Total Time
2hrs 31mins
Prep 31 mins
Cook 2 hrs

This is the very first one I made myself and was very pleased with it! If the cake dries out, just pour more rum over the top. Preparation/cooking time does not include standing time or the alternative method of preparation. From Canadian Living.

Ingredients Nutrition

Directions

  1. One day ahead, in microwaveable bowl, combine raisins, currants, peel, walnuts, prunes and cherries. Add 2/3 cup of the brown sugar, vanilla and almond extracts, nutmeg, cinnamon, ginger, allspice and cloves.
  2. Stir in 1/2 cup of the rum. Cover and microwave at High for 10 minutes, stirring twice; let stand overnight. (Or, instead of cooking, let stand in a cool, dry place, stirring occasionally, for 3 weeks.).
  3. Grease two 9 x 5 inch loaf pans; line with double thickness of waxed paper. Grease paper.
  4. In large pan, bring fruit mixture and 1/2 cup water to boil. Reduce heat and simmer for 15 minutes, stirring often.
  5. Meanwhile, in saucepan, bring granulated sugar and 2 tbsp water to boil over medium-high heat; reduce heat to medium and boil for 6 minutes or until thickened, brushing down pan with water to prevent crystals from forming. Pour over fruit mixture, stirring to coat; let cool.
  6. In bowl, beat butter with remaining brown sugar; beat in eggs one at a time, beating well after each addition. Add fruit mixture, blending well.
  7. Combine flour, baking powder and salt; fold into fruit mixture. Scrape into pans. Bake in 275F oven for 2 1/2 to 2 3/4 hours or until sides come away from pans and tester inserted in centers comes out slightly gooey.
  8. Puncture each cake several times with skewer. Mix remaining rum with port; pour over cakes. Let cool in pans. Cover with foil; let stand for 3 days. (Cakes can be wrapped in plastic wrap and stored at room temperature or in refrigerator for up to 1 month.).
Most Helpful

This is a great cake, but I used about 3/4 bottle of rum to plump the fruit on the stove. My ex's Jamaican Mom used to keep her fruit in a crock under her kitchen sink, full of gallons of rum to which she would add dried fruit occasionally. WHen she made her cakes she used a slotted ladel to take out the ingredients- but they were fully (FULLY) saturated with the rum. Her cakes were definately RUM cakes, not rum flavored cakes. Thanks for the recipe! It's great.

acermay October 20, 2009