Fruit Cake
Fill your Fruit Cake Camp Kit with liquor. While it’s great with any, we like Rum, Vodka, Bourbon, Whiskey, or Cognac. Refrigerate for three days to infuse (Don’t have 3 days? Microwave your infusion without the lid. Heat but never boil. Allow to cool.), then strain into another container. Makes eight cocktails.
Mix it Cold:
- 1.5 oz. strained shot.
- 5 oz. lemon juice
- 1 oz. Frangelico
Add all ingredients to a mixing cup filled with ice. Stir for 20 seconds and strain over fresh ice in a tall glass.
Mix it Hot:
- 1.5oz. strained shot
- Mug of warmed red wine
Add your strained shot to a mug of warmed red wine. Garnish with a dried lemon wheel.
Zero Proof - Mocktail:
- 1.5oz. strained shot
- 1 Can of root beer
Fill your Fruit Cake Camp Kit carefully fill with Hot ( almost boiling ) water, shake, and allow it to cool. Makes 8 zero-proof cocktails. Add your strained shot to a glass filled with ice. Fill the glass with root beer to taste. Garnish with a dried lemon slice.
Download Fruit Cake Recipe Card
Fruitcake & Roses
SERVES: 2
INFUSION TIME: 3 days
ACTIVE TIME: 5 minutes
INGREDIENTS
3 oz. rum-infused Camp Craft Cocktails Fruit Cake, strained
1 oz. amaretto
2 oz. Dubonnet Rose
1 oz. lemon juice
1 cocktail shaker
2 nick & nora glasses
INSTRUCTIONS
STEP 1:
Fill the Camp Craft Cocktails Fruit Cake with rum, and cap tightly. Shake thoroughly. Leave in the refrigerator for 3 days.
STEP 2:
In a cocktail shaker filled with ice, combine rum-infused Fruit Cake, strained, amaretto, Dubonnet Rose, and lemon juice.
STEP 3:
Cap the shaker and shake vigorously for about 20 seconds, until well chilled.
STEP 4:
Strain the mixture into 2 nick & nora glasses filled with fresh ice.
STEP 5:
Rim your glasses with a mix of sugar and ground clove before filling with ice.
Fruit Cake Rum Cake
INGREDIENTS
1/4 cup milk, room temperature
1/3 cup sour cream, room temperature
1/3 cup rum
1 cup butter, room temperature
1 3/4 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
2 large egg yolks, room temperature
2 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
rum-infused fruit from Camp Fruitcake kit
PREPARATION
STEP 1:
Preheat the oven to 350 degrees. Butter and flour a bundt pan.
STEP 2:
Whisk the milk, sour cream and rum together. Set aside.
STEP 3:
In a separate bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla. Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.
STEP 4:
In a separate bowl, combine the dry ingredients.
STEP 5:
Add 1⁄3 of the dry ingredients to the batter and mix just until combined. Add 1⁄2 of the milk/sour cream mixture and mix. Continue this process until all ingredients are combined. Chop the rum-infused fruit and fold it into the batter.
STEP 6:
Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean.
Download Fruit Cake and Rum Cake Recipe Card
