Yield: 24 Servings
| Measure | 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 |
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 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!
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