Caribbean rum cake recipe with dried fruits

Ingredients

• 2 cups mixed dried fruit (equal parts raisins, currants, prunes and dried cherries)
• 1 cup Guinness stout
• ¼ cup muscatel or fruit-flavored brandy
• ½ to ¾ cup dark West Indian rum (preferably Appleton, Old Oak or Cockspur)
• 6 ounces butter
• ½ cup sugar
• 2 large or 3 medium eggs
• 1 teaspoon vanilla flavoring
• ¼ teaspoon freshly grated nutmeg
• two tablespoons burnt-sugar coloring (offered at West Indian markets see note)
• 1 cup flour
• 1 teaspoon baking powder

• Dietary analysis per serving (10 servings)

  298 calories 14 grams fat 9 grams saturated fats grams trans fat 3 grams monounsaturated fat grams polyunsaturated fat 25 grams carbohydrates grams soluble fiber 15 grams sugars 3 grams protein 73 milligrams cholesterol 58 milligrams sodium

  Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.

  Preparation

  1. Put the dried fruit inside a glass or ceramic bowl and canopy using the Guinness stout, the muscatel or brandy and 1/4 cup from the rum. Cover and refrigerate not less than three days (and as much as several days -- the most well-liked method). Look into the mixture every second day: when the fruit has drenched up all of the liquor, add another a little rum or stout and stir.
  2. Preheat the oven to 350 levels.
  3. Grind the fruit mixture to some mushy pulp inside a blender or mixer. Measure out 2 glasses of the mix and hang aside.
  4. Inside a mixing bowl, cream the butter and sugar. Beat within the eggs individually.
  5. Add some vanilla, nutmeg and burnt-sugar coloring mix well
  6. In another bowl, sift together the flour and baking powder
  7. Add, alternately, the fruit mixture and dry ingredients towards the batter, mixing until just incorporated after each addition. Don't beat.
  8. Pour the batter right into a 9-by-1 1/2-inch deep round pan and bake for one hour to at least one hour and fifteen minutes, or until a toothpick placed in the centre arrives clean.
  9. As the cake continues to be warm, splash the rest of the 1/4 cup of rum outrageous. Let awesome. The finished cake is very moist, similar to an British plum pudding. It's at its best when offered a couple of days after baking, and it'll continue for two days or even more if stored within the refrigerator and from time to time capped track of rum.

  Tip

  • To help make the burnt-sugar coloring yourself, caramelize 1/4 cup sugar in a tiny, heavy saucepan. Remove from heat and add 1/4 cup of boiling water. Stir to mix. You'll have about 1/2 cup from the mixture, ample.

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