Jamaican Rum Cake
|Dried currants||1 Cup (16 tbs)|
|Seedless raisins||1 1⁄2 Cup (24 tbs)|
|Seeded raisins||1 Cup (16 tbs)|
|Dried black figs||3⁄4 Cup (12 tbs), chopped|
|Chopped pitted dates||3⁄4 Cup (12 tbs)|
|Chopped candied cherries||1⁄2 Cup (8 tbs)|
|Minced mixed candied fruits||1 1⁄2 Cup (24 tbs)|
|Dark rum||1 1⁄2 Cup (24 tbs) (Jamaican)|
|Flour||2 Cup (32 tbs), sifted|
|Baking powder||2 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs), softened|
|Firmly packed dark brown sugar||2 Cup (32 tbs)|
|Blanched toasted almonds||3⁄4 Cup (12 tbs)|
The day before you bake the cake, place all fruits in a large bowl, add rum, mix well, cover, and let stand overnight at room temperature.
Next day grease and line the bottom and sides of 2 (9"x5"x3") loaf pans with brown paper or foil; grease linings well.
Preheat oven to 275° F.
Sift flour, baking powder, cinnamon, nutmeg, and salt together into a bowl.
Cream butter until light; add sugar gradually and cream until fluffy.
Beat in eggs, one at a time.
Add dry ingredients, about 1/2 cup at a time, alternately with fruits (including any liquid in bottom of bowl), beginning and ending with dry ingredients.
Fold in almonds.
Spoon batter into pans and, if you wish, decorate tops with candied cherries and/or blanched almond halves.
Place on center oven rack; half fill a roasting pan with water and place on rack below.
Bake 4 hours until cakes shrink slightly from sides of pan.
Cool upright in pans on wire racks 1 hour.
Carefully turn out and peel off paper.
Turn cakes right side up and cool thoroughly.
Wrap in rum-soaked cheesecloth, then in foil and store in an airtight container about 3 weeks to ripen.