bohemianwanderer – This rum-soaked fruit loaf offers a perfect balance of sweetness and festive flavors. With the tang of orange and a rich glaze on top. The raisins soaked in dark rum, combined with dried cranberries. Candied orange, and a hint of vanilla, make this loaf an irresistible treat. It’s vegan-friendly and perfect for any occasion, from casual afternoon snacks to holiday celebrations.
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To get started, soak the raisins in dark rum the night before you plan to bake. This step allows the raisins to absorb the rum and plump up, adding flavor to the loaf. If you’re short on time, you can microwave the raisins and rum in a covered dish for 30 seconds and let them sit for about 30 minutes.
Once the raisins are ready, preheat the oven to 200°C (180°C fan)/390°F/gas mark 6. And place an oven shelf in the middle. Line a 450g loaf tin with baking paper, ensuring the paper extends over the edges. This makes it easier to remove the loaf once baked.
For the batter, sift together the plain flour, baking powder, and salt in a large bowl. In a separate bowl or jug, whisk together the plant-based milk, groundnut oil, golden caster sugar, orange zest, and vanilla paste. Stir the wet ingredients until the sugar begins to dissolve. Add this mixture to the dry ingredients and gently fold them together until just combined. Be careful not to overmix to keep the loaf light and airy.
Once combined, drain any excess rum from the raisins, then fold them into the batter. Add the candied orange pieces and dried cranberries, distributing the fruit evenly throughout the mixture.
Pour the batter into the prepared tin and spread it evenly with a spatula. Bake the loaf for 40 to 45 minutes or until the top turns golden brown. Insert a skewer into the center to check if the cake is cooked through. If it comes out clean, the cake is ready.
Glazing the Loaf and Storing for Freshness
Once the loaf is baked, remove it from the oven and allow it to cool in the tin for 10 minutes. Afterward, use the baking paper to lift the loaf out of the tin and transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the rum glaze. In a small bowl, combine the icing sugar, dark rum, and water. Mix until smooth and fully incorporated. Once the cake has cooled, generously brush the glaze over the entire loaf using a pastry brush. The glaze will add a shiny finish and an extra burst of rum flavor.
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Leave the cake to set for 30 to 60 minutes, allowing the glaze to harden. Once set, wrap the loaf in cling film or store it in an airtight container. It will stay fresh for up to five days, making it a perfect make-ahead treat.
This fruit loaf with rum and orange glaze is a delightful dessert or snack that is sure to please anyone who enjoys rich, moist cakes with a touch of boozy sweetness. Whether you’re baking for a special event or simply treating yourself, this loaf is an easy yet impressive way to enjoy a homemade, vegan-friendly dessert.
