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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 cup port wine |
1/4 cup white rum |
1 lb butter |
3/4 lb brown sugar |
8 large eggs, beaten |
2 tbsp vanilla |
3 tbsp browning |
1 tbsp lime juice |
1 1/4lb flour |
2 tbsp baking powder |
1 tbsp ground nutmeg |
1/4 tsp ground allspice (optional) |
1/4 tsp cinnamon |
1 tbsp lime zest |
fruit |
1 1/4 lbs raisins |
1/2 lb currants |
1/2 lb pitted prunes |
1/4 mixed fruits |
1/2 cup white rum |
3 cups port wine |
Directions:
1. For fruit:
2. In a large saucepan over low heat, combine all ingredients. Steam for 10 minutes to soften the fruit. Cool. In a food processor, blend coarsely. Put into sterilized jars (see note on p.16). Store in a cool place until ready to use.
3. For cake:
4. Preheat oven to 325F. Combine port and rum and set aside. In a medium bowl, using a mixer, cream butter and sugar until fluffy. Add in eggs, one at a time, mixing well after each addition. Mix in vanilla, browning, and lime juice, and set aside. In a separate bowl, combine flour, baking powder, nutmeg, allspice, cinnamon, and lime zest. Mix half the flour mixture into the butter mixture, then add all the fruits, followed by the remaining flour mixture.
5. Grease and line bottom of two 9 pans with wax paper. Pour batter into tins and bake for 45 minutes to 1 hour. Cool pans on a cake rack. Remove cakes. Pour port and rum mixture over each cake. Wrap cakes in plastic, then with foil. Keep stored in a cool place.
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