- Serves: Makes one 20cm cake
- Cook Time:
- Prep Time: 25 minutes plus overnight soaking
- Effort: easy
- 115 g raisins
- 115 g pitted prunes
- 55 g sultanas
- 55 g currants
- 300 ml dark rum
- 225 ml port
- 115 g butter
- 115 g demerara sugar
- 3 eggs
- 140 g plain flour, sifted
- half tsp baking powder
- half tsp mixed spice
For the syrup:
- 55 g demerara sugar
For the rum butter:
- 225 g butter
- 450 g granulated sugar
- 125 ml dark rum
1. Put the raisings, prunes, sultanas and currants in a saucepan. Cover with the rum and port.
2. Bring to the boil, reduce the heat and simmer for 15 minutes. Remove from the heat and set aside to soak all night.
3. Preheat the oven to 150°C/gas 2.
4. Make the syrup by placing the sugar in a small saucepan. Add enough water to just cover the sugar. Gently heat through, stirring to dissolve the sugar. Bring to the boil and cook briskly until the syrup caramelises and turns golden brown. Set aside.
5. Transfer the soaked fruit and the alcohol to a food processor. Pulse the mixture a couple of times but be careful not to over-process it.
6. In a large mixing bowl cream together the butter and Demerara sugar until smooth. Add the eggs one by one, beating in between and adding a little flour if the mixture starts to split.
7. Fold in the flour, baking powder and mixed spice. Add the processed fruit mixture and the caramelised syrup or 'browning'.
8. Turn the mixture into a greased, lined 20cm cake tin and bake in the oven for 1 hour.
9. Check the cake after 45 minutes. If the cake is getting too brown, reduce the oven temperature to 140°C/gas 1. The cake is ready once a skewer inserted in the middle comes out clean. Remove from the oven and cool on a wire rack.
10. Meanwhile, make the rum butter. Cream together the butter with the sugar then gradually mix in the rum. Cover and chill until hard.
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