Ingredients Jump to Instructions ↓


  2. 3/4 cup diced candied citron

  3. 1/2 cup diced candied orange peel

  4. 3/4 cup candied cherries

  5. 4 cups raisins (mix golden and dark)

  6. 2-1/2 cups currants

  7. 1 cup chopped dates

  8. 1 cup chopped, cooked prunes

  9. 1/2 cup chopped, toasted almonds

  10. 2 1/2 cups dark Bajan rum

  11. Combine all ingredients. Fruit mixture can be minced or chopped

  12. according to liking. Make sure that the rum covers all of the

  13. fruits. Add more as necessary. Refrigerate or store in a cool

  14. place, lightly covered for four weeks or more.

  15. 2 cups sifted all-purpose flour

  16. 2 teaspoon baking powder

  17. 1/2 teaspoon each clove, cinnamon, nutmeg, allspice

  18. 1/4 teaspoon salt

  19. 1 cup unsalted butter, softened

  20. 2 cups dark brown sugar, firmly packed

  21. 5 large eggs at room temperature Sift flour with baking powder, spices and salt; set aside. Cream

  22. butter. Add sugar and beat a few minutes. Scrape bowl occasionally

  23. with wooden spatula during beating. Add eggs one at a time, beating

  24. at medium speed. Make sure that eggs are thoroughly mixed and incorporated into mixture. Increase speed to high and beat until

  25. light and fluffy - about three minutes. You may add a small piece

  26. of lime or lemon peel while mixing to eliminate rawness of eggs.

  27. Remove peel from mixture when thoroughly mixed.

  28. Re-sift half the flour mixture and add to the butter mixture and blend thoroughly, using lowest speed of mixer. Now add mixture to

  29. soaked fruits while adding the additional flour. Stir with wooden

  30. spoon to blend thoroughly.

  31. Butter two 9-inch loaf pans and line with butter parchment paper.

  32. Spoon batter into pans. Place a small pan half-full of water on

  33. bottom rack of oven for first hour of baking to keep cake moist.

  34. 300-degree oven for 2 to 2-1/2 hours or until cake tester

  35. comes out clean. Cool in pans, then invert on baking rack. Remove

  36. paper. Sprinkle with rum to moisten, then let cake dry and cool.

  37. Store in airtight container. This cake can last for months if

  38. moistened occasionally.


Send feedback