The Food Blog

Friday, January 27, 2006

Jamaican Rum Cake

1 pound. butter
4 cups flour (sifted 4 times)
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dark sugar
3 tablespoons browning
1 1/2 cup white sugar
1/2 cup Jamaican white rum
2 cups port wine
8 eggs
1 tablespoon vanilla
1/2 teaspoon grated nutmeg
1/2 cup cherry diced
1/4 teaspoon ground cloves
1 teaspoon rose water
1/2 cup raisins
1 teaspoon. almond essence
2 ounces dried papaya (chopped)
1/2 cup chopped dates

Place chopped fruits, raisins, cherries, dates in a saucepan and cover with port wine.
Heat over stove until raisins are slightly puffed. Allow to cool and stand in a refrigerator for at least one day.
Drain wine from fruits. Combine with rum to make 1/2 cup. Preheat oven to 350 degrees. Cream the butter and both sugars add eggs, nutmeg, vanilla and cloves.
Mix together with flour, salt, baking powder and baking soda. Add browning, then rum and wine.
Add in prepared fruits, almond essence, rose water. Line bottom of baking pans with wax paper.
Use butter to grease paper and inside of pan. Then lightly dust with flour. Place cake mixture into prepared baking pans.
Bake at 325 to 350 degrees until a pick inserted comes out clean. Let cool in pan for about 10 minutes, then cool on wire rack.

Baking time: 1 1/4 hrs
Serves: 8


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