Jamaican Rum Cake

Try this delicious cake recipe:

To make the rum and fruit mixture, place the lemonade, orangeade, raisins and candied cherries in a sealable shallow container and pour rum over them so that the fruit is covered to the thickness of a finger.

Close and keep in the refrigerator. Check from time to time to see if the fruit has absorbed the rum. If so, pour it again so that the fruit is always covered with a layer as thick as a finger. Repeat this procedure for at least a month. John Keise keeps a container of rum fruits in his refrigerator throughout the year, which he repeatedly refills with fruit and rum.

Preheat the kitchen stove to 180 °C. To make the dough at the beginning, melt the butter in the microwave or on the kitchen stove. Pour the melted butter into a large bowl, add the brown sugar and mix briefly with a hand mixer. Separate the egg whites from the yolks. Whip the egg whites to snow, then add the egg yolks to the sugar-egg mixture form and stir through. Mix baking powder and whole wheat flour and stir into the batter, then incorporate the egg whites. Add salt, cinnamon, vanilla sugar and nutmeg (freshly grated). Then take two cups full of the preserved rum fruits and add them to the dough. Finally, fold in the almond kernels.

If the dough is too wet because there was too much liquid in the fruit mixture, simply add one or two spoonfuls of flour.

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