Sultana Rum cake

November 29th, 2013 Comments Off on Sultana Rum cake

A traditional Carribbean culinary custom cake.

Dried sultanas and black currants are soaked in Rum for several months,

sometimes a year prior to making this cake. It requires long period of Rum bath.

Brown sugar and long cooking time, makes its dark colour.

  • 2 eggs
  • 60 gr brown sugar
  • 120 gr flour
  • 90 gr butter (room temperature)
  • 3/4 cup Rum
  • 100 gr dried sultanas
  • 100 gr dried black currants
  • 1/2 t baking powder
  • Combine washed black currants and sultanas in a bowl. Soak them in Rum for about an hour until the Rum is absorbed.

    Cream butter.

    Mix flour and baking powder in a bowl.

    Beat eggs with brown sugar until foamy.

    Combine the egg mixture to the flour mixture.

    Add butter also, soaked black currants and sultanas.

    Pour into a greased 10×20 cm tin.

    Bake in 160° C pre-heated oven for about an hour until an inserted toothpick comes out clean.

    for glaze: (optional)

  • 3 T bitter orange jam
  • 1 t Rum
  • Combine bitter orange jam or citron jam with Rum and make a glaze.

    Brush the glaze over the top of the cake.

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