Who doesn't love the end of year festive period - 'tis the season to be baking! I love the traditional flavours of Christmas, but with modern day stresses and hectic schedule we don’t always have time (or remember) to be macerating fruit six months’ in advance. That’s why I created this modern styled Festive fruit cake recipe for the Herald Sun Christmas Gift Guide in 2016. Inspired by traditional flavours, I used my favourite rum - Diplomatico, which has a delightful rich fruity feel. You can use any type of spirit you enjoy - whisky is a great choice too (goes beautifully with the orange zest).

Have a go over this weekend to whip these up for Christmas dinner on Monday! I’ll definitely be bringing this to my parents’ house for our annual Christmas KK dinner!

Makes 10 teacakes.

INGREDIENTS

For date & raisin cake

200g soft light brown sugar
2 eggs
280g plain flour, sifted
1tsp baking powder, sifted
1tsp bi-carb soda, sifted
1tsp cinnamon, sifted
1tsp ground ginger, sifted
140ml vegetable oil
100g pitted dates, sliced into slithers
100g raisins
60g Diplomatico Reserva Exclusiva rum
Extra rum, for brushing cakes
250ml Earl Grey tea – my favourite is ‘Silver Fox’ from Storm in a Teacup
rind of one orange

Rum buttercream frosting

180g unsalted butter, room temperature
90g pure icing sugar, sifted
22ml full cream milk
30ml Diplomatico Reserva Exclusvia (or more to taste if you like!)

To decorate

You can find an assorted array of Christnas decorations from your local supermarket (I use mini candy canes)
Fresh aromatic herbs (rosemary twigs, thyme etc)

METHOD

To make cakes, place dates, raisins & orange rind in a sealable container, and pour Earl Grey tea over until about an inch over the mix. Add rum & set aside to cool to room temperature, before placing in the fridge until use. You can do this up to three days before hand to really get the fruit macerating!

Preheat oven to 160 degrees C, grease baking tins & line with baking paper. Whisk sugar and eggs in mixer until light and fluffy (ribbon stage), before slowly adding oil. Gradually add flour, baking powder, bi-carb, cinnamon, and ginger; mix until just combined. Drain fruit & rum mixture, before folding into cake mix gently. Divide mixture evenly between tins, before baking for about 25 minutes (or until cooked). Once out of the oven, using a brush, liberally coat cakes with rum. Cool cakes completely before turning out from tins.

To make rum buttercream, combine butter, icing sugar & milk in mixer and beat until light and fluffy. This process can take up to 30 minutes, depending on the temperature. Add rum to taste (if the frosting gets a little soft, add more icing sugar).

To finish, fill piping bag w rum frosting & pipe top surface of tea cakes (I like doing a tear drops styled dollop). Decorate with edible jewels & baubles! For festive cakes, I love using fresh herbs to really bring out the amazing aromas of the cake as well.

Teacakes will for up to 5 days in an airtight container in the fridge.