This recipe appeared in the food section of yesterday's Ottawa Citizen.
CARIBBEAN RUM CAKE (Hic!)
This delicious cake recipe, provided by Eric Patenaude of Todric’s Catering, isn’t difficult to make, but it does require time to age. Start at least a week before you plan to serve it.
Makes 16 - 24 servings
115 g mixed orange peel
115 g sultanas
115 g pitted prunes
115 g currants
1 cup (250 mL) dry white wine
1 cup (250 mL) dark rum
1 2/3 cups (400 mL) butter
1 cup (250 mL) packed dark brown sugar
10 large eggs beaten
1 1/3 cups (325 mL) all purpose flour
1 1/2 cups (375 mL) cake pastry flour
1 tbsp (15 mL) ground all-spice
1 tbsp (15 mL) vanilla extract
2/3 cup (150 mL) dark rum
1. Place peel and all dried fruits in a bowl and add enough and wine in equal quantities to cover. Cover and leave to soak 1 to 2 weeks before making the cake.
2. Preheat the oven to 350 degrees F (180 degrees C). Grease sides of 10 inch (25 cm) spring-form pan. Line bottom with parchment paper.
3. Place the fruit and soaking liquid into a food processor and puree until it forms a smooth paste. Set aside.
4. Cream butter with sugar until light and fluffy; beat in eggs one at a time, allowing each egg to combine with the batter before adding another one.
5. Stir in fruit puree. Sieve the flours together with all-spice; fold into mixture.
6. Pour mixture into prepared pan. Bake 1 hour or until skewer or paring knife is inserted in centre and comes out clean. Leave cake to cool on a rack.
7. Make little holes in the top using a skewer and pour rum over the top of the cake, to taste. Leave cake for two days, before turning cake out of the pan. Store in an airtight container at room temperature.
CARIBBEAN RUM CAKE (Hic!)
This delicious cake recipe, provided by Eric Patenaude of Todric’s Catering, isn’t difficult to make, but it does require time to age. Start at least a week before you plan to serve it.
Makes 16 - 24 servings
115 g mixed orange peel
115 g sultanas
115 g pitted prunes
115 g currants
1 cup (250 mL) dry white wine
1 cup (250 mL) dark rum
1 2/3 cups (400 mL) butter
1 cup (250 mL) packed dark brown sugar
10 large eggs beaten
1 1/3 cups (325 mL) all purpose flour
1 1/2 cups (375 mL) cake pastry flour
1 tbsp (15 mL) ground all-spice
1 tbsp (15 mL) vanilla extract
2/3 cup (150 mL) dark rum
1. Place peel and all dried fruits in a bowl and add enough and wine in equal quantities to cover. Cover and leave to soak 1 to 2 weeks before making the cake.
2. Preheat the oven to 350 degrees F (180 degrees C). Grease sides of 10 inch (25 cm) spring-form pan. Line bottom with parchment paper.
3. Place the fruit and soaking liquid into a food processor and puree until it forms a smooth paste. Set aside.
4. Cream butter with sugar until light and fluffy; beat in eggs one at a time, allowing each egg to combine with the batter before adding another one.
5. Stir in fruit puree. Sieve the flours together with all-spice; fold into mixture.
6. Pour mixture into prepared pan. Bake 1 hour or until skewer or paring knife is inserted in centre and comes out clean. Leave cake to cool on a rack.
7. Make little holes in the top using a skewer and pour rum over the top of the cake, to taste. Leave cake for two days, before turning cake out of the pan. Store in an airtight container at room temperature.
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