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Ingredients
1 pound. butter
4 cups flour (sifted 4 times)
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dark sugar
3 tablespoons browning
1 1/2 cup white sugar
1/2 cup Jamaican white rum
2 cups port wine
8 eggs
1 tablespoon vanilla
1/2 teaspoon grated nutmeg
1/2 cup cherry diced
1/4 teaspoon ground cloves
1 teaspoon rose water
1/2 cup raisins
1 teaspoon. almond essence
2 ounces dried papaya (chopped)
1/2 cup chopped dates
Directions
- Place chopped fruits, raisins, cherries, dates in a saucepan and cover with
port wine.
- Heat over stove until raisins are slightly puffed. Allow to cool and stand in a refrigerator for at least one day.
- Drain wine from fruits. Combine with rum to make 1/2 cup. Preheat oven to 350 degrees. Cream the butter and both sugars add eggs, nutmeg, vanilla and cloves.
- Mix together with flour, salt, baking powder and baking soda. Add browning, then rum and wine.
- Add in prepared fruits, almond essence, rose water. Line bottom of baking pans with wax paper.
- Use butter to grease paper and inside of pan. Then lightly dust with flour. Place cake mixture into prepared baking pans.
- Bake at 325 to 350 degrees until a pick inserted comes out clean. Let cool in pan for about 10 minutes, then cool on wire rack.
to Friend
Baking time: 1 1/4 hrs
Serves: 8
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