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.
Fruitcake & Roses
INFUSION TIME: 3 days
ACTIVE TIME: 5 minutes
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
Fill the Camp Craft Cocktails Fruit Cake with rum, and cap tightly. Shake thoroughly. Leave in the refrigerator for 3 days.
In a cocktail shaker filled with ice, combine rum-infused Fruit Cake, strained, amaretto, Dubonnet Rose, and lemon juice.
Cap the shaker and shake vigorously for about 20 seconds, until well chilled.
Strain the mixture into 2 nick & nora glasses filled with fresh ice.
Rim your glasses with a mix of sugar and ground clove before filling with ice.
Fruit Cake Rum Cake
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
Preheat the oven to 350 degrees. Butter and flour a bundt pan.
Whisk the milk, sour cream and rum together. Set aside.
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.
In a separate bowl, combine the dry ingredients.
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.
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.