Directions:
- Preheat oven to 350°; butter an 8- or 9-inch flat-bottomed tube pan; dust with all-purpose flour, invert over the kitchen sink, and tap to remove excess.
- To soften the raisins-place in a steam basket in a medium saucepan and steam for 1 minute over boiling water (do not submerge the raisins or they will absorb too much water).
- Spread them out over several layers of paper towels and dry thoroughly.
- Using a triple sifter, sift together the flour, baking powder, salt, and cinnamon; set aside.
- Cut the butter into 1-inch pieces and place it along with the rinds in the bowl of an electric stand mixer fitted with paddle attachment.
- Soften on low speed.
- Increase speed to med-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
- Add in sugar, 1 tablespoon at a time, taking 6-8 minutes to blend it in well; scrape the sides of the bowl occasionally.
- Add in eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl again.
- Blend in the vanilla.
- Decrease mixer speed to low; add the dry ingredients in three additions alternately with the rum in two additions, mixing until incorporated after each addition; mix the batter for 15 seconds longer.
- Remove bowl from mixer and fold in raisins with a rubber spatula.
- Spoon batter into prepared pan; smooth the surface with the back of a tablespoon.
- Center the pan on the rack and bake for 45-50 minutes, or until the cake is golden brown on top and begins to come away from the sides of the pan; or toothpick inserted into the center comes out dry.
- Remove cake from oven; set on a cake rack for 10-15 minutes; invert cake onto a rack and remove the pan.
- Turn cake top side up onto a second cake rack to cool at room temperature.
- Cut a double thickness of cheesecloth to measure approximately 18 x 24 inches.
- Saturate in 1/4 cup dark Jamaican rum; open the rum soaked cheesecloth and stretch flat on an 18-inch square of heavy-duty foil; arrange cake in the center of the cheesecloth.
- Wrap the cloth over the cake by lifting the ends and bringing them to the center.
- Then wrap tightly in foil; place the cake in a plastic bag and seal; let stand at room temperature overnight.
- The following day, remove the foil and unwrap the cake; remoisten the cheesecloth with an additional 1/4 cup rum; rewrap the cake in the cheesecloth and foil and return to the plastic bag to age for 2-3 days or up to 10 days.
- It is not necessary to remoisten the cheesecloth after the second day.
- Wrap leftover cake in the cheesecloth; store in plastic wrap or foil at room temperature for up to 10 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.88 Kcal (1394 kJ) | ||
| Calories from fat | 185.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.58g | 32% | |
|---|---|---|---|
| Cholesterol | 123.75mg | 41% | |
| Sodium | 94.49mg | 4% | |
| Potassium | 211.1mg | 4% | |
| Total Carbs | 32.96g | 11% | |
| Sugars | 19.41g | 78% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 3.37g | 7% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.1mg | 6% | |
| Calcium | 40.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 359.02 Kcal (1503 kJ) | ||
| Calories from fat | 199.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.19g | 32% | |
|---|---|---|---|
| Cholesterol | 133.47mg | 41% | |
| Sodium | 101.91mg | 4% | |
| Potassium | 227.67mg | 4% | |
| Total Carbs | 35.55g | 11% | |
| Sugars | 20.94g | 78% | |
| Dietary Fiber | 1.43g | 5% | |
| Protein | 3.63g | 7% | |
| Vitamin C | 1.5mg | 2% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.2mg | 6% | |
| Calcium | 43.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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