Jamaican Rum Cake Recipe
Summary
Preparation Time20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Main IngredientCurrant
Ingredients
| Currants | 1 Cup (16 tbs), dried | |
| Seedless raisins | 1 1/2 Cup (16 tbs) | |
| 1 cup seeded raisins | ||
| Black figs | 3/4 Cup (16 tbs), coarsely chopped | |
| Dates | 3/4 Cup (16 tbs), coarsely chopped | |
| Cherries | 1/2 Cup (16 tbs), coarsely chopped | |
| Candied fruits | 1 1/2 Cup (16 tbs) | |
| 1 1/2 cups dark Jamaican rum | ||
| Flour | 2 Cup (16 tbs), sifted | |
| Baking powder | 2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1 cup butter or margarine, softened to room temperature | ||
| 2 cups firmly packed dark brown sugar | ||
| Eggs | 5 | |
| Blanched almonds | 3/4 Cup (16 tbs) | |
Directions
The day before you bake the cake, place all fruits in a large bowl, add rum, mix well, cover, and let stand overnight at room temperature.
Next day grease and line the bottom and sides of 2 (9"x5"x3") loaf pans with brown paper or foil; grease linings well.
Preheat oven to 275° F.
Sift flour, baking powder, cinnamon, nutmeg, and salt together into a bowl.
Cream butter until light; add sugar gradually and cream until fluffy.
Beat in eggs, one at a time.
Add dry ingredients, about 1/2 cup at a time, alternately with fruits (including any liquid in bottom of bowl), beginning and ending with dry ingredients.
Fold in almonds.
Spoon batter into pans and, if you wish, decorate tops with candied cherries and/or blanched almond halves.
Place on center oven rack; half fill a roasting pan with water and place on rack below.
Bake 4 hours until cakes shrink slightly from sides of pan.
Cool upright in pans on wire racks 1 hour.
Carefully turn out and peel off paper.
Turn cakes right side up and cool thoroughly.
Wrap in rum-soaked cheesecloth, then in foil and store in an airtight container about 3 weeks to ripen.
Next day grease and line the bottom and sides of 2 (9"x5"x3") loaf pans with brown paper or foil; grease linings well.
Preheat oven to 275° F.
Sift flour, baking powder, cinnamon, nutmeg, and salt together into a bowl.
Cream butter until light; add sugar gradually and cream until fluffy.
Beat in eggs, one at a time.
Add dry ingredients, about 1/2 cup at a time, alternately with fruits (including any liquid in bottom of bowl), beginning and ending with dry ingredients.
Fold in almonds.
Spoon batter into pans and, if you wish, decorate tops with candied cherries and/or blanched almond halves.
Place on center oven rack; half fill a roasting pan with water and place on rack below.
Bake 4 hours until cakes shrink slightly from sides of pan.
Cool upright in pans on wire racks 1 hour.
Carefully turn out and peel off paper.
Turn cakes right side up and cool thoroughly.
Wrap in rum-soaked cheesecloth, then in foil and store in an airtight container about 3 weeks to ripen.
Chef
