Jamaican Rum Cake

24 Servings

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Jamaican Rum Cake Ingredients

1 lb Butter or margarine;	Cinnamon and nutmeg to taste
1 lb Dark brown sugar	Rum
1 Dozen eggs	2 c FRUIT MIXTURE:
1 lb Flour	1 lb Prunes
2 ts Vanilla extract	1 lb Raisins
2 ts Baking powder	1 lb Currants
2 ts Baking soda	1 lb Cherries
2 ts Burnt sugar (found in

Instructions for Jamaican Rum Cake

From: SAMADM@ritvax.isc.rit.edu Date: 13 Jul 1995 06:11:24 -0600 Someone requested a Rum Cake recipe. This one was given to me by my grandmother and is traditionally used at christmas and for weddings. I hope you enjoy it! 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: Chop fruit in blender or food processor. 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. If you dont use all of the fruit mixture, dont worry...it will keep for years! Its also a great topping for vanilla ice cream! REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CakeCuisine: Uncategorized