Rum & Espresso Christmas Cake

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Rum & Espresso Christmas Cake

rum espresso Christmas cake

With Christmas just around the corner, I thought it would be a great idea to share with you this amazing Christmas cake, and with an added twist. The Christmas fruitcake is one of the tastiest Christmas tradition, it’s a great dessert for an evening with family and friends, and goes amazingly well with a cup of coffee or a glass of red wine.

But now it’s time for a little twist – espresso.

The classic fruitcake is made by taking your favorite dry fruits and berries, and letting them swim in dark rum overnight, before mixing them with flour, milk and spices – then the cake is baked to perfection. Think how wonderful this cake would be with the aromatic flavors of premium quality espresso, to add a balancing flavor to the sweet fruits and spicy rum.

When I sat down to plan our family Christmas party, I wanted to bring something different and special to the table. The result was a fantastically balanced, flavorful and aromatic Christmas rum & espresso fruitcake. For this cake I used Rosso Caffe’s pods (compatible with Nespresso® pods), the most suited blend was Intelligente.

Happy holidays to all.

 

Rum & Espresso Christmas Cake Recipe

Fruit Mixture:

  • 1 cup of dried fruit & berries (currents, cherries, banana, cranberries, etc.)
  • ½ tsp. lemon zest
  • 2 tbsp. dark rum
  • 1 espresso shot of our Intelligente blend

Cake Mixture:

  • ½ cup all-purpose flour
  • ¼ tsp. salt
  • ¼ cup butter
  • 1 egg
  • ¼ cup brown sugar
  • ¼ cup molasses
  • 2 tbsp. milk
  • ¼ tsp. salt
  • 1/8 tsp. baking soda
  • ¼ tsp. ground nutmeg
  • ¼ cup chopped almonds
  • ¼ cup dark rum
  • 1 espresso shot of our Intelligente blend

 

First, place all fruit and berries with the lemon zest, rum and espresso shot in a sealed bowl or container overnight. If possible, allow at least 24 hours for the fruit to soak up the flavors.

Preheat your oven to 170c (325F).

Prepare a cake pan with parchment paper, or lightly butter the inside.

In a large bowl mix the butter and brown sugar. In a spate bowl whisk the egg with flour, add the baking soda, nutmeg and salt. Gradually add the mixture to the butter while mixing, while mixing the two together also gradually add the milk and molasses.

Mix in the fruit mixture and chopped almonds, pour into the cake pan, and bake for about 45 minutes.

Once the cake is ready, let it cool a little, and drip some rum and espresso all around. Let the cake cool down and serve with sprinkled confectioner’s sugar. Enjoy!

If you’d like to see other amazing recipes, check out our coffee cake recipes.


Had fun with our Christmas fruitcake? See more amazing espresso recipes here!

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