Citrus Poppy Seed Fruit Cake with Orange & Rum Granitee

Serves 8

Spiced Lemon grass Rum liqueur

Spiced Rum 375ml

Lemon grass 1 shoot

Cloves 2 tsp

Cinnamon sticks 2

Brown sugar 60g

Citrus poppy seed fruit cake

Shredded Yams 50

Butter 75g

Brown sugar 75g

Eggs 75g

Bread flour 50g

All purpose flour 50g

Baking powder ¼ tsp

Poppy seeds 3g

Orange zest 1

Cinnamon ½ tsp

Cloves ¼ tsp

Orange 50g

Dried dates 25g

Sultana raisins 12g

Spiced Rum liqueur  for soaking the fruit 125 ml

Orange & Rum Granite

Sugar 100g

Spiced Rum Liqueur 75ml

Orange juice with pulp 2 cups

Poppy seed white chocolate bark

White chocolate 170g

Toasted poppy seeds 4g

Balsamic Glaze

Balsamic vinegar 125ml

Sugar 25g

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Lauren at Sweet and Southern Lifestyle.


I know, I know your thinking why, oh god, why fruit cake. You’re probably having images of a really dense nasty cake with some red and green spots that are supposed to resemble cherries but somehow the cake itself resembles a brick. I promise you this, friends you will enjoy this delicious take on fruit cake; it is a nice dense but not brick like zesty cake that is balanced nicely by the nuttiness of the poppy seeds and the creaminess of the white chocolate. If for any inconceivable reason you happen to not enjoy this cake well at least you will have a nice buz going.

The traditional Canadian fruit cake or Christmas cake is not always made with alcohol; this fruit cake is a little closer to the fruit cake of the Bahamas meaning that the fruit and the cake itself is soaked in rum. In this recipe I make a flavored Rum Liqueur, you can also use a regular spiced rum or any kind of liqueur you think may work. To make the flavored rum take the back of your knife and score the length of the lemon grass cut the cinnamon sticks in half length wise, and roughly chop the cloves. This recipe uses a Mickey of rum or 375 ml but you will not need all of it, I like to have a little left over for different concoctions. Allow the rum to sit and absorb the flavors for at least 2 weeks, of course more time will not hurt either it will just result in a stronger flavor.

lemon liqeur

Day two

Fast forward two weeks into the future to when the rum is done soaking and has absorbed all of the flavors. It is now time to soak the fruit, start by zesting the oranges then peel, segment, and chop them.  Roughly chop the dates and soak along with the sultanas, oranges, and 125ml’s of  liqueur in a resealable container at room temperature for 24 hours.

Now time for the granite, you can use a frozen concentrate orange juice with pulp or squeeze your own. Mix the sugar in with the orange juice and add the rum, mix until incorporated and poor it into a shallow baking pan or vessel and place it in the freezer. After 3 hours take a fork and scrape the surface of the granite so that it resembles shaved ice or a snow cone. Return the granite to the freezer and do the same again in another two hours, put the granite into a container with a lid and store it in the freezer for up to 2 weeks.

Day three

You’re in the home stretch now, pre heat the oven to 350 degrees Fahrenheit and grease and flour a 6”square cake pan. With any creaming method batter you always want to begin by softening your butter and warming your eggs in some hot water. If your eggs are warm there is less chance that the batter will split; once softened cream together the brown sugar and butter until light and fluffy. Add the warmed eggs to the creamed butter one at a time, waiting until the preceding egg is incorporated before adding the next. Mix together all of the dry ingredients including the poppy seeds and shredded yam and alternately add the fruit mixture and dry ingredients into the creamed mixture. Put the batter into the greased cake pan and bake it for one hour or until a knife or tooth pick comes out clean; once the cakes are done baking poke holes with a fork or knife in the cake and brush the top of the cake with a quarter cup of the booze. Put the cake on a cooling rack for an hour or so, after one hour brush it with another quarter cup of rum and repeat this once more after half an hour.

Ok down to the last element of the dessert I know it has been a long haul lasting two weeks for one dessert but I guarantee you it will be well worth the effort. To make the poppy seed bark, simply temper the white chocolate and spread it out on a parchment lined baking sheet so that it is a half centimeter thick. Sprinkle the toasted poppy seeds on top before the chocolate sets; cut the chocolate into 1.5” by 2” diamonds. The chocolate should be partially set when you cut it meaning, not fluid but not hard, otherwise the chocolate will fracture as you cut it.

To plate this dessert trim the sides of the cake and cut it into 6 rows in each direction to get 36 pieces of cake, arrange the four pieces of cake into a geometric pattern. Garnish with the balsamic glaze and chocolate bark; scrape the granite once more and serve it on a serving spoon, place it in front of the fruit cake.


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