Cakes Recipes - Caribbean Fruit and Rum Cake

Ingredients

• 450 currants

• 450 raisins

• 225 prunes, stoned

• 115g mixed peel

• 400g dark soft brown sugar

• 5ml mixed spice

• 90ml rum, plus more if needed

• 300ml sherry, plus more if needed

• 450g self raising flour

• 450g butter, softened

• 10 eggs, beaten

• 5ml vanilla essence

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Method:

1. Finely chop the dried fruits and peel in a food processor. Combine them in a bowl with 115g of the sugar, the mixed spice, rum and sherry. Cover and leave for 2 weeks. Stir daily and add more alcohol if you wish.

2. Preheat the oven to 160'C/325"F/Gas 3. Grease and then line a 25cm round cake tin with a double layer of greaseproof paper.

3. 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.

4. Add the fruit mixture, then gradually stir in the flour and vanilla essence. Mix well, adding more sherry if the mixture is too stiff; it should just fall off the back of the spoon.

5. Spoon the mixture into the prepared tin, cover loosely with foil and bake for about 2'h hours, until the cake is firm and springy. Leave to cool in the tin overnight.