Ingredients
Method
- In a large bowl, combine the mixed dried fruits, red wine, and white rum. Stir well to ensure all the fruits are coated. Cover the bowl with plastic wrap and let it soak for at least 24 hours, or up to several weeks for a richer flavor.
- Preheat your oven to 325°F (165°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
- In a separate mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, grated lime zest, and grated ginger.
- In another bowl, whisk together the all-purpose flour, cinnamon, nutmeg, allspice, salt, and baking powder. Gradually add this dry mixture to the creamed butter and sugar, mixing well until combined.
- Now, it's time to fold in the soaked dried fruits and any remaining liquid from the bowl. Make sure to evenly distribute the fruits throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 1.5 to 2 hours or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- To enhance the flavor, you can choose to soak the cooled cake with additional red wine and white rum. Prick the surface of the cake with a fork and gently pour the wine and rum mixture over it. Allow the cake to absorb the liquid for a few hours, or overnight if you prefer a stronger taste.
- Finally, you can decorate the cake with royal icing.
Nutrition
Notes
Ensure not to add too much rum to cause intoxication.
