Rumkage

Rumkage Recipe from Denmark with Candied Fruits and Nuts

Region / culture: Denmark | Preparation time: overnight | Cooking time: 3 hours | Servings: 12

Introduction

Rumkage is a traditional fruitcake recipe that is rich in flavor and perfect for the holiday season. This decadent dessert is packed with candied fruits, nuts, and a generous amount of rum, making it a favorite among many.

History

Rumkage has been a beloved dessert for generations, with its origins dating back to the early 19th century. This recipe has been passed down through families and is often enjoyed during special occasions and celebrations.

Ingredients

1 lb (454 g) candied cherries
1 lb (454 g) candied pineapple
1 lb (454 g) seeded raisins
0.5 lb (227 g) candied citron
1 lb (454 g) currants
0.5 lb (227 g) candied orange peel
1 pt (473 ml) rum
1 lb (454 g) butter
2.5 cup sugar
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
12 eggs
2 lb (907 g) almonds -- chopped
1.5 lb (680 g) filberts -- chopped
5 cup flour -- sifted
2 tsp baking powder

How to prepare

Halve or coarsely chop all of the fruits, then combine them with the rum and let them soak overnight.
Cream the butter, sugar, and spices together until well combined.
Beat in the eggs, one at a time, making sure to beat well after each addition.
Add nuts to the fruit mixture and sprinkle with 0.5 cup of flour.
Add baking powder to the remaining flour and blend well into the mixture using your hands.
Combine the butter, sugar, and egg mixture with the fruit mixture.
Fill greased and floured loaf pans (9×5×3) about 0.75 full with the batter.
Bake in a preheated 275ºF oven for approximately 3 hours. Adjust the baking time if your pans are larger or smaller than standard loaf tins.
To prevent scorching while baking, place the loaf pans into shallow pans filled about 0.25 full with water.
Allow the cakes to cool completely, then wrap them with brandy-soaked cloths.
If you wish to store these cakes for an extended period, occasionally moisten them with additional brandy or rum.

Variations

Add dried apricots or figs for a different flavor profile.
Substitute rum with brandy or whiskey for a unique twist.
Experiment with different spices such as cardamom or ginger for a more exotic taste.

Cooking Tips & Tricks

Make sure to soak the fruits in rum overnight to allow them to absorb the flavors.

- Creaming the butter, sugar, and spices together is essential for a light and fluffy texture.

- Be sure to bake the cakes in a water bath to prevent scorching and ensure even cooking.

- Moistening the cakes with additional brandy or rum will help keep them fresh and flavorful for longer periods.

Serving Suggestions

Rumkage is best enjoyed with a cup of hot tea or coffee. It can also be served with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Soaking the fruits in rum overnight helps to infuse them with flavor.

- Creaming the butter and sugar together creates a light and airy texture.

- Baking the cakes in a water bath ensures even cooking and prevents scorching.

Ingredient Substitutions

Use dried fruits instead of candied fruits for a healthier option.

- Replace almonds with walnuts or pecans for a different nutty flavor.

- Swap out rum for apple juice or orange juice for a non-alcoholic version.

Make Ahead Tips

Rumkage can be made ahead of time and stored in an airtight container for up to a week. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Serve Rumkage on a decorative platter garnished with fresh berries and mint leaves for a festive touch. Dust with powdered sugar or drizzle with a glaze for an elegant finish.

Pairing Recommendations

Rumkage pairs well with a glass of port or sherry for a luxurious dessert experience. It also goes well with a cheese platter or fruit salad for a balanced meal.

Storage and Reheating Instructions

Store Rumkage in an airtight container at room temperature for up to a week. To reheat, simply microwave for a few seconds or warm in the oven at a low temperature.

Nutrition Information

Calories per serving

Each serving of Rumkage contains approximately 350 calories.

Carbohydrates

Each serving of Rumkage contains approximately 45 grams of carbohydrates.

Fats

Each serving of Rumkage contains approximately 20 grams of fats.

Proteins

Each serving of Rumkage contains approximately 8 grams of proteins.

Vitamins and minerals

Rumkage is a good source of vitamin C, iron, and calcium due to the inclusion of fruits and nuts in the recipe.

Alergens

Rumkage contains nuts and eggs, which may be allergens for some individuals.

Summary

Rumkage is a rich and indulgent dessert that is high in carbohydrates and fats. It also provides a good amount of proteins, vitamins, and minerals.

Summary

Rumkage is a classic fruitcake recipe that is perfect for the holiday season. Packed with candied fruits, nuts, and a generous amount of rum, this decadent dessert is sure to be a hit with your family and friends. Enjoy the rich flavors and moist texture of Rumkage with a cup of tea or coffee for a delightful treat.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Rumkage. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my mother. We were visiting my Aunt Matilda's house for the weekend, and she had just pulled out a batch of freshly baked Rumkage from the oven. The sweet aroma filled the air, and I couldn't wait to take my first bite.

As I savored the warm, buttery pastry filled with spiced rum-soaked raisins, I knew I had to learn how to make this delicious treat myself. Aunt Matilda saw the gleam in my eye and offered to teach me her secret recipe. I watched intently as she mixed the flour, sugar, and butter together to create the perfect dough. She then folded in the plump raisins that had been soaking in rum for hours, adding a touch of cinnamon and nutmeg for a hint of warmth.

As the Rumkage baked in the oven, the scent of cinnamon and rum filled the kitchen, making my mouth water in anticipation. When it was finally done, Aunt Matilda pulled the golden-brown pastry out of the oven and let it cool before slicing it into squares. Each bite was a perfect balance of sweet and spicy, with a slight kick from the rum that lingered on my tongue.

I knew that I had found a new favorite recipe, one that I would cherish and pass down to future generations. Aunt Matilda smiled at me as I devoured my second piece of Rumkage, knowing that she had passed on a tradition that would live on in our family for years to come.

Years passed, and I perfected the recipe for Rumkage, adding my own twist with a sprinkle of powdered sugar on top for extra sweetness. I shared the recipe with my own daughter, who now makes it for her own family on special occasions. The tradition lives on, with each generation adding their own touch to the beloved recipe.

I learned that the key to making the perfect Rumkage is patience and love. Allowing the raisins to soak in rum overnight infuses the pastry with a rich, boozy flavor that sets it apart from other pastries. The careful folding of the dough ensures a light and flaky pastry that melts in your mouth with each bite.

As I look back on the memories of learning to make Rumkage with Aunt Matilda, I am grateful for the time we spent together in the kitchen. Cooking has always been a way for me to connect with my family and create lasting memories that will be cherished for years to come. The recipe for Rumkage holds a special place in my heart, as it represents the love and tradition that has been passed down through generations.

I am proud to carry on the tradition of making Rumkage, sharing it with friends and family who always ask for the recipe after taking their first bite. It brings me joy to see their faces light up with delight as they savor the flavors of cinnamon, rum, and butter in each delicious bite. Cooking is more than just a chore for me – it is a way to connect with loved ones and create lasting memories that will be treasured for years to come. The recipe for Rumkage is just one example of the many culinary treasures that I have collected over the years, each one holding a special place in my heart.