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Categories:
raisins currants candied cherries mixed citrus mixed dried fruit rum sherry sweet butter brown sugar eggs flour baking powder Ginger [ground] Nutmeg [ground] Cinnamon Ground Cloves [ground] allspice ground lemon almond vanilla food coloring brown rum
Viewed: 17 - Published at: 7 years agoIngredients
- 1 cup raisins, seedless
- 1 cup currants
- 1/2 cup candied cherries
- 1/2 cup mixed citrus peel candied
- 1 cup mixed dried fruit
- 1 cup rum
- 1 cup sherry sweet, or port wine
- 1/2 pound butter at room temperature
- 1/2 cup brown sugar
- 4 large eggs
- 2 cups flour, all-purpose
- 1 teaspoon baking powder
- 1 teaspoon ginger ground
- 1 teaspoon nutmeg ground
- 3 teaspoons cinnamon ground
- 1/2 teaspoon cloves ground
- 1/2 teaspoon allspice ground
- 2 1/2 teaspoons lemon extract
- 2 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1/4 cup food coloring brown
- 1/2 cup rum
Method
- Fruit Mixture:
- Mix together all the ingredients and store in a tightly sealed jar for at least 1 month.
- The Cake: Prepare a 10?
- deep round cake baking tin or a 13?
- x 9?
- baking tin by lining it with two layers of waxed paper, greasing between the layers.
- Preheat the oven to 250 degrees.
- In a large bowl, cream together the butter and sugar until they are light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Sift the flour, baking powder and all the dry spices together.
- Add the lemon essence, almond essence and vanilla essence to the fruit mixture.
- By hand, stir tablespoonful of the flour mixture and the fruit mixture alternately into the butter, sugar and egg mixture.
- Add the browning gradually, stirring until a deepish brown colour is reached.
- Turn the cake mixture into the baking tin, smooth the top and bake in the oven for 3 to 4 hours or until a skewer or wooden toothpick, inserted, comes out clean.
- This can take an additional hour or two.
- Remove the cake from the oven, prick it all over with a skewer or toothpick and pour the rum all over it.
- Remove the cake from the tin when it is cool, wrap it tightly in waxed paper, place it in an airtight container and leave for a month for best flavour.
- Every week, prick the cake with a skewer and pour on about 1 tablespoon of rum.
- (Makes one 5 pound cake. )
- Serve with Hard Rum Sauce.
