Jamaican (Black) Rum cake
- Number of Servings: 16
Ingredients
4 cups mixed dried fruits (raisins, currants, prunes, citron, cherries, dates)3 cups port wine3 cups white rum (preferably Appleton)1/2 lb. butter1/2 lb. granulated sugar (brown sugar is traditional but Valrie says granulated dissolves quicker)6 eggs12 oz. all-purpose flour2 tbsp baking powder1 tbsp browning1 tsp Benjamin vanilla extract1 tsp almond extract1 tsp nutmeg1 tsp ground allspice2 tsp lemon juice
Preparing Fruits for Baking: Wash fruit well. Soak fruits in 2 cups port wine and 2 cups rum for at least 4 weeks before baking.
Preheat oven to 350 degrees F.
2. Grease a 10-inch baking tin with butter or margarine. Line the tin with wax paper.
3. Mix butter and sugar until light and fluffy.
4. Add eggs, one at a time, and continue beating until mixture is smooth.
5. Add flour and baking powder and continue to mix.
6. Blend in browning, vanilla, almond, nutmeg, allspice, and lemon juice.
7. In a blender or processor, grind fruits and add to mixture.
8. Add 1 cup rum and 1 cup wine and mix well. Place in oven.
Number of Servings: 16
Recipe submitted by SparkPeople user FITBYNOV.
Preheat oven to 350 degrees F.
2. Grease a 10-inch baking tin with butter or margarine. Line the tin with wax paper.
3. Mix butter and sugar until light and fluffy.
4. Add eggs, one at a time, and continue beating until mixture is smooth.
5. Add flour and baking powder and continue to mix.
6. Blend in browning, vanilla, almond, nutmeg, allspice, and lemon juice.
7. In a blender or processor, grind fruits and add to mixture.
8. Add 1 cup rum and 1 cup wine and mix well. Place in oven.
Number of Servings: 16
Recipe submitted by SparkPeople user FITBYNOV.
Nutritional Info Amount Per Serving
- Calories: 373.2
- Total Fat: 13.6 g
- Cholesterol: 110.6 mg
- Sodium: 217.4 mg
- Total Carbs: 50.9 g
- Dietary Fiber: 2.0 g
- Protein: 4.1 g
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