Spiced Rum Cake Recipe

Ingredients

8oz...225g dried prunes (ready to eat)
4oz...115g plain chocolate
8oz...225g soft margarine, or butter
8oz...225g dark brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp mixed spice
4 eggs, lightly beaten
10oz...275g plain flour
2oz...50g ground, or very finely chopped, almonds
8oz...225g dried sultanas
8oz...225g dried raisins
3oz...85g dried cranberries8oz...225g chopped mixed nuts
2 tbs dark rum
2tbs brown sugar, for topping

9 in/23cm round cake tin, greased and lined. (Springform is ideal)

Put the prunes with just enough water to cover, in a pan and bring to the boil. Simmer gently for 5-10 minutes, until the water is absorbed and the prunes are nice and plump. While the prunes cool, melt the chocolate in a bowl over hot water. Drain the prunes and puree in a blender, before removing the chocolate from the heat and stirring in the prune puree.

Place the butter, sugar and spices in a large mixing bowl and cream together until light and fluffy. Gently beat in the chocolate prune mixture before adding the beaten eggs a little at a time, alternating with a little of the flour. Stir well before adding the rest of the flour, the ground almonds, and all the dried fruit and nuts. Finally, add the rum. The mix should form a soft dropping consistency. If too stiff, add a little more rum, or water.

Spoon into the prepared cake tin, roughly level the top and sprinkle with brown sugar.

The cake will take about 2 hours to bake, but test after 1 3/4 hours with a stick or skewer. If it comes out clean from the centre of the cake, remove from the oven and cool on a wire rack for 10-15 minutes before turning out and carefully removing the paper. Try to let the cake cool completely before cutting and enjoying the results of your spiced rum cake recipe!