Spiked apple and dried fruit cake (Rumple cake)

    1 hour 5 min

    Dried fruit soaked in spiced rum hide away beneath cinnamon caramelised apples, in a richly flavoured cake. The cake is infused with rum, maple syrup and spices. It can be served warm with fresh cream as a pudding or is delightful for afternoon tea.


    2 people made this

    Makes: 1 cake

    • 125g mixed dried fruit
    • 200ml spiced rum
    • 1 eating apple, cored and sliced
    • 30g demerara sugar
    • 2 teaspoons ground cinnamon
    • 125g butter, softened
    • 110g self raising flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon nutmeg
    • 1 large egg, beaten
    • 80g caster sugar
    • 1 tablespoon maple syrup
    • 1 teaspoon crystallised ginger, minced

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Add rum to dried fruit in a bowl and set aside to soak.
    2. Preheat oven to 180 C / Gas 4. Line a 17.5cm (7 in) cake tin with baking parchment.
    3. Arrange sliced apple in the tin and sprinkle with demerara sugar and 1 teaspoon cinnamon. Dot with 25g of the butter. Place the tin in the oven whilst you make the rest of the cake.
    4. Sift flour, baking power, remaining cinnamon and nutmeg into mixing bowl. Add the remaining butter.
    5. Beat egg, caster sugar and maple syrup together and add to mixing bowl. Beat the mixture until you have a stiff paste.
    6. Drain the rum from the dried fruit and slowly add to the cake mixture, beating continuously.
    7. Fold in the dried fruit and the ginger.
    8. Take the apple tin from the oven and spoon the cake mixture over the top of the apple, taking care not to move the apple slices to much.
    9. Bake until a tester comes out clean, about 45 minutes.
    10. Remove from oven and cool in tin for 5 minutes, then turn out onto a wire rack to cool.

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