Cake Spice Mix

Description

Celebrate the festive season with the warm, spiced goodness of a Christmas Rum Cake infused with Spices n’ More Cake Mix Masala. This cake brings together the richness of rum-soaked fruits and the aromatic flavors of our specially crafted spice blend, creating a decadent dessert that’s perfect for holiday gatherings.

Ingredients:

• 1 ½ cups mixed dried fruits (raisins, currants, apricots, cranberries)
• ½ cup chopped nuts (walnuts, almonds, cashews)
• ½ cup dark rum (for soaking fruits)
• 2 cups all-purpose flour
• 1 ½ teaspoons Spices n’ More Cake Mix Masala
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ¼ cup orange juice
• Zest of 1 orange

Instructions:

1. Soak the Fruits:
   • In a bowl, combine the mixed dried fruits and chopped nuts. Pour the rum over the mixture, stirring to ensure everything is coated. Cover and let it soak overnight or for at least 6-8 hours to allow the fruits to absorb the rum.
2. Preheat the Oven:
   • Preheat your oven to 325°F (160°C). Grease and line a 9-inch cake pan with parchment paper.
3. Prepare the Dry Ingredients:
   • In a bowl, sift together the flour, Spices n’ More Cake Mix Masala, baking powder, and baking soda. Set aside.
4. Cream the Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, orange juice, and orange zest.
5. Combine Wet and Dry Ingredients:
   • Gradually add the flour mixture to the wet ingredients, mixing just until combined. Fold in the rum-soaked fruits and nuts along with any remaining rum from the bowl.
6. Bake the Cake:
   • Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the cake browns too quickly, cover the top with foil during the last 20 minutes of baking.
7. Cool & Serve:
   • Let the cake cool completely in the pan before transferring it to a wire rack. Optionally, brush more rum over the cooled cake for an extra flavor boost. Wrap the cake tightly and let it mature for a few days for the best flavor.

Tip: For an alcohol-free version, substitute rum with orange juice or apple juice for soaking the fruits.