Packed with fruit and rich with rum and sherry, Rich Rum Fruit Cake more than justifies the time and expense involved in its preparation. Marinate the fruit for
3 days before making the cake for a really extra-rich flavour.
8 oz. raisins
8 oz. cups currants
8 oz. dates, stoned and chopped
3 oz. glace cherries
1 ½ oz. dark rum
5 fl. oz. dry sherry
8 oz. plus
1 tablespoon butter
12 oz. flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 teaspoon mixed spice or ground allspice
2 teaspoon ground cinnamon
½ teaspoon grated nutmeg
8 oz. sugar
Place the raisins, currants, dates and cherries in a large mixing bowl and pour over the rum and sherry. Cover the bowl and set aside for at least 24 hours, stirring occasionally.
Preheat the oven to cool 300°F (Gas Mark 2, 150CC).
Using the tablespoon of butter, grease an 8-inch cake tin. Set aside.
Sift the flour, soda, baking powder, mixed spice or allspice, cinnamon and nutmeg into a medium-sized mixing bowl. Set aside.
In a large mixing bowl, cream the remaining butter with a wooden spoon until it is light and fluffy. Add the sugar and beat it into the butter until the mix-ture is creamy and smooth.
Beat in the eggs, one at a time, making sure each one is absorbed before adding the next. With a large metal spoon, fold in half the flour mixture. Stir in the fruit mixture. Fold in the remaining flour mix-ture until all the ingredients are thorough-ly combined.
Ideally, Rich Rum Fruit Cake should be kept for j weeks before eating.
Spoon the mixture into the cake tin. Place the tin in the oven and bake the cake for 2 to 2 hours or until a skewer inserted into the centre comes out clean.
Remove the tin from the oven and allow to cool for 15 minutes. Transfer the cake to a wire rack to cool completely.
Wrap the cake in aluminium foil and store it for 3 weeks before serving.