Ingredients

• 1 pound raisins 
  
• 1/2 pound currants 
  
• 1/4 pound prunes
  
• 1 cup rum 
  
• 3 1/4 cups brown sugar 
  
• 1/2 pound butter
  
• 6 eggs, beaten
  
• 2 cups flour
  
• 1/2 teaspoon baking powder
  
• 1 teaspoon allspice
  
• 1 teaspoon cinnamon
  
• 1 teaspoon cloves
  
• 1 teaspoon nutmeg
  
• 1 pinch salt
  
• 1/4 pound mixed lemon and orange peel 
  
• 1/3 pound chopped nuts (optional)
  

Directions

• Wash and dry fruit. 
  
• Grind fruit in a food processor, soak with 3/4 cup of rum, and store covered in glass jar to steep for 3 weeks or longer. 
  
• Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with baking or wax paper.
  
• To make caramel sauce, heat 1 pound of sugar in a frying pan until melted; simmer until dark brown. Let cool. 
  
• In a stand mixer cream butter and 1/2 pound sugar; then add beaten eggs slowly. 
  
• Add soaked fruits and rum, stirring well, and enough caramel to make as dark as desired. 
  
• Add sifted flour with baking powder, salt, and mixed spices. 
  
• Fold in peel and chopped nuts. 
• Divide mixture evenly between the two baking pans.
  
• Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. 
  
• Bake for 1 hour 30 minutes.
  
• Sprinkle additional rum over cake immediately after baked. 
  
• These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen.

#dessert 

Recipe submitted by Peace Corps Guyana staff