Serves: 12 servings | Prep time: 30 minutes| Bake + standing: 2 hr
Ingredients
- 2 cups mixed dried fruits (raisins, currants, prunes, cherries)
- 1 cup dark rum
- 1 cup unsalted butter, softened
- 2 cups British Class brown sugar, packed
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon British Class baking powder
- 1 teaspoon Cool Runnings ground cinnamon
- 1/2 teaspoon Cool Runnings ground nutmeg
- 1/2 teaspoon Cool Runnings allspice
- 1/2 cup breadcrumbs
- 1 cup Cool Runnings browning sauce (or burnt sugar)
- 1 cup molasses
- 1 cup stout beer
Directions
1. Preheat your oven to 300°F (150°C). Grease and line a cake pan with parchment paper. In a bowl, soak the mixed dried fruits in dark rum. Cover and let it marinate for at least 24 hours.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
3. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and allspice. Gradually add the dry ingredients to the wet ingredients, mixing well. Add breadcrumbs and mix again.
5.Stir in the browning sauce, molasses, and stout beer until the batter is smooth.
6. Gently fold in the soaked dried fruits (including any remaining rum) until evenly distributed in the batter.
7. Pour the batter into the prepared cake pan and smooth the top. Bake for 2 to 2.5 hours or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.