Who says fruitcake can’t be delicious?

7 months ago

rum and fruit bundt cake

As the classic Filipino song goes, “There’s a fruitcake for everybody. There’s a fruitcake for everyone.” Well, we’re not arguing against those words! In this recipe, we’re adding a little variation to the classic fruitcake by adding some rum, turning it into a tastier version that will satisfy anyone!


Rum and Fruit Bundt Cake
Makes 6 servings


¾ cup Golden raisins

¾ cup Dried cranberries

1 Walnuts

½ cup Dark rum

3 cups Cake flour

1 ½ tsps Baking powder

½ tsp Baking soda

½ tsp Salt

½ cup Unsalted butter, softened

½ cup Canola oil

1 cup Granulated sugar, divided

1 Tbsp Orange zest

1 Tbsp Lemon zest

2 Tbsps Vanilla extract

3 Large eggs

1 cup Milk



5 Tbsps Rum from soaking raisins and cranberries

6 Tbsps Light corn syrup

4 Tbsps Water

2 Tbsps Powdered sugar

2 Tbsps Rum


  1. Preheat oven to 350° F. Grease and flour two medium bundt pans.
  2. Combine raisins, cranberries and rum in a small saucepot and bring to a boil. Set aside to cool.
  3. Combine flour, baking powder, baking soda, and salt in a bowl; stir with a whisk. Place butter in a large bowl; beat with a mixer at medium speed until smooth. Add oil, sugar, zests, and vanilla and beat at medium speed for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
  4. Drain raisins and cranberries; reserve liquid. Fold raisins, cranberries and walnuts into batter. Divide batter and pour into the prepared bundt pans.
  5. Bake at 350° F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan.
  6. For the brushing syrup: Combine reserved liquid (from soaking raisins and cranberries), granulated sugar, corn syrup, and water in a small saucepan; bring to a boil. Simmer until sugars are dissolved. Remove pan from heat; stir in rum. Brush syrup over warm cake. Cool completely. To finish, dust with sifted confectioner’s sugar and garnish with more walnuts.


Recipe by Anjo dela Cruz
Photographed by Zac Moran of Studio 100


There’s no need for a celebration to try these cakes!

Savory Cheesecake

Pandan and Chocolate Crunch Cake

Osaka Cheesecake

Arequipe Cheesecake

Japanese Cheesecake

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