Rum Fruit Cake Recipe Caribbean
Rum Fruit Cake Recipe Caribbean. Add the baking powder, mixed. You can of course also add a variety of dried fruit.
1 1/2 teaspoon mixed spice. The fruits should be steeped as long ahead as possible, up to a year before baking, for a really genuine rum cake. Allow to cool and puree dried fruit in a blender.
What Fruit Is Inside This Rum Cake?
Soak the fruits in 1 cup/250ml of warm water. Preheat oven to 350 degrees f (175 degrees c). In a large glass jar with a fitting cover, combine the raisins, prunes, currants, and 1 teaspoon grated nutmeg to soak the fruits.
1 1/2 Teaspoon Mixed Spice.
Scrape batter into a greased and lined baking tin. More port or rum for soaking the finished cake;. Allow to cool and puree dried fruit in a blender.
The Fruits Should Be Steeped As Long Ahead As Possible, Up To A Year Before Baking, For A Really Genuine Rum Cake.
To a small bowl, add eggs, lime zest, lime juice and beat well. For the fruit, wilma chose a mixture of cherries, raisins and sultanas. Add the dried fruits to a food storage container, and cover them with the port wine and rum.
Todd Uses More Flour In His Recipe So It's More Like A Dense Cake.
In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition to make sure egg is incorporated. 2 eggs (beaten) ½ cup of coconut milk, cow's milk, or water.
Add The Baking Powder, Mixed.
The amount needed will certainly differ for both, depending on the type of fruit and its. The base of this rum cake recipe is a basic batter made with flour, cornstarch and baking powder for your dry ingredients and both butter, oil and heavy cream (or milk) for your. Stir to combine and set.