A twist on English plum pudding, this dark fruitcake is typically served at Christmas or weddings.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 300° F (150° C).
- In a bowl, stir dried fruit with rum. Microwave to warm and plump the fruit. Let stand to absorb most of the rum. Cool to room temperature.
- Mix flour with Poudre Douce, Baking Powder and salt.
- In a separate large bowl with an electric mixer, cream butter with sugar and Hot Buttered Rum. Beat in eggs, one at a time, then beat in fruit mixture along with any liquid.
- Gently beat in flour just until mixed. Divide batter between 2 — 9" x 5" loaf pans lined with parchment paper. Place on Sheet Pan.
- Bake about 1 hour, until a cake tester inserted in centre comes out clean.
To preserve the loaf, brush it lavishly and often with rum.
Per serving: Calories 340, Fat 11 g (Saturated 7 g, Trans 0 g), Cholesterol 70 mg, Sodium 125 mg, Carbohydrate 58 g (Fibre 2 g, Sugars 44 g), Protein 4 g.
1 1/2 hours
20 servings
$1.90/serving
1 1/2 hours20 servings$1.90/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 300° F (150° C).
- In a bowl, stir dried fruit with rum. Microwave to warm and plump the fruit. Let stand to absorb most of the rum. Cool to room temperature.
- Mix flour with Poudre Douce, Baking Powder and salt.
- In a separate large bowl with an electric mixer, cream butter with sugar and Hot Buttered Rum. Beat in eggs, one at a time, then beat in fruit mixture along with any liquid.
- Gently beat in flour just until mixed. Divide batter between 2 — 9" x 5" loaf pans lined with parchment paper. Place on Sheet Pan.
- Bake about 1 hour, until a cake tester inserted in centre comes out clean.
To preserve the loaf, brush it lavishly and often with rum.
Per serving: Calories 340, Fat 11 g (Saturated 7 g, Trans 0 g), Cholesterol 70 mg, Sodium 125 mg, Carbohydrate 58 g (Fibre 2 g, Sugars 44 g), Protein 4 g.
