Photo by Lawrence Wang
Servings: 8
Prep time: 15 minutes
Total time: 2 hours, plus 48 hours marinating1 cup|170 grams chopped pitted prunes
1 cup|155 grams dark raisins
½ cup|75 grams dried figs, stemmed and rinsed
½ cup|85 grams golden raisins or sultanas
¼ cup|40 grams candied orange peel
½ cup|125 ml dark rum, plus 3 tablespoons, reserved
½ cup|125 ml port wine
8 tablespoons|114 grams unsalted butter, softened, plus more for greasing
1 cup|149 grams unbleached all-purpose flour, sifted, plus more for dusting
1 cup|164 grams packed dark-brown sugar
5 large eggs
1 ½ teaspoons baking powder
½ teaspoon allspice powder
½ teaspoon cinnamon powder
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
¼ teaspoon kosher salt
2 teaspoons unsulphured molasses
Prep time: 15 minutes
Total time: 2 hours, plus 48 hours marinating
Ingredients
1 cup|155 grams dark raisins
½ cup|75 grams dried figs, stemmed and rinsed
½ cup|85 grams golden raisins or sultanas
¼ cup|40 grams candied orange peel
½ cup|125 ml dark rum, plus 3 tablespoons, reserved
½ cup|125 ml port wine
8 tablespoons|114 grams unsalted butter, softened, plus more for greasing
1 cup|149 grams unbleached all-purpose flour, sifted, plus more for dusting
1 cup|164 grams packed dark-brown sugar
5 large eggs
1 ½ teaspoons baking powder
½ teaspoon allspice powder
½ teaspoon cinnamon powder
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
¼ teaspoon kosher salt
2 teaspoons unsulphured molasses
Directions
- Place the dried fruits, port, and ½ cup|125 ml of rum into a food processor. Pulse the mixture until the dried fruit is broken down into smaller chunks. Remove mixture from food processor to a lidded container, and let the fruits marinate for at least 48 hours.
- Heat the oven to 350°F. Grease a 9-inch round cake pan. Line the bottom with parchment paper and grease the paper and side of the pan. Dust the inside with flour, tapping out any excess.
- Using an electric hand mixer, whip the butter and brown sugar for 2 minutes, then add the eggs, one at a time, and mix at low speed until very well incorporated, about another 2 minutes. In a medium bowl, whisk the flour, baking powder, allspice, cinnamon, clove, nutmeg, and salt together, combining well. Add the flour mixture ½ cup at a time to the butter and sugar mixture, and beat at medium for another 2 minutes. Add the molasses and whip for another 30 seconds. Add the rum-soaked fruit to the mixer a little at a time, and mix to combine all the ingredients, about another 2 minutes. Pour the batter into the prepared cake pan.
- Fill a large roasting pan halfway with water and place on the center rack of the oven. Set the cake pan in the water and bake for 1 hour 30 minutes, or until the cake is set like a thick pudding.
- Allow the cake to cool for 30 minutes, then remove from pan and drizzle with the remaining rum.