Ingredients
- 1/2 pound unsalted butter
- 1/2 pound light brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lime juice
- 1 teaspoon lime zest
- 6 eggs
- 6 ounces bread crumbs
- 6 ounces flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves, ground
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup with rum
- 1 pint Port
- 4 cups mixed marinated fruit, recipe follows, squeezed
Directions
Preheat the oven to 350 degrees F.
In a mixing bowl, cream the butter and sugar till light and fluffy. Mix in the vanilla, lime juice, and lime zest. Add the eggs, 1 at a time, and incorporate well.
In a separate bowl, combine the bread crumbs, flour, all the spices, baking powder, and salt.
In another bowl, combine rum and port. Add flour mixture alternately with rum/port mixture into the batter.
Prepare a 9-inch cake or spring form pan by lining bottom and sides with parchment paper. Fill the pan 3/4 of the way and bake until a skewer comes out of the center of the cake clean, about an 1 hour and 10 minutes.
Mixed Marinated Fruit:
- 1 pound black raisins
- 1 pound golden raisins
- 1 pound prunes, cut in quarters or eighths, depending on size.
- 4 cinnamon sticks
- 2 vanilla beans, split
- 5 ounces Jamaican White rum
- 5 ounces Jamaican Spiced Rum
- 5 ounces Port wine
Put raisins, prunes, cinnamon sticks, and vanilla beans in a glass jar and cover with mixture of equal parts Jamaican white rum, Jamaican spiced rum, and Port. Cover with a tight fitting lid, label, and date the jar. Put in a cool, dry cupboard. From time to time, check the fruits to see if more liquor is needed, as the fruits will plump and soak up the liquid. Keep the fruit covered in liquor. It is best to allow the fruit to marinated for at least a month for best flavor.
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By Linda Dawkins
Mississauga, On...
on February 03, 2012
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Try putting the 4 cups of soaked fruits in a blender and blend before adding to the cake batter. In the receipe it didn't show when to add the fruits. Add blended fruits with wet ingredients. I would adjust the dry ingredients amounts if I was to make it. Use more than one round pan or several small loaf pans. Also try lowering the oven temp. to 300 F.
By lassiekathy_1405065
Green Cove Spri...
on December 28, 2009
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Carrie of Prior Lake Mn...if this was the worst you ever made, perhaps it was because you didn't use the ingredients listed in the recipe?!? If you don't follow the recipe as it states how can you possibly justify a lousy rating? Folks like you make me mad...make additions and deletions all you want, but don't make unjust statements about the outcome. Perhaps you could use the money you save, in not making this cake in future, and put it to good use in spelling and cooking lessons!
This cake is wonderful, flavorful and easy to make. Follow the recipe in future - then you can make informed comments.
By shellygord_11201619
BRIDGEPORT, CT
on December 13, 2008
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tHIS CAKE WAS GREAT YOU NEED TO MAKE THE FRUIT MIXTURE AHEAD THAT GIVES A GREAT FLAVOR.DONT SKIMP ON THE ALCOHOL USE GOOD QUALITY.
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