Non Traditional Christmas Rum Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 cups all purpose flour(sieved)
  • 4 eggs
  • ¼ cup caster sugar
  • 1 cup dark brown sugar
  • 3 level tsps. baking powder
  • ¼ cup browning(see note)
  • 1tsp vanilla
  • 2½ sticks or 1 1/10 cup unsalted baking butter(at room temperature)
  • ½ tsp nut meg
  • ¼ cup rum, baileys or whisky(optional)
  • ¼ cup raisins or black currant
  • ¼ cup golden raisins
  • A handful of cranberries(optional)
  • a handful of black currant(optional)
  • salt ¼ tsp
  • ¼ cup chopped walnuts(or any kind)
  • ¼ tsp lemon shavings
  • 1 tsp lemon juice
  • Any type of nuts for garnish
  • 1tsp flour for dusting the baking pan
  • ½ tsp butter for oiling the baking pan
  • A handful of nuts for garnishing
  1. Pre heat oven to 350 degrees, soak the raisins in the rum and set aside
  2. Combine flour, baking powder, nut meg and salt; then sieve using a fine mesh sieve and set aside
  3. Beat eggs until fluffy
  4. In a bowl, cream the sugars and butter; until it looks light in color and fluffy(do not over cream). Pour in the eggs, browning, nuts, raisins/rum, vanilla, lemon juice, lemon shavings and mix for about a minute until well combined(do not over work this stage of the mix). Add the flour in little quantities while folding it in with a spatula. Grease a baking pan and dust with flour to prevent the cake from sticking. Pour in the batter and smoothen the top with a spatula. Place in the oven; making sure to reduce the heat to 300-325 degrees. Bake for about 35-45minutes or until you can dip a tooth pick into it and it comes out clean. Place the cake on a rack to cook for about 10minutes before taking it out of the pan. After taking it out of the pan, let it cool some more; then garnish with the nuts and enjoy :)
to make browning, heat up some brown sugar in a pot, stir constantly until it melts; then pour in a little warm water to make a syrup and set aside. To make caster sugar, simply run the regular white sugar through a dry mill
Recipe by Nigerian Lazy Chef at