You’re using all-natural fruits here, like sorrel, golden apples (June plum), five fingers, guava, n mango.
If n when these fruits in season n u making your juices don’t discard of the pulps, blend the sorrel pulps finely n biol in sugar to make a jam, you do this with all fruits and store until ready to use in your rum cake.
You don’t have to let ingredients soak long time blend all the fruits with rum, stout n wine, depending on how strong you want the cake to add more rum.
5 lbs natural fruits (sorrel, golden apple, guava, five fingers, n mango.
¼lb chopped nuts
½ lb mixed citrus peel
1½ to 2 lbs brown sugar
2 tbsp mixed spice (cinnamon, clove, nutmeg, etc)
1 cup brown rum
12 ozs flour
1 tsp baking powder
1 lb margarine
1 tsp. salt
1 cup port wine
1 tbsp vanilla essence
1 tbsp almond essence
1 cup of water
¼ lb pineapple jam
Mince the fruit and soak in 1 cup of rum, stouts with spices, essences, nuts, jam, and ¼ lb sugar
Mix ingredients well and put in a jar, cover and allow the mixture to steep 1 hour
When ready to bake, cook fruit over a low heat with 1 cup of water for 15 minutes.(This preliminary cooking of the fruit shortens the baking time of cake and reduces the possibility of the cake burning.) optional only if you’re using the raisins .etc)
Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time. Then add this to the fruit mixture.
Stir in enough browning to make the mixture dark brown in color. Add the flour and baking powder last.
Place mixture into baking pans -greased and lined with 2 sheets of waxed paper. Fill the pans ¾ full.
Bake in a 300-degree oven for 2½ to 3 hours. Test with a skewer before removing it from the oven.
As soon as cakes are removed from the oven, prick all over with a skewer and pour slowly over them a mixture of rum and wine which the cakes will absorb.
Allow remaining in baking pans for 2 to 3 days to fully absorb liquor before serving.
Recipe Submitted by Good Old Bajan Cooking Group.
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