Rum Fruit Cake

Name: Rum Fruit Cake
Ingredients: 1 cup dark rum; 1 cup raisins; 1/2 cup desiccated coconut; 2 teaspoons fresh ginger, grated; 1 cup canned peaches, coarsely chopped; 1/2 cup honey; 1/2 cup pineapple chunk; 1/2 cup evaporated milk; 3 cups all-purpose flour; 1 cup sugar; 1/2 cup Dutch-processed cocoa powder; 1 teaspoon allspice; 1 teaspoon baking powder; 1 teaspoon baking soda

14 ingredients

4 steps

Ingredients

1 cup dark rum
1 cup raisins
1/2 cup desiccated coconut
2 teaspoons fresh ginger, grated
1 cup canned peaches, coarsely chopped
1/2 cup honey
1/2 cup pineapple chunk
1/2 cup evaporated milk
3 cups all-purpose flour
1 cup sugar
1/2 cup Dutch-processed cocoa powder
1 teaspoon allspice
1 teaspoon baking powder
1 teaspoon baking soda

Directions

1

Preheat the oven to 375°F Grease either a funnel pan or a bundt pan with margarine or butter.
2

In a large bowl mix all dry ingredients together (including spices).
3

In a smaller bowl, mix all wet ingredients together, and slowly mix it into the dry ingredients until well blended. Incorporate the fruit.
4

Carefully place the batter evenly throughout the pan, and bake for 30-45 minutes. Let cool, and drizzle with your favourite frosting or glaze.