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1
Note: I usually end up using the better part of a whole bottle of rum by the time this cake is done.
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2
Note: any mixture of dried fruits would probably work-- you just want between 4 1/2- 5 1/2 lbs total dried fruits and nuts.
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Puree all prep ingredients (except for the rum) in a food processor until you have a black/brown paste. You will have to do this in batches unless you want your machine to die a horrible death. Put it all into a large bowl and --.
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4
This is the point at which you will start laughing at how crazy this recipe is. Just wait --.
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-- Stir the rum into your paste, inhale, pass out -- come to and cover the bowl and let it mature for a long time on the counter. WEEKS. As long as you can. I let mine sit at least a month. If the paste gets dry- add more rum. It should always be moist and heady with the scent of Jamaican paradise. I usually do this in October.
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6
The day before you are ready to BAKE the cake, cook the caramel sugar.
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To make the caramel sugar: boil together the dark brown sugar and water until it is reduced to 1 3/4 cups. It should simmer on med-low for about 15 minutes.
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Set aside overnight to cool. It may solidify, if so, just microwave it for 2 minute when ready to use.
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Baking day (= AT LEAST 1 week before eating day, I do it a month in advance):
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preheat oven to 250u00b0F Yes- 250 degrees.
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Find your most humongous bowl and go buy one twice as large for mixing together everything, set aside.
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Bring fruit from its resting place. Stir in the lime peel, vanilla, and caramel. Set aside.
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13
Sift together the flour, baking powder and cloves in a big bowl (not the humongous bowl). Set aside.
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Cream together the butter and dark sugar in the humongous bowl you bought. Add the eggs one at a time until well blended.
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Stir in the dry ingredients (from the big bowl) until blended.
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Stir in the fruit mixture.
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Pour into greased, parchment lined, MINI loaf pans (I use disposable aluminum pans), filling each pan 2/3 full (approx. 415 grams of batter). You will need 10 pans.
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The mini loaves are best for (as you can guess) this cake is POTENT. Tiny, tiny, tiny slices are best.
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Bake 2 1/2 hours. Checking for doneness after 2 hours.
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When the cakes are done (springs back to the touch) let cool on the counter completely.
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Drizzle with yet MORE rum, wrap in foil and let sit for at least a week more. Drizzling with rum everyday -- yummm.
