Prep 10 mins
Cook 40 mins
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.
- 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
- 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.
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.