Ease of preparation rating: Complex
Yield: 8 servings
Ingredients
1 cup (240ml) raisins
¾ cup (180ml) pitted prunes, chopped
¼ cup (60ml) candied orange peel
½ cup (120ml) dark rum
½ cup (120ml) butter
¾ cup (180ml) brown sugar
¾ cup (180ml) sugar
3 eggs, beaten
½ teaspoon (3ml) nutmeg
1 teaspoon (5ml) ground cinnamon
2 teaspoons (10ml) vanilla
½ cup (120ml) chopped walnuts
½ cup (120ml) chopped hazelnuts
1 cup (240ml) milk
½ cup (120ml) molasses
2 teaspoons (10ml) baking soda
2 cups (480ml) flour
Method
Preheat oven to 275oF (135oC).
In a bowl, cover fruit and nuts with rum, and let rest overnight.
In a stand mixer, beat butter with sugar. Add eggs, vanilla, molasses, and spices. Blend until smooth.
In a small pan, dissolve the brown sugar until golden caramel has formed.
Remove from heat.
When slightly cool, add to the butter mix, and blend together.
Add macerated fruits and nuts in the warm mixture.
In a small pot, heat the milk to over medium-low heat for 3-4 minutes.
Add baking soda to warm milk until dissolved.
Add milk to cake batter and mix.
While stirring, slowly incorporate flour.
Place cake batter in a buttered and floured 8-inch round cake mold.
Place cake in the oven and cook for 90 minutes.
Remove from oven and let cool at room temperature for 2 hours.
Cut into 8 slices and serve.