Ingredients
2 cups prunes, pitted and chopped
2 cups raisins
2 cups currants
1/2 cup almonds
1 bottle cherry brandy, divided
1 bottle rum, divided
2 tablespoons Angostura bitters
4 cups of brown sugar, divided
1/4 cups unsalted butter
1/2 cup hot water
4 cups unbleached flour
4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 cups brown sugar
2 cups unsalted butter
10 large eggs
2 teaspoon grated lime peel
2 teaspoon vanilla extract
Directions
1-7 Days Before Bake Day:
Combine the prunes, raisins, currants, almonds, bitters, and enough cherry brandy and rum to completely soak the fruit-almond mix. Seal in an airtight container and refrigerate.
On Bake Day:
Pour the fruit-almond and liquor combo in a puree into a chunky paste.
Melt 1/2 cup of butter in a heated stock pot. Add the brown sugar and saute until the sugar turns a very deep burned tone of brown or basically black. Gradually add hot water, and continually stir the mixture. When all of the water has been added and the sugar is completely dissolved, remove the mixture from the heat and allow to cool.
Preheat oven to 250 degrees F. Line 3-8" cake pans with two layers of parchment paper.
In a large bowl sift together the flour, baking powder, and sweet spices.
In a separate bowl, cream together 2 cups of butter and 2 cups of sugar until light and fluffy. Beat in the eggs, one at a time, after each one if fully incorporated. Then add lime zest and vanilla.
Gradually add the dry ingredients 1/2 up at a time to the wet ingredients.
Mix in the pureed fruit-almond mix. Then add the cooled burned brown sugar.
Fill the lined baking pan 3/4 full with batter. Bake in preheated oven at 250 degrees F for 1 hour. Reduce the heat to 200 degrees F for remaining 1-1/2 hour of cooking.
Prick each of the three hot cakes and soak with a mixture of the remaining rum and cherry. Allow to soak for 12 hours or more.
This will not be your typical spongy cake. This cake is closer to a texture of bread pudding!
Combine the prunes, raisins, currants, almonds, bitters, and enough cherry brandy and rum to completely soak the fruit-almond mix. Seal in an airtight container and refrigerate.
On Bake Day:
Pour the fruit-almond and liquor combo in a puree into a chunky paste.
Melt 1/2 cup of butter in a heated stock pot. Add the brown sugar and saute until the sugar turns a very deep burned tone of brown or basically black. Gradually add hot water, and continually stir the mixture. When all of the water has been added and the sugar is completely dissolved, remove the mixture from the heat and allow to cool.
Preheat oven to 250 degrees F. Line 3-8" cake pans with two layers of parchment paper.
In a large bowl sift together the flour, baking powder, and sweet spices.
In a separate bowl, cream together 2 cups of butter and 2 cups of sugar until light and fluffy. Beat in the eggs, one at a time, after each one if fully incorporated. Then add lime zest and vanilla.
Gradually add the dry ingredients 1/2 up at a time to the wet ingredients.
Mix in the pureed fruit-almond mix. Then add the cooled burned brown sugar.
Fill the lined baking pan 3/4 full with batter. Bake in preheated oven at 250 degrees F for 1 hour. Reduce the heat to 200 degrees F for remaining 1-1/2 hour of cooking.
Prick each of the three hot cakes and soak with a mixture of the remaining rum and cherry. Allow to soak for 12 hours or more.
This will not be your typical spongy cake. This cake is closer to a texture of bread pudding!
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