Tag: butter-free cake recipe

How to Make a Rich, Moist Coconut Rum Fruit Cake Without Butter

Homemade Christmas Fruit Cake with Coconut
Extra Moist Coconut Rum Fruit Cake

If you are planning on making a Christmas cake but not sure what type to make, here is a recipe that has a unique twist to it, yet is still delicious and moist. This recipe does not require butter, so if you only have vegetable oil, you can still make this scrumptious coconut rum fruit cake without sacrificing the taste and texture.

Dry Ingredients

  • 1 cup grated coconut
  • 1/4 cup coconut flakes (Will be used for topping before and after baking)
  • 1 cup brown sugar
  • 3  cups all-purpose flour (sifted)
  • 3 teaspoons baking powder (sifted with flour)
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon powder
  • 1 teaspoon grounded mixed spice
  • 1 teaspoon grated nutmeg
  • Grated rind/lime skin from 1 lime

Wet Ingredients

  • 1 cup vegetable oil
  • 2 tablespoons margarine (optional)
  • 5 eggs
  • l lime (squeeze the juice from it)
  • 2 teaspoons vanilla
  • 1-2 tablespoons white rum
  • 1 tablespoon molasses
  • 2 tablespoons burnt sugar
  • 2 cups pureed fruits (pre-soaked in rum and wine)
recipe for coconut rum fruit cake
Dried Ingredients Mixed Together

Directions

Preheat oven to 350 degrees and place a pot with water on the bottom rack in the oven. This will create steam to prevent your cake from drying out as well as keep it moist. 

Mix all the above dry ingredients together (except the sugar and the  coconut flakes) until it looks almost like large breadcrumbs. See photo to the left.

  1. Whisk or mix the eggs together until it is foamy.
  2. Mix the oil and sugar (margarine, if you used it) then add the whisked eggs.
  3. Mix all three ingredients until creamy.
  4. Add the premixed dry ingredients a little at a time, while using a wooden spoon to cut and folding it in.
  5. Continue to add the dry ingredients until there’s none remaining.
  6. Add the molasses, burnt sugar, and the other remaining spices.
  7. Add the pureed fruits.
  8. Mix the batter thoroughly to distribute the fruits evenly
  9. Pour mixture into a greased baking pan with grease paper lining the bottom.
  10. Sprinkle some of the the coconut flakes over the top.
  11. Lift the baking pan with the batter about 2 inches off the kitchen counter then firmly drop it on the kitchen counter. This will make the air bubbles come to the top of the batter.
  12. Bake for 45 minutes to an hour.
  13. Sprinkle the rest of the coconut flakes on the top when cake is cooled.

Tips

To give your fruit cake a stronger rum taste, mix some rum and wine together and brush it on the cake when it’s warm.

Storing Your Fruit Cake

To keep your coconut rum fruit cake moist for days, keep it wrapped in plastic wrap.