Christmas Rum Fruit Cake


Candied golden raisins, orange peel, almonds, ginger candy, and an assortment of dried fruit are soaked for two weeks in Myer’s Rum, a tipple crafted made from pure Jamaican molasses. The candied ensemble of fruit and nuts is then kneaded into buttery cake dough, creating speckles of colour that turn a slight shade of bronze as the fruit cake steadily rises in the oven. It is finished with a sweet rum glaze as soon as it emerges hot from the oven.