Title: Rum Fruit Cake (England)
Categories: Cake Pie
Yield: 1 Servings

8	oz	Raisins
8	oz	Currants
8	oz	Dates, stoned and chopped
3	oz	Glace Cherries
1 1/4	c	Dark Rum
3/4	c	Sherry
8	oz	Plus 1 tsp. Butter
12	oz	Flour
1	ts	Baking Soda
1	ts	Baking Powder
1/2	ts	Mixed Spice
1/2	ts	Ground Cinnamon
1/4	ts	Grated Nutmeg
8	oz	Sugar
4		Eggs

Method:

1) Place fruits in a large mixing bowl, pour over rum, and sherry, cover and allow to marinate for 24 hours, stirring occasionally.

2) Use tsp. of butter to grease an 8" (20cm) cake tin.

3) Sift flour, baking soda, baking powder and spices into a medium sized mixing bowl. In another bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time. Use a metal spoon to fold in half the flour mix. Stir in marinated fruit mix, then fold in remaining flour until well combined.

4) Spoon mixture into prepared tin and bake in the oven at 300F (150C) for 2-2 1/2 hours or until a skewer inserted into the centre comes out clean. Remove from oven, cool in tin, then turn out onto a wire rack.

Wrap cake in foil and store. This cake is best eaten after three weeks and will keep for 2-3 months.

(Source: Marshall Cavendish Cooking Cards)

From: Liz Gunn Date: 01-19-96 Cooking

previous

next