Festive Rum Cake

Festive Cake 

1. Preheat oven to 325° F (162 °C). Line a 9" springform pan with parchment (bottom and sides). Set aside. 
2. In a medium bowl combine raisins, cranberries and cheeries. Soak for 15 minutes. Rinse and drain. Pat dry with paper towel. Set aside.
3. In a large bowl, whisk together eggs, oil, water and rum.
4. Add Kinnikinnick White Cake Mix, instant pudding mix and cinnamon. Whisk until combined.
5. Fold in rinsed fruit. Mix until combined.
6. Pour batter into lined 9" springform pan. Spread batter evenly with an offset spatula.
7. Bake in preheated oven for for 65 - 70  minutes. Remove from oven and cool slightly.
8. Remove outer cake ring and parchment paper. Leave on baker's rack to cool.  

Rum Glaze 

1. In a medium saucepan combine butter, water and granulated sugar.
2. Mix with whisk and bring to a boil over medium heat. Remove from heat, add rum.
3. Prick top of slightly cooled Festive Cake with a skewer or toothpick.
4. Drizzle Rum Glaze evenly over top and sides of cake. Allow cake to absorb the Rum Glaze. Repeat until glaze is used up.

Optional Decorations

Fondant

1. Work fondant in your hands to create a smooth fondant.
2. Using a rolling pin, roll out fondant in a circle with the aid of icing sugar or a piece of parchment paper. Fondant needs to be approximately 12 inches in diameter to cover top and sides of Festive Cake.
3. Carefully lift fondant and lay over top of 9” Festive Cake.
4. In a circular motion form fondant to cake sides to create a smooth layer of fondant.
5. Trim off excess fondant from base (try not to get cake crumbs in it). Set excess fondant aside (to be used for decorations).
6. Using your hands, smooth sides and top of fondant on Festive Cake. 
7. Place on serving tray. Set aside.  
8. Colour remaining fondant green for holly and red for the berries.
9. Cut-out holly using a cookie cutter or paring knife.
10. Brush off excess icing sugar with a pastry brush.
11. Create the holly berries by rolling small pieces of red fondant in your hand to create balls. You will require 3 balls per holly leaf. 
12. Attach holly to top and sides of Festive Cake by wetting the back side of holly slightly with water using a paint brush or pastry brush.
13. Attach the fondant berries to each holly leaf in clusters of three.  

Mint leaves and Candied Cherries 

1. Rinse a mixture of red and green candied cherries. Attach to top of cake using the Rum Glaze to help hold in place.
2. Attach mint leaves around cherries to create a holly look.