Prep 0 mins
Cook 1 hr
This is a good, moist rum cake that I got from a Jamaican cookbook called The Real Jerk. I hope you enjoy it!
- 1 cup port wine
- 1⁄4 cup white rum
- 1 lb butter
- 3⁄4 lb brown sugar
- 8 large eggs, beaten
- 2 tablespoons vanilla
- 3 tablespoons browning sauce
- 1 tablespoon lime juice
- 1 1⁄4 lbs flour
- 2 tablespoons baking powder
- 1 tablespoon ground nutmeg
- 1⁄4 teaspoon ground allspice (optional)
- 1⁄4 teaspoon ground cinnamon
- 1 tablespoon lime zest
- 1 1⁄4 lbs raisins
- 1⁄2 lb currants
- 1⁄2 lb pitted prune
- 1⁄4 lb mixed fruit
- 1⁄2 cup white rum
- 3 cups port wine
- For fruit: In a large saucepan over low heat, combine all ingredients. Steam for 10 minutes to soften fruit. Cool. In a food processor, blend coarsely.
- Put into sterilized jars. Store in a cool place until ready to use.
- For cake: Preheat oven to 325°F Combine port and rum and set aside.
- In a medium bowl, using a mixer, cream butter and sugar until fluffy.
- Add in eggs, one at a time, mixing well after each addition.
- Mix in vanilla, browning and lime juice, and set aside.
- In a separate bowl, combine flour, baking powder, nutmeg, allspice, cinnamon and lime zest. Mix half the flour mixture into the butter mixture, then add all the fruits, followed by remaining flour mixture.
- Grease and line bottom of two 9" pans with wax paper.
- Pour cake batter into tins and bake for 45 minutes to 1 hour. Cool pans on a cake rack. Remove cakes. Pour port and rum mixture over each cake.
- Wrap cakes in plastic wrap, then with foil. Keep stored in a cool place.
- Rum cakes keep up to 2 months if you keep adding rum mixture to it.