Caribbean: Rum Cake by Recipe Cottage

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	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.