Category: Caribbean Deserts
Ingredients:
- 1 cup (225 ml) raisins
- 1/2 cup (125 ml) currants, chopped
- 1/2 cup (125 ml) prunes, chopped
- 1 cup (225 ml) dark rum
- 1-1/2 lbs (.7 kg) packed brown sugar
- 1 cup (225 ml) butter
- 6 beaten eggs
- 1/2 pound flour
- 1/2 tsp (2 ml) baking powder
- 1/4 tsp (1 ml) nutmeg
- 1/4 tsp (1 ml) cinnamon
- 1/4 tsp (1 ml) ground cloves
- 1/4 tsp (1 ml) allspice
- 1/2 cup (125 ml) mixed fruit peel
- 1/2 cup (125 ml) chopped nuts
Instructions:
Soak raisins, currants and prunes in 3/4 cup (175 ml) of rum, in covered
container, for at least three weeks, stirring every few days.
To make cake, heat 1 pound brown sugar in heavy bottomed frying pan until
melted. Simmer until it is a very dark brown.
Let cool.
Cream butter and remaining brown sugar.
Gradually add eggs.
Add soaked fruit with their liquid, and caramelized sugar.
Add dry ingredients, fruit peel and nuts.
Pour batter into a greased 9 or 10 inch springform pan, with the bottom
lined with waxed paper.
Bake at 300 degrees (150 C.) F. for about 2 to 2 1/2 hours.
Sprinkle some of the remaining 1/4 cup (60 ml) rum over cake immediately
after removing it from the oven.
Repeat a few times.
Allow cake to remain in pan for 2-3 days.
Remove cake from pan and place on cake plate to serve.
If desired, drizzle with a confectioners sugar icing.
Serving Size: 24
comments:
Please note that neither this page nor these recipes are mine. I found this page a while back and have long sinceforgot from where. So proper credit should go to that individual.
Found by:
Direct Hit com.jm
