How to make it

  • Combine fruit and rum in large bowl; mix well; cover tightly with plastic wrap. Store mixture in cool, dark place overnight or for up to a week, stirring daily.
  • Preheat oven to 150C. Line deep 22cm round cake tin with three thicknesses of baking paper 5 cm above sides.
  • Beat egg and sugar in small bowl with electic mixer until just combined. Add eggs, one at a time, beating only until combined between additions.
  • Add butter mixture to fruit mixture and mix weel, Mix in sifted dry ingredients; spread mixture evenly in pan.
  • Bake for approx 3 1/2 hours.
  • When done, brush cake with extra rum; cover hot cake tightly with foil and cool overnight.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes