👨‍🍳 Instruktioner

1. 1

   Place mixed dried fruit in a bowl and cover with dark rum. Let soak for at least 24 hours, or up to a week, stirring occasionally.

2. 2

   Preheat oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.

   💡 Proffstips: Ensure lining goes up the sides of the tin
3. 3

   Cream together softened butter and dark brown sugar until light and fluffy.

4. 4

   Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in molasses.

5. 5

   In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and allspice.

6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

7. 7

   Drain the soaked fruit, reserving the rum. Fold the drained fruit and chopped almonds (if using) into the cake batter.

8. 8

   Pour the batter into the prepared cake tin and level the top.

9. 9

   Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a skewer inserted into the center comes out clean.

   💡 Proffstips: If the top browns too quickly, loosely cover with foil.
10. 10

    Once baked, remove from oven and immediately poke holes all over the cake with a skewer. Pour about 50-75ml of reserved rum (or more, to taste) over the hot cake.

    💡 Proffstips: This helps keep the cake moist and infuses it with rum flavor.
11. 11

    Let the cake cool in the tin for 15 minutes before inverting it onto a wire rack to cool completely. For extra flavor, you can brush with more rum as it cools.