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 the goods

250g / 8oz raisins

250g / 8oz currants

250g / 8oz sultanas (golden raisins)

250g / 8oz medjool dates (pitted and chopped)

1 cup pecans

200g / 6oz dried cherries  or cranberries or apricots (optional)

zest and juice 1 orange

zest 1 lemon

4 tspns mixed spice  / pumpkin pie spice

1/4 cup molasses / treacle

1 cup rum

250g / 8oz butter

1 1/2 cups mashed pumpkin (canned is fine)

1 tspn baking powder

1 cup flour

1 cup self raising flour

4 eggs

1/4 cup maple syrup

3 /4 cup dark brown sugar

time: 30  minutes active

marinating: overnight 

baking 2 1/2 hrs

you will need:

  • large mixing bowl
  • medium mixing bowl 
  • 8 inch cake pan
  • baking parchment 

Boozy Bea, the pumpkin, rum and maple fruitcake 

Rum, maple syrup and pumpkin are a holy trinity when it comes to Christmas baking. This cake is so fragrant and moist. Your house will be filled with the most delicious scent for days.

In a mixing bowl, combine all the fruits, nuts, spices and the orange and lemon juice and zest. Add the rum and maple syrup. Cover with cling film overnight.

Butter and line a cake pan with baking parchment.

Preheat the oven to 375f

In a large mixing bowl, cream the butter and sugar. Add the eggs and beat. Add the pumpkin and molasses and beat. Add everything esle and mix to combine.

Pour into the cake pan (the parchment should extend the lip of the cake pan by 2-3 inches and be double thickness.

Bake at 375 for 10 mins, then reduce heat to 350f and bake a further 2 hr 20 mins.

Mix about 3 tablespoons of rum with 3 tablespoons of maple syrup and pour this over the cake when it is done. Return to the oven ( now switched off) and allow to cool (for several hours or overnight).

If you like, you can decorate with pecans before adding the syrup and cooling in the oven.