Jamaican Rum Cake
Ingredients
1 lb Butter or margarine;
-- softened
1 lb Dark brown sugar
1 Dozen eggs
1 lb Flour
2 ts Vanilla extract
2 ts Baking powder
2 ts Baking soda
2 ts Burnt sugar (found in
-- Caribbean markets)
Cinnamon and nutmeg to taste
Rum
2 c FRUIT MIXTURE:
1 lb Prunes
1 lb Raisins
1 lb Currants
1 lb Cherries
In a large bowl, cream butter and sugar together until pale yellow. Add 2 eggs at a time, mixing well after each addition. Add vanilla and burnt sugar. In a medium bowl, sift together all dry ingredients. Add slowly to the large bowl, mixing well. The batter will be very heavy. Add about 2 cups of the fruit mixture (more or less according to taste). Mix well. Pour into well greased and floured cake tins. Bake at 350 degrees for about an 1 hour or until a knife inserted in the middle comes out clean.
Once the cake is cooled (do not remove it from the tin), pour approximately 1/4 cup of rum over it. Cover tightly with aluminum foil. Check the cake every 2 to 3 days. If it becomes "dry" add some more rum. Continue in this manner for 1 month. (You might not have to add any rum to it after 2 weeks, but keep checking it.)
Fruit Mixture: Chop fruit in blender or food processor. Put into a jar which can be tightly sealed. Cover the contents with rum and seal the jar. Keep in a cool, dark place. This should be done at least 1 month in advance of the cake. If you don't use all of the fruit mixture, don't worry...it will keep for years! It's also a great topping for vanilla ice cream!
Jamaican Rum Cake Recipe
Ingredients
2 tsp vanilla
2 tsp lime juice
¾ cup Appleton White Rum
1 tbsp browning
1¼ lb sugar
1½ lb butter
6 eggs
4 cups mixed fruits
¾ cup bread crumbs
3 cups flour
1 tsp baking powder
¼ tsp salt
½ cup chopped nuts
Preparation
1. Line a baking tin with brown paper and greaseproof paper
2. Grease with shortening.
3. Mix butter, sugar, browning, vanilla and lime juice.
4. Add one egg at a time with mixed fruits, flour, bread crumbs, baking powder and salt.
5. Add the white rum.
6. Pour into baking tins.
Bake at 375 Degrees F for 3 hours or until cake is done.
Jamaican Rum Cake
Ingredients
2 cups coarsely chopped mixed dried fruit
(raisins, apricots, cherries, figs or dates)
1 cup dark rum
½ cup dark beer
2 stick margarine, (1 cup)
¾ cup packed light or dark brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ teaspoon grated nutmeg
½ teaspoon ground allspice
3 tablespoons molasses
1 teaspoon baking powder
1 ¼ cups all-purpose unbleached flour
Step 1
Place dried fruit into medium bowl and pour over rum and dark beer. Cover and refrigerate 3 to 4 hours.
Step 2
Preheat oven to 350 degrees. Lightly grease a deep 9-inch round cake pan.
Step 3
Transfer dried fruit mixture with liquid to food processor or blender and process until a smooth pulp is formed, about 10 seconds. Set aside.
Step 4
In large bowl, beat together margarine and sugar with an electric mixer until well blended. Beat in eggs, vanilla, nutmeg, allspice, molasses and baking powder. Stir in flour, then pureed fruit until blended.
Step 5
Pour batter into prepared pan. Bake until toothpick inserted into center comes our clean, 50 to 60 minutes. Remove to wire rack and let cool to room temperature before serving.