How to Add Rum to Fruit Cake

Adding rum to fruit cake is a great way to infuse a rich, boozy flavor into the cake. Here's how you can do it:

1. Choose your rum: Dark rum is a popular choice for fruit cake, but you can use any rum that you prefer. Make sure it's a high-quality rum to enhance the flavor.

2. Prepare the fruit: Before adding the rum, soak the dried fruit in it for several hours or overnight. This will plump up the fruit and infuse it with the rum flavor.

3. Add the rum: Once the fruit has soaked in the rum, you can add the mixture to your cake batter. You can also add a few extra tablespoons of rum to the batter itself, if you like.

4. Bake the cake: Follow your recipe's instructions for baking the cake. Depending on the recipe, you may need to adjust the baking time slightly to account for the added moisture from the rum-soaked fruit.

5. Infuse the cake: Once the cake is baked, you can further infuse it with rum by brushing the top of the cake with a mixture of rum and sugar. This will add an extra layer of flavor and keep the cake moist.

6. Store the cake: After adding the rum, it's important to store the fruit cake properly to keep it fresh. Wrap it tightly in plastic wrap or foil and store it in an airtight container at room temperature for up to a week. Alternatively, you can wrap the cake in plastic wrap and then foil, and freeze it for up to three months.