DELICIOUS JAMAICAN RUM CAKE..

JAMAICAN RUM CAKE RECIPE

1 lb raisins, ground or chopped
1 lb prunes, ground or chopped
1 lb currants, ground or chopped
1 tsp grated or ground nutmeg
Red Label Wine (or other red cooking wine)
Any rum of your choice will do

Soak chopped fruits at least a day (longer if possible) in advance by placing fruit in a large jar. Pour wine and rum over fruit the so that it is completely covered. Cover jar and leave fruit to soak.

1 tsp cinnamon powder
1/2 tsp mixed spice for baking
1/2 tsp salt
3 tsp baking powder
3 cups baking flour
1 cup breadcrumbs
finely grated rind of 1 lime (or small lemon)
8 oz butter
2 cups sugar
3 tbsp browning
12 eggs
2 tsp rose water
1/2 cup sherry or blackberry brandy (or what ever's handy!)
2 tsp vanilla

1. Sift together the first five dry ingredients. Add breadcrumbs and lime rind, and mix in well.
2. Cream butter and sugar in a very large mixing bowl. Add browning. Add 4 cups of soaked fruit, stirring in with a large wooden spoon.
3. Beat eggs until light and frothy (10 to 15 minutes). Add rose water, sherry and vanilla.
4. Add egg mixture to butter mixture, fold in well. Fold soaked fruit into this mixture. (Any left over fruit can be left to soak until the next time you bake!)
5. Gradually fold in flour mixture. Test to see if the wooden spoon can stand upright in middle of the mixture. If not, add some more flour until the mixture can support the spoon.
6. Grease baking pans and line with grease paper. Grease and flour lined pans. Pour mixture into tins and bake for 2 hours in a slow oven, 300 F. Place a pan of water in the bottom of the oven to ensure cakes do not dry out.
7. Check cakes from time to time, as baking times may vary. Cakes are ready when a toothpick or skewer inserted in center comes out clean, or almost clean.

This is a traditional Jamaican Rum Cake Recipe. It takes a little effort, but the outcome is absolutely delicious. To store the cake for a few weeks, keep moist by pouring Red Label wine on the top, and wrapping tightly in aluminium foil.
You can experiment with the flavors and spices used, as well as cut down the quantities if you need less cakes. I believe you'll need more cakes, not less!