Posted by Barb Wong on 10/18/05; 2:39:43 PM
From the Recipes dept.
Just as fall and harvest celebrations are winding down, it's time to start thinking about holiday baking. For the last couple of years I've been meaning to post my recipe for Caribbean rum cake, a lovely substitute to British style fruit cake.
Instead of fluorescent green and red cherries and other petrified fruit, this cake is made with dried fruit that's soaked in port and rum, then ground up and baked into a dense moist cake. Of course it's soaked in rum and port and aged before enjoying.
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