Jamaican Rum Cake
This rum cake is stuffed with dried fruit and soaked with rum. Just like you probably wish you were right now.
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Seductive in flavor, rum-soaked dried fruit makes this cake incredibly moist.
- 2 cups coarsely chopped mixed dried fruit (raisins, apricots, cherries, figs or dates)
- 1 cup dark rum
- 1/2 cup dark beer
- 2 sticks (1 cup) margarine
- 3/4 cup packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- 1/2 tsp. grated nutmeg
- 1/2 tsp. ground allspice
- 3 Tbs. molasses
- 1 tsp. baking powder
- 1 1/4 cups all-purpose unbleached flour
Place dried fruit into medium bowl and pour over rum and dark beer. Cover and refrigerate 3 to 4 hours.
Preheat oven to 350 degrees. Lightly grease a Bunt cake pan or deep 9-inch round cake pan.
Transfer dried fruit mixture with liquid to food processor or blender and process until a smooth pulp is formed, about 10 seconds. Set aside.
In large bowl, beat together margarine and sugar with an electric mixer until well blended. Beat in eggs, vanilla, nutmeg, allspice, molasses and baking powder. Stir in flour, then pureed fruit until blended.
Pour batter into prepared pan. Bake until toothpick inserted into center comes out clean, 50 to 60 minutes. Remove to wire rack and let cool to room temperature before serving.
- Calories 349
- Carbohydrate Content 0 g
- Cholesterol Content 35 mg
- Fat Content 17 g
- Fiber Content 2 g
- Protein Content 3 g
- Saturated Fat Content 3 g
- Sodium Content 259 mg
- Sugar Content 0 g