Description:

packed with rum and fruit

Source:

Angela Creighton

Serves/Makes:1 cake

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

Preparation

• 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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