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- packed with rum and fruit
- Angela Creighton
- 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
- 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.
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