Jamaican rum cake

24 Servings

Ingredients

Quantity Ingredient
1 pounds Butter or margarine; softened
1 pounds Dark brown sugar
1 Dozen eggs
1 pounds Flour
2 teaspoons Vanilla extract
2 teaspoons Baking powder
2 teaspoons Baking soda
2 teaspoons Burnt sugar (found in Caribbean markets)
Cinnamon and nutmeg to taste
Rum
2 cups FRUIT MIXTURE:
1 pounds Prunes
1 pounds Raisins
1 pounds Currants
1 pounds Cherries

Directions

From: SAMADM@...

Date: 13 Jul 1995 06:11:24 -0600 Someone requested a Rum Cake recipe. This one was given to me by my grandmother and is traditionally used at christmas and for weddings. I hope you enjoy it!

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 ΒΌ 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!

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