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Prep Time: 31 Minutes Cook Time: 89 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is the very first one I made myself and was very pleased with it! If the cake dries out, just pour more rum over the top. Preparation/cooking time does not include standing time or the alternative method of preparation. From Canadian Living. Ingredients:
2 3/4 cups dark raisins |
1 3/4 cups currants |
1 cup candied peel |
1/2 cup chopped walnuts |
1/3 cup chopped prune |
1/3 cup halved candied cherry |
2 1/3 cups brown sugar, packed |
1 1/2 teaspoons vanilla extract |
1 1/2 teaspoons almond extract |
1/2 teaspoon nutmeg |
1/4 teaspoon cinnamon |
1 pinch ginger |
1 pinch allspice |
1 pinch ground cloves |
1 cup rum |
1/2 cup granulated sugar |
1 cup butter |
5 eggs |
1 1/2 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup port wine |
Directions:
1. One day ahead, in microwaveable bowl, combine raisins, currants, peel, walnuts, prunes and cherries. Add 2/3 cup of the brown sugar, vanilla and almond extracts, nutmeg, cinnamon, ginger, allspice and cloves.
2. Stir in 1/2 cup of the rum. Cover and microwave at High for 10 minutes, stirring twice; let stand overnight. (Or, instead of cooking, let stand in a cool, dry place, stirring occasionally, for 3 weeks.).
3. Grease two 9 x 5 inch loaf pans; line with double thickness of waxed paper. Grease paper.
4. In large pan, bring fruit mixture and 1/2 cup water to boil. Reduce heat and simmer for 15 minutes, stirring often.
5. Meanwhile, in saucepan, bring granulated sugar and 2 tbsp water to boil over medium-high heat; reduce heat to medium and boil for 6 minutes or until thickened, brushing down pan with water to prevent crystals from forming. Pour over fruit mixture, stirring to coat; let cool.
6. In bowl, beat butter with remaining brown sugar; beat in eggs one at a time, beating well after each addition. Add fruit mixture, blending well.
7. Combine flour, baking powder and salt; fold into fruit mixture. Scrape into pans. Bake in 275F oven for 2 1/2 to 2 3/4 hours or until sides come away from pans and tester inserted in centers comes out slightly gooey.
8. Puncture each cake several times with skewer. Mix remaining rum with port; pour over cakes. Let cool in pans. Cover with foil; let stand for 3 days. (Cakes can be wrapped in plastic wrap and stored at room temperature or in refrigerator for up to 1 month.).
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