- 1 cup of mixed fruits, chopped (cherries, pineapple, apricots)
- 1 cup dried currants
- 1 and 1/2 cups dark raisins
- 1 and 1/2 cups golden raisins
- 2 tsp each of orange and lemon peel, grated
- 3/4 tsp baking soda
- 110 grams all purpose flour
- 226 grams plus 2 tablespoons butter, unsalted
- 340 grams brown sugar
- 5 eggs
- 40 grams self-rising flour
- 125 ml water
- 125 ml plus 6 tablespoons of dark rum
- 1/2 tsp Salt
- Add the first listed 6 ingredients in a large pan.
- Then pour in 1/2 cup of rum and let it simmer on a medium flame. Stir it continously, then remove it from the stove.
- Next, add in the grated orange and lemon peels, syrup, and baking soda. Keep it aside for 1 hour so that the the fruits completely absorb the liquid.
- Preheat the oven to 162 degree celsius.
- Grease a 10-inch-diameter springform pan with butter, next line bottom and sides of the pan with parchmen. Take a bowl and sift both the flours and salt together.
- In a separate large bowl, beat the butter and sugar together. Then add in the eggs one at a time and beat again.
- Then add in the flour mixture and beat until it is blended. Now stir in the fruit mixture. Then transfer this batter into the prepared pan and cover it with a foil.
- Bake this cake 2 hours. Then reduce the temperature to 135 degrees and bake until the tester inserted into the center comes out clean but slightly moist. (This could take about 30 minutes longer.)
- Once cooked, transfer it to a rack and remove the foil. Pierce the top of the cake with a skewer, then drizzle 6 tablespoons of rum gradually on top of the cake.
- Once it is completely cooled, cut around the pan sides to loosen it.
- Serve it warm.