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.
- 2 3⁄4 cups dark raisins
- 1 3⁄4 cups currants
- 1 cup candied peel
- 1⁄2 cup chopped walnuts
- 1⁄3 cup chopped prune
- 1⁄3 cup halved candied cherry
- 2 1⁄3 cups brown sugar, packed
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄2 teaspoons almond extract
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- 1 pinch ginger
- 1 pinch allspice
- 1 pinch ground cloves
- 1 cup rum
- 1⁄2 cup granulated sugar
- 1 cup butter
- 5 eggs
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup port wine
- 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.
- 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.).
- Grease two 9 x 5 inch loaf pans; line with double thickness of waxed paper. Grease paper.
- In large pan, bring fruit mixture and 1/2 cup water to boil. Reduce heat and simmer for 15 minutes, stirring often.
- 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.
- 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.
- 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.
- 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.).
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.