Bajan Rum Cake
Every time I come back from one of my Barbados Holidays My Daughters ask me to bring back a rum cake for them. I have to admit I have never tried one, till Paula and I went to a Bajan Night in Leeds last month. We are both on the slimming world diet and are doing well but that’s another story.
Paula had said how good the cake was and I went to get a couple of pieces since I thought I would try one with our coffee, she had gone for more drinks and I thought I would have a piece while waiting. Well sorry Paula if you are reading this , I did get you one but ended up eating it. This was the first fruit cake I have ever eaten and omg it was lovely.
We then decided we needed the recipe so got in touch with the Bajan tourist board and was given the lady that made the cakes email. She gave me the recipe and said it was her grandmothers. I don’t want to post it but found one the same on the Internet.
I made mine for Easter Sunday and enjoyed it. Was planning to make another one for grandson’s christening but thought why share it. So never bothered. I was told to soak the fruit for 6 months, so have enough for another two cakes. Going to make one for youngest daughter who is getting confirmed next month.
Please enjoy I know you will
- 5 lbs mixed dried fruits (raisins,currants, prunes, cherries.
- ¼lb chopped nuts
- ½ lb mixed citrus peel
- 1½ to 2 lbs brown sugar
- 2 tbsp mixed spice (cinnamon, clove, nutmeg etc)
- 10 eggs
- 1 cup 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 water
- ¼ lb pineapple jam
- Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and ¼ lb sugar
Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more.
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 baking time of cake and reduces the possibility of the cake burning.)
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 skewer before removing from oven.
As soon as cakes are removed from oven, prick all over with skewer and pour slowly over them a mixture of rum and wine which the cakes will absorb.
Allow to remain in baking pans for 2 to 3 days to fully absorb liquor before serving.