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Jamaican Fruitcake - Black Cake
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packed with rum and fruit

Angela Creighton

Serves/Makes:1 cake

  • 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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