Jamaican Rum Cake

[Guest guest]

Jamaican Rum Cake

 

2 cups coarsely chopped mixed dried fruit (raisins, apricots, cherries, figs

or dates)

1 cup dark rum

1/2 cup dark beer

2 sticks, 1 cup margarine

3/4 cup packed light or dark brown sugar

2 large eggs, at room temperature

1 tsp. vanilla extract

1/2 tsp. grated nutmeg

1/2 tsp. ground allspice

3 tbsps. molasses

1 tsp. baking powder

1 1/4 cups all-purpose unbleached flour

 

Place dried fruit into medium bowl and pour over rum and dark beer. Cover and

refrigerate 3 to 4 hours.

Preheat oven to 350 degrees. Lightly grease a deep 9-inch round cake pan.

Transfer dried fruit mixture with liquid to food processor or blender and

process until a smooth pulp is formed, about 10 seconds. Set aside.

In large bowl, beat together margarine and sugar with an electric mixer until

well blended. Beat in eggs, vanilla, nutmeg, all-spice, molasses and baking

powder. Stir in flour, then pureed fruit until blended.

Pour batter into prepared pan. Bake until toothpick inserted into center comes

out clean, 50 to 60 minutes. Remove to wire rack and let cool to room

temperature before serving. Yields 12 servings.