Currant And Cherry Cake

Name: Currant And Cherry Cake
Ingredients: 2 lbs currants; 8 oz glace cherries, halved; 1/2 cup plus 2 tbsp dark rum; 1 cup (2 sticks) butter, coarsely chopped; 1 cup firmly packed brown sugar; 5 None eggs; 2 1/2 cups flour; 1/2 tsp salt; 1 tsp mixed spice, such as pumpkin pie spice

9 ingredients

4 steps

Ingredients

2 lbs currants
8 oz glace cherries, halved
1/2 cup plus 2 tbsp dark rum
1 cup (2 sticks) butter, coarsely chopped
1 cup firmly packed brown sugar
5 None eggs
2 1/2 cups flour
1/2 tsp salt
1 tsp mixed spice, such as pumpkin pie spice

Directions

1

Combine currants, cherries and 1/2 cup of the rum in a large bowl; mix well. Cover; let stand overnight.
2

Preheat the oven to 300°F. Line a deep 9-inch round cake pan with 3 layers of parchment paper, extending paper 2 inches above sides of pan.
3

Beat butter and sugar in a large bowl with an electric mixture until combined. Add eggs, one at a time, beating well after each addition. Add to fruit mixture, mixing well. Stir in sifted dry ingredients, mixing well. Spread mixture evenly in prepared pan.
4

Bake for 2 hours 45 mins, or until a skewer comes out clean. Brush hot cake with remaining 2 tbsp rum. Cover with foil. Wrap in a clean towel. Cool in pan overnight.