Bajan Black Cake / Rum Cake
An extremely tasty version of traditional fruit cakes from other countries and depending on how much rum you add and for how long? well, you know?
5 lbs mixed dried fruits (raisins, prunes, cherries, etc.), 1 lb chopped nuts, 1 lb mixed citrus peel, 1 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, 1lb margarine, 1 tsp. salt, 1 cup port wine, 1 tbsp. vanilla essence, 1 tbsp of almond essence, 1 cup water, 1/2 lb pineapple jam, browning
Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and 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 colour. Add the flour and baking powder last.
Place mixture into greased baking pans lined with 2 sheets of wax paper. Fill the pans, bake in 300 degree oven for 2 to 3 hours. Test with skewer before removing from oven. As soon as cakes are removed from oven, prick all over with skewer ad 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.