Rum Cake

Name: Rum Cake
Ingredients: 9oz Plain Flour; 8oz Soft Brown Sugar; 8oz Unsalted Butter; 4 Medium Eggs; 1/2 Teaspoon Salt; 1/2 Teaspoon Nutmeg; 1/2 Teaspoon Mixed Spice; 3 Teaspoon Baking Powder; 1 Teaspoon Almond Essence; 1 Teaspoon Vanilla Bean Paste; 1 Teaspoon Lemon Juice; 1 Capful Mixed Spice; 3 Tablespoons Gravy Browning; Wray & Nephew white OverProof Rum; Wray & Nephew Red Label Aperitif; 8.5oz mixed fruit (soaked in rum and wine and the minced and kept in an airtight jar for minimum of 1 month)

14 steps

West Indian Black Rum Cake This cake takes months to prepare for. Think ahead and soak mixed fruit in rum and wine and store in an airtight jar. When you are ready mince the fruit and put back in the jar and leave it in a corner until you are ready for it. It will keep for months.

Updated at: Thu, 17 Aug 2023 12:24:23 GMT

Ingredients

0 servings

9 ozplain flour

8 ozsoft brown sugar

8 ozUnsalted Butter

4eggs

medium

½ teaspoonsalt

½ teaspoonnutmeg

½ teaspoonmixed spice

3 teaspoonbaking powder

1 teaspoonalmond essence

1 teaspoonvanilla bean paste

1 teaspoonlemon juice

1 CapfulMixed Spice

3 TablespoonsGravy Browning

white Rum

OverProof

Red Label Aperitif

8.5 ozmixed fruit

soaked in rum and wine and the minced and kept in an airtight jar for minimum of 1 month

Instructions

Step 1

Sift together 1/2 the flour with the nutmeg, mixed spice, salt and baking powder and set aside

Step 2

Whisk sugar and butter until light and fluffy

Step 3

Add eggs one at a time until fully incorporated

Step 4

Sift in half the flour and mix until incorporated

Step 5

Add mixed fruit and mix until incorporated. Mixture may appear split but don’t worry.

Step 6

Add 1/4 cup of Wray and Nephew white run and 1/4 cup of Wray and Nephew Red Label Aperitif

Step 7

Add vanilla, mixed spice, lemon juice, almond essence and gravy browning

Step 8

Sift remaining flour mixture a little at a time mixing only enough to incorporate. If mixture a little slack you can add a little extra flour

Step 9

Pour mixture into a greased and lined 20cm tin

Step 10

Put in oven pre heated to 140c and bake for around 1hr 15 mins or until cake has come away from sides and no mixture on skewer

Step 11

When done take cake out and allow to cool for 5 mins. Then prick all over with skewer and pour half cup of rum and wine mixture over cake in the tin and leave to cool

Step 12

When reasonably cool remove from tin, turn over and prick with skewer and slowly pour half cup of rum and wine on bottom of cake and allow to soak in

Step 13

When fully cold wrap cake in foil and store in airtight container. Periodically unwrap (approx 3 times before needed) and spray top, bottom and sides with mixture of rum and wine.

Step 14

When ready for cake unwrap and serve or ice for weddings, christening, Christmas or birthdays