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Caribbean Fruit and Rum Cake

A delicious cake with a rich flavor that can be eaten at Christmas, weddings and many other special occasions

 

Ingredients:
2 cups (450g) currants
3 cups (450g) raisins
1 cup (225g) prunes, stoned
1 tsp (5ml) mixed spice
3/4 cup (115g) mixed peel
6 tbsp (90ml) rum, extra if needed
1 3/4 cup (300ml) sherry, extra if needed
4 cups (450g) self-raising flour
1 tsp (5ml) vanilla essence
2 1/4 cups (400g) dark soft brown sugar
10 eggs, beaten
2 cups (450g) softened butter
 

Preparation:
Wash, dry and blend the currants, raisins, prunes and mixed peel, until finely chopped.  Put in a large jar or bowl and add 4 oz (115g) of the sugar, the mixed spice, rum and sherry.  Mix thoroughly and cover with a lid.  Set aside for anywhere from 2 weeks to 3 months --the longer it is left, the better the flavor of the cake will be.

Stir the mixture occasionally, adding more alcohol if you like.  Keep covered.

Sift the flour and set aside.  Cream together the butter and remaining sugar and beat in the eggs until the mixture is smooth and creamy.  Add the prepared fruit mixture, then gradually stir in the flour and vanilla essence.  Mix well, adding 1-2 tbsp (15-30ml) sherry if the mixture is too stiff, it should just fall off the back of the spoon, but should not be too runny.

Spoon the mixture into a greased and lined 10 in (25cm) round cake tin, using a double layer of geaseproof paper.  Cover loosely with foil and bake in a preheated oven 325°F (160°C or Gas 3) for about 2 1/2 hours.

8 Servings

Courtesy of Sandals Resort & Spa, Antigua
 
Sandals Antigua Resort & Spa
Sandals Antigua Resort & Spa