Caribbean Rum Cake Recipe
This decadent and boozy cake – traditionally served during the festive season – is 'fed' with spiced rum. Add as much or little as you like, depending on how much of a kick you want it to have
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Ingredients
- 50g dried prunes
- 65g sultanas
- 25g glacé cherries
- 50g raisins
- 35g mixed peel
- 2 sticks cinnamon
- 150ml spiced rum
- 225g unsalted butter plus extra for the tin
- 225g dark brown muscovado sugar
- 5 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 lemon zested
- 1 orange zested
- 150g plain flour
- 25g ground almonds
- 1 tsp baking powder
- 45ml molasses syrup or sugar
- 45ml spiced rum
- 100ml spiced rum
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