by Dorothy MJ Ferreria
total time 1 hr, 25 mins prep 10 mins cook 1 hr, 15 mins
yield 8 -10
3/4 cup Sifted all purpose flour
1/2 tsp Sifted baking powder
1/4 tsp Fine salt
1/2 tsp Cinnamon powder
1/8 tsp Ground cloves/all spice
1 Whole egg
1/3 cup Dark brown sugar , well packed
1 tbsp honey
1/4 cup Butter , melted
2 tbsps Dark rum
3 tbsps Apple juice
3/4 cup Glazed fruits or assorted dried fruits such as mangoes , papaya and pineapple
3/4 cup raisins
1/2 cup Coarsely chopped walnuts
Preheat the oven to 350° fahrenheit. Line the bottom of a medium loaf pan measuring 7 by 4 inches with baking parchment. Grease the sides with vegetable shortening and dust with flour. Set aside.
In a mixing bowl combine flour, baking powder, salt and spices. mix well and set aside.
In a large mixing bowl combine eggs, brown sugar, honey, melted butter, rum and apple juice. Mix with a wire whip for a smooth consistency. Pour in the flour mixture. Mix until blended. Then add glazed fruits, raisins and walnuts. Mix with a rubber scraper. Pour the cake batter into the prepared molder. Bake for 1 hour to an hour and 15 minutes using a water bath. check with a toothpick for doneness. Allow the fruit cakes to cool in the water bath. Unmold and wrap using plastic wrap and keep chilled.
Brush with liqueur from time to time. When ready to pack, brush surface of cake with a little corn syrup. Top with desired fruits and nuts, pressing them down a bit. Wrap in food grade plastic wrap and keep chilled.