Someone requested a Rum Cake recipe. This one was given
to me by my grandmother and is traditionally used at christmas
and for weddings. I hope you enjoy it!
In a large bowl, cream butter and sugar together until
pale yellow. Add 2 eggs at a time, mixing well after each
addition. Add vanilla and burnt sugar. In a medium bowl,
sift together all dry ingredients. Add slowly to the large
bowl, mixing well. The batter will be very heavy. Add
about 2 cups of the fruit mixture (more or less according
to taste). Mix well. Pour into well greased and floured
cake tins. Bake at 350 degrees for about an 1 hour or
until a knife inserted in the middle comes out clean.
Once the cake is cooled (do not remove it from the tin),
pour approximately 1/4 cup of rum over it. Cover tightly
with aluminum foil. Check the cake every 2 to 3 days.
If it becomes "dry" add some more rum. Continue
in this manner for 1 month. (You might not have to add
any rum to it after 2 weeks, but keep checking it.)
Fruit Mixture: Chop fruit in blender or food processor.
Put into a jar which can be tightly sealed. Cover the
contents with rum and seal the jar.
Keep in a cool, dark place. This should be done at least
1 month in advance of the cake. If you don't use all of
the fruit mixture, don't worry...it will keep for years!
It's also a great topping for vanilla ice cream
