Caribbean rum cake

Name: Caribbean rum cake
Ingredients: 225 g/8 oz/1 cup soft light brown sugar; 4 eggs, beaten; 225 g/8 oz/2 cups plain (all-purpose) flour; 10 ml/2 tsp mixed (apple pie) spice; 75 g/3 oz/1 cup desiccated (dry unsweetened shredded) coconut; 50 g/2 oz/⅓ cup ready-to-eat dried papaya, chopped; 50 g/2 oz/⅓ cup ready-to-eat dried pineapple, chopped; 50 g/2 oz/scant ⅓ cup sultanas (golden raisins); 50 g/2 oz/scant ⅓ cup sultanas (golden raisins); 175 g/6 oz/1 cup ready-to-eat dried pineapple, chopped; 175 g/6 oz/1 cup ready-to-eat dried papaya, chopped; 175 g/6 oz/1 cup ready-to-eat dried mango, chopped; 60 ml/4 tbsp rum; 225 g/8 oz/1 cup butter, softened, plus extra for greasing

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This marvellously moist fruit cake is filled with tropical fruits – pineapple, papaya and mango – that have been soaked in rum. It is sweet and spicy with a fruity, coconut topping. Start preparations the day before for the best results. Keep this for five days in an airtight container.

Ingredients

50 g/2 oz/scant ⅓ cup sultanas (golden raisins)
175</

Cake
Vegetarian

Method

Combine the sultanas with the dried pineapple, papaya and mango in a bowl. Spoon the rum over, then cover and leave for a few hours, or preferably overnight.
Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 20cm/8in round cake tin (pan) with ba