Yield: 24 Servings
|1 pounds||Butter or margarine; softened|
|1 pounds||Dark brown sugar|
|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|
|2 cups||FRUIT MIXTURE:|
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 ¼ 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!
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .