- 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.
- 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.
- Preheat the oven to 350 levels.
- Grind the fruit mixture to some mushy pulp inside a blender or mixer. Measure out 2 glasses of the mix and hang aside.
- Inside a mixing bowl, cream the butter and sugar. Beat within the eggs individually.
- Add some vanilla, nutmeg and burnt-sugar coloring mix well
- In another bowl, sift together the flour and baking powder
- Add, alternately, the fruit mixture and dry ingredients towards the batter, mixing until just incorporated after each addition. Don't beat.
- 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.
- 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.
- 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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