Rumtopf/Rumpot - have I done something wrong?

[Godesstobe]

A German relative used to serve this at Christmas when I was a teenager and I thought I would have a go at making it myself this summer. I used a recipe from the internet - layers of fruit in season, covered in caster sugar and then in rum.
I have just sampled it and it tastes very strongly of rum - basically neat rum. This probably shouldn't be a surprise but it is not how I remember it and to be honest I am not that keen on neat rum.
Is this how it is supposed to be or have I have done something wrong?

I wish I'd made one this year, but I'm too late
There is one you can make that will just about work for this xmas.

Take all the fruit ingredients from Delia's xmas cake recipe (including the zest bits and the spices from the main part of the recipe, other recipes are available) along with half the dark sugar from the recipe, and place in a jar with the contents of a whole bottle of brandy. Seal and leave until xmas eve. Decant off the liquid (reserving the fruit), taste, and adjust for sweetness. Perfect alongside a slice of cake and cheese.

(reserve the fruit in enough fresh brandy to keep it moist - it won't spoil in alcohol, and you can use it to make the cake next year. You're basically starting a never-ending cycle of booze and cake)

I agree with this. I wonder how many teens first experience of spirits was a rumtopf.

I'm not familiar with this in particular but the principle is similar to a lot of other recipes that need steeping for a good long time so the flavours combine and whatever else happens otherwise I'd imagine it'll taste pretty rough! Might be ok by Christmas!

I really appreciate all the replies, thank you.

I think it is probably how it is meant to be and that next year I will make it with a mix of spirits as I am not a great rum lover myself. (It can't be that bad though if I am already thinking of doing it again.) I think I would also use a bit more sugar to make it more syrupy. And I might buy better quality spirits.

The idea of making it with dried fruit and apple puree is interesting. And I love the idea of soaking the Christmas cake fruit and drinking the liquid. (Unfortunately I don't make Christmas cake any more as none of my family really like it. The Philistines say they would rather have a Christmas themed Colin the Caterpillar.)

To answer a couple of questions, I did stone the fruits. And I think it is essential to ensure the fruit is completely covered by the spirit to stop it fermenting.

I'll give the last word to my mother who will be 95 next month - "It was always very strong, darling. That's why we all liked it so much."

I've never heard of this.... but must try it!!

The idea of making it with dried fruit and apple puree is interesting. And I love the idea of soaking the Christmas cake fruit and drinking the liquid. (Unfortunately I don't make Christmas cake any more as none of my family really like it)

You don't need to make the cake with the boozy dried fruit. It's also nice with vanilla ice cream (or xmas rocky road - seriously, why isn't this a thing? I've made it a few times and it's delicious).