Prepare to transform your holiday dessert table with a show-stopping Italian Christmas Cake that's not just a treat, but a culinary performance! This isn't just another cake - it's a dramatic, rum-infused masterpiece that will have your guests gasping in awe as flames dance across its golden surface. Imagine the excitement as you bring out a dessert that combines traditional Italian baking with the theatrical flair of a flambé, creating a memorable experience that goes far beyond mere taste.
Prep Time: 45 mins
Cook Time: 90 mins
Total Time: 135 mins
Cuisine: Italian
Serves: 12 servings
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup butter, softened
- 4 large eggs
- 1 cup mixed dried fruits
- 1/2 cup rum
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 9-inch round cake pans to ensure the cake does not stick.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Fold in the mixed dried fruits, ensuring they are evenly distributed throughout the batter. You can use a spatula for this step.
- Stir in the vanilla extract and the rum, mixing gently until fully incorporated.
- Pour the batter into the prepared baking pan(s), smoothing the top with a spatula. If using round pans, divide the batter evenly between them.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake during the last few minutes to avoid over-baking.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.
- For flambéing, once the cake is cooled, place it on a heatproof serving platter. Heat a small saucepan over medium heat and add a splash of rum. Allow it to warm slightly, but do not let it boil.
- Carefully ignite the rum in the saucepan using a long lighter or match. Once the flames appear, pour the flaming rum over the cake, ensuring it is evenly coated. Step back and enjoy the dramatic effect of the flambé!
- Let the flames subside before serving. Slice the cake into 12 equal pieces and serve warm or at room temperature. Enjoy your Italian Christmas Cake Flambé!
Tips
- Use room temperature ingredients to ensure a smoother, more even batter
- When creaming butter and sugar, mix until the mixture becomes pale and fluffy - this creates a lighter cake texture
- Choose high-quality dried fruits for maximum flavor complexity
- Be extremely careful during the flambé process - always have a fire extinguisher nearby
- Use a long lighter or match for safer rum ignition
- Select a dark rum for deeper, richer flavor notes
- Allow the cake to cool completely before flambéing to prevent uneven burning
- Serve immediately after flambéing for the most dramatic presentation
- For extra festivity, consider garnishing with powdered sugar or candied fruits
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
