Harmless Fruit Cake plus Rum Sauce Recipe

This recipe for “harmless” fruit cake simply lacks any alcohol, which as we’ve previously discussed burns off and leaves only the flavor behind. It does include a rum sauce at the end, so perhaps it isn’t the flavor of alcohol that was being avoided? Also, note that it says to use “2 small loaf pans” but my mother pointed out that Gram’s “small loaf pans” are probably the size of a standard loaf pan today. You might be best filling your pan no more than 3/4 full and putting any overflow into another pan.

Harmless Fruit Cake – 275 1 hr

1 1/3 c sugar

1 1/3 c water

1 c raisins (or candied peels)

1 tbsp butter (or margarine)

2 large finely grated carrots

1 tsp cinnamon

1/2 tsp cloves +/-

1 tsp nutmeg

Bring to boil. Simmer 5 min. Cover & let stand 12 hours.


1  c nuts (if desired)

2 1/2 c sifted flour

1/2 tsp salt

1 tsp soda

2 tsp B.P.

Bake in 2 small loaf pans.

May be eaten as is, or served w. sauce, or covered when warm with Rum sauce: 2 tbsp rum, 2 tbsp water, 1 tbsp margarine, 1/2 c conf sugar. Heat water, rum & margarine until nice and warm. Fork the cake (e.g. poke holes in it). Add conf sugar to the wet ingredients and spoon over the cake. Leave in pan to absorb sauce.

4 thoughts on “Harmless Fruit Cake plus Rum Sauce Recipe

  1. With all these fruitcake recipes flying about, I really must dust off one we used to make all the time that was really quite good. There was hardly any “cake” portion–just a medley of nuts and fruits held together by a bit of binder (an egg-ish cake-ish sort of blend). We used to make them all the time to give as gifts and stopped when all the ingredients got to be expensive and hard to find. Unfortunately, nary a drop of alcohol was used…pity.


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