Babados Dark Cake
29 ingredients
18 steps
Ingredients
- 1 pound raisins, seedless seedless dark
- 1 pound raisins, seedless seedless, golden
- 1 pound currants
- 1/2 pound candied cherries
- 1/2 pound mixed candied peel
- 1/2 pound prunes pitted
- 1/2 pound dates
- 1 pound almonds skin removed
- 1/2 teaspoon salt
- 1/2 pint rum dark Barbadian
- 1 bottle stout beer eg. Guiness
- 1 cup port wine
- 1 pound butter sweet
- 1/4 pound butter irish style
- 1/2 pound sugar
- 12 large eggs seperated
- 1 pound cake flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon ground
- 1 1/2 teaspoons allspice ground
- 1/4 teaspoon nutmeg fresh ground
- 1/4 teaspoon cloves ground
- 1/4 teaspoon mace ground
- 1/2 pint molasses
- 1 lime limes fresh, juice of
- 1 tablespoon lime zest grated
- 1 teaspoon almond extract
- 1 teaspoon essence
Directions
-
1Wash raisins and currents, add cherries, mixed peel, prunes, dates and almonds.
-
2Mix together and grind in a food processor.
-
3Place in a clay crock and soak in rum, stout and wine for a mininum of one week.
-
4(May soak as long as a year.
-
5Add more rum and stir occasionally if you do).
-
6Cream the sugars and butter until light and fluffy, beat in egg yolks from the separated eggs, and add essences.
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7In a separate container sift together the flour, baking powder, spices and salt.
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8Place the steeped fruit mixture into a large mixing bowl, stir in molasses.
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9Add butter mixture to fruit mixture and then add dry ingredient gradually to the wet mixture, stirring well after each addition.
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10Fold in beaten egg whites and lime juice.
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11Spoon the mixture into cake pans which have been lined well with greaseproof paper.
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12Place a pan of boiling water on the bottom shelf of a 325 degree, and place pans with cake on top shelf.
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13Bake for approximately 2 hours or until tester comes out clean.
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14Cool in pan before removing.
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15When completely cool, place in an airtight plastic container.
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16This cake will last for as much as a year without refrigeration.
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17Pour rum or wine over cake from time to time to keep it moist.
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18If you prefer to refrigerate, may slice and warm before serving.
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