👨‍🍳 作り方

1. 1

   Combine all dried fruits, nuts, and citrus peel in a large bowl. Pour in the dark Bajan rum and port wine, ensuring all the fruit is submerged. Cover and let steep in a cool place for at least 3 weeks, stirring occasionally.

2. 2

   When ready to bake, preheat oven to 300°F (149°C). Sift together the flour, baking powder, mixed spice, and salt; set aside.

3. 3

   In a separate large bowl, cream the softened butter and dark brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

4. 4

   Add the steeped fruit mixture to the butter and egg mixture. Stir in the browning until the batter is a deep, dark brown color.

5. 5

   Gradually add the sifted dry ingredients to the wet ingredients, mixing with a wooden spoon until just combined. Do not overmix.

6. 6

   Butter and line two 9-inch loaf pans with parchment paper. Spoon the batter into the prepared pans, filling them about three-quarters full.

7. 7

   Place a small pan filled with water on the bottom rack of the oven to help keep the cake moist. Bake for 2 to 2.5 hours, or until a cake tester inserted into the center comes out clean.

8. 8

   Once baked, remove the cakes from the oven. While still warm, prick them all over with a skewer and slowly pour additional rum over them to moisten. Let the cakes cool in the pans for a few days to absorb the liquid before serving.