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1
Fruit Mixture:
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Mix together all the ingredients and store in a tightly sealed jar for at least 1 month.
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3
The Cake: Prepare a 10?
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deep round cake baking tin or a 13?
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x 9?
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baking tin by lining it with two layers of waxed paper, greasing between the layers.
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Preheat the oven to 250 degrees.
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8
In a large bowl, cream together the butter and sugar until they are light and fluffy.
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9
Add the eggs, one at a time, mixing well after each addition.
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10
Sift the flour, baking powder and all the dry spices together.
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11
Add the lemon essence, almond essence and vanilla essence to the fruit mixture.
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12
By hand, stir tablespoonful of the flour mixture and the fruit mixture alternately into the butter, sugar and egg mixture.
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13
Add the browning gradually, stirring until a deepish brown colour is reached.
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14
Turn the cake mixture into the baking tin, smooth the top and bake in the oven for 3 to 4 hours or until a skewer or wooden toothpick, inserted, comes out clean.
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15
This can take an additional hour or two.
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16
Remove the cake from the oven, prick it all over with a skewer or toothpick and pour the rum all over it.
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17
Remove the cake from the tin when it is cool, wrap it tightly in waxed paper, place it in an airtight container and leave for a month for best flavour.
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18
Every week, prick the cake with a skewer and pour on about 1 tablespoon of rum.
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19
(Makes one 5 pound cake. )
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20
Serve with Hard Rum Sauce.
