Recipe by Studentchef
Not your typical rum cake, and not your typical fruit cake, either. I used dark rum for this, so I'm not sure if light rum is going to be a good substitution or not. Edit it to add: I have now included the flour, so please try the recipe if you have not already.
Top Review by Miss Fannie
It didn't dawn on me that the ingredients list was missing the flour until I put it in the oven. I let it bake anyway. It came out with a saucy texture. I loved it on ice cream. I suggest that It be re-submitted as an ice cream sauce. it was incredible over vanilla ice cream. I hid in the back of the refrigerator so I could keep it to myself. If this were an ice cream topping, I'd give it five stars.
- 1 cup dark rum
- 1 cup raisins
- 1⁄2 cup desiccated coconut
- 2 teaspoons fresh ginger, grated
- 1 cup canned peaches, coarsely chopped
- 1⁄2 cup honey
- 1⁄2 cup pineapple chunk
- 1⁄2 cup evaporated milk
- 3 cups all-purpose flour
- 1 cup sugar
- 1⁄2 cup Dutch-processed cocoa powder
- 1 teaspoon allspice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Directions See How It's Made
- Preheat the oven to 375°F Grease either a funnel pan or a bundt pan with margarine or butter.
- In a large bowl mix all dry ingredients together (including spices).
- In a smaller bowl, mix all wet ingredients together, and slowly mix it into the dry ingredients until well blended. Incorporate the fruit.
- Carefully place the batter evenly throughout the pan, and bake for 30-45 minutes. Let cool, and drizzle with your favourite frosting or glaze.