I asked a pal recently for some recipes for authentic Islands type rum cakes and here are the two recipes she uses.
The first is from an article in Canadian Living where folks sent in recipes from their original heritage. Cajun Black Cake, Canadian Living, Dec.1999
CAKE RECIPE HELP
INGREDIENTS
1 cup raisins
1 cup quartered pitted prunes
1/2 cup currants
1/2 cup diced mixed candied fruit
1/2 cup halved candied cherries
2/3 cup dark rum
2/3 cup cherry brandy
1/2 cup stout (or add more of the above)
1 cup butter, softened
1 cup dark brown sugar, packed
5 large eggs
1 tsp. vanilla
1 tsp. almond extract
1 3/4 cup unbleached all purpose flour; spoon into measuring cup and level to rim
1/2 cup ground almonds
1/2 tsp. each ground allspice,cloves, cinnamon
1/4 tsp. nutmeg
1/4 cup browning
1 1/2 tsp. grated lime rind
INSTRUCTIONS
1. One month ahead, combine raisins, prunes, currants, mixed fruit, and cherries. Pour in 1/2 cup each rum,cherry brandy and stout. Cover and let soak at room temp.stirring occasionally for 1 month. In food processor, puree soaked fruit until coarse paste.
NOTE: If not enough time to soak fruit, bring mixture to boil and reduce heat to medium-low and simmer for 30 minutes. Let cook before pureeing.
2. In bowl, beat butter and sugar until fluffy, beat in eggs one at a time. Beat in vanilla and almond extract. Stir in flour, ground almonds, allspice, cloves, cinnamon and nutmeg. Mix in fruit, browning and lime rind. Line bottom and sides of loaf pan with parchment; grease paper. Spoon in batter. Place pan in a larger pan, pour in enough hot water to come halfway up sides of loaf pan. Bake in center of 350 degrees F oven for 2 hours or until cake tester clean.
With skewer poke holes over top of cake. Mix together remaining rum and cherry brandy; pour over hot loaf. Let cool.
STORAGE
Wrap in plastic. Store in cool place up to 2 months – occasionally brush with more rum and brandy.
