Currant And Cherry Cake

1. 1

   Combine currants, cherries and 1/2 cup of the rum in a large bowl; mix well. Cover; let stand overnight.

2. 2

   Preheat the oven to 300u00b0F. Line a deep 9-inch round cake pan with 3 layers of parchment paper, extending paper 2 inches above sides of pan.

3. 3

   Beat butter and sugar in a large bowl with an electric mixture until combined. Add eggs, one at a time, beating well after each addition. Add to fruit mixture, mixing well. Stir in sifted dry ingredients, mixing well. Spread mixture evenly in prepared pan.

4. 4

   Bake for 2 hours 45 mins, or until a skewer comes out clean. Brush hot cake with remaining 2 tbsp rum. Cover with foil. Wrap in a clean towel. Cool in pan overnight.

No additional tips available.