500g raisins, ground or chopped
500g prunes, ground or chopped
500g currants, ground or chopped
1 tsp grated or ground nutmeg
1 bottle red wine
1 bottle Captain Morgan dark rum
At least a day (longer if possible) in advance, place fruit in a large jar. Pour wine and rum over fruit, so that it is completely covered. Cover jar and leave fruit to soak.
1 tsp cinnamon powder
1/2 tsp mixed spice for baking
1/2 tsp salt
3 tsp baking powder
3 cups baking flour
1 cup breadcrumbs
finely grated rind of 1 lime (or small lemon)
2 cups sugar
3 tbsp browning
2 tsp rose water
1/2 cup sherry or brandy
2 tsp vanilla
Sift together the first five dry ingredients. Add breadcrumbs and lime rind and mix in well.
Cream butter and sugar in a very large mixing bowl. Add browning. Add 4 cups of soaked fruit, stirring in with a large wooden spoon.
Beat eggs until light and frothy (10 to 15 minutes). Add rose water, sherry and vanilla.
Add egg mixture to butter mixture, fold in well. Fold soaked fruit into this mixture. (Any leftover fruit can be left to soak until the next time you bake!)
Gradually fold in flour mixture. Test to see if the wooden spoon can stand upright in middle of the mixture. If not, add some more flour until the mixture can support the spoon.
Grease baking pans and line with grease paper. Grease and flour lined pans. Pour mixture into tins and bake for 2 hours in a slow oven, 300F. Place a pan of water in the bottom of the oven to ensure cakes do not dry out.
Check cakes from time to time, as baking times may vary. Cakes are ready when a toothpick or skewer inserted in centre comes out dry, or almost clean.
This Rum Cake Recipe takes a little effort, but the outcome is absolutely delicious. To store the cake for a few weeks, keep moist by pouring rum on the top, and wrapping tightly in aluminium foil.
You can experiment with the flavours and spices used, as well as cut down the quantities if you need less cakes.
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