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Print this Recipe    Rum Cake

Jamaican Rum Cake

1 lb butter or margarine, softened
1 lb dark brown sugar
1 dozen eggs
1 lb flour
2 tsp vanilla extract
2 tsp baking powder
2 tsp baking soda
2 tsp burnt sugar (found in Caribbean markets)
cinnamon and nutmeg to taste
2 cups fruit mixture (recipe follows)
rum

In a large bowl, cream butter and sugar together until pale yellow.
Add 2 eggs at a time, mixing well after each addition. Add vanilla
and burnt sugar. In a medium bowl, sift together all dry ingredients.
Add slowly to the large bowl, mixing well. The batter will be very
heavy. Add about 2 cups of the fruit mixture (more or less according
to taste). Mix well. Pour into well greased and floured cake tins.
Bake at 350 degrees for about an 1 hour or until a knife inserted
in the middle comes out clean.

Once the cake is cooled (do not remove it from the tin), pour
approximately 1/4 cup of rum over it. Cover tightly with aluminum
foil. Check the cake every 2 to 3 days. If it becomes dry, add
some more rum. Continue in this manner for 1 month. (You might
not have to add any rum to it after 2 weeks, but keep checking it.)


Fruit Mixture

1 lb prunes
1 lb raisins
1 lb currants
1 lb cherries

Chop in blender or food processor all ingredients.

Put into a jar which can be tightly sealed. Cover the contents
with rum and seal the jar. Keep in a cool, dark place. This should
be done at least 1 month in advance of the cake.

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