Jamaican rum cake

Yield: 24 Servings

Measure Ingredient
1 pounds Butter or margarine; softened
1 pounds Dark brown sugar
1 \N 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)
\N \N Cinnamon and nutmeg to taste
\N \N Rum
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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