Recipe - Jamaican Rum Cake

1 pound Butter or margarine;
softened
1 pound Dark brown sugar
1 Dozen eggs
1 pound Flour
2 teaspoon Vanilla extract
2 teaspoon Baking powder
2 teaspoon Baking soda
2 teaspoon Burnt sugar (found in
Caribbean markets)
Cinnamon and nutmeg to taste
Rum
2 cup FRUIT MIXTURE:
1 pound Prunes
1 pound Raisins
1 pound Currants
1 pound Cherries

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
One fourth 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 don't use all of the fruit mixture, don't
worry...it will keep for years! It's also a great topping for vanilla ice
cream!

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