Jamaican Rum Cake

Step by stepInstructions

1. Soak the dried fruit in the rum in a sealed jar for at least 24 hours, ideally 3 to 4 days, shaking occasionally.
2. Heat the oven to 325°F (165°C) and line a 9-inch (23 cm) loaf pan with parchment paper.
3. Cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
4. Fold in the flour, baking powder, salt, nutmeg, allspice and lime zest, then fold in the rum-soaked fruit along with any remaining rum.
5. Scrape the batter into the pan and bake for 60 to 75 minutes, until a skewer comes out with only moist crumbs clinging.
6. Let the cake cool in the pan for 15 minutes, then brush the top generously with extra rum; repeat once or twice as it cools.
7. Wrap well and rest for a day or two — the cake only improves.