Ingredients
Method
1.Combine currants, cherries and rum in a large bowl, mix well. Cover, stand overnight.
2.Preheat oven to 150°C (130° fan forced). Line a deep 22cm (9-inch) round cake pan with 3 layers of baking paper, extending paper 5cm (2 inches) above side of pan.
3.Beat butter and sugar in a small bowl with an electric mixture until combined. Add eggs, one at a time, beating well after each addition. Add butter mixture to fruit mixture, mix well. Stir in sifted dry ingredients, mix thoroughly.
4.Spread mixture evenly into pan. Bake about 2¾ hours or until cooked when tested. Brush hot cake with extra rum. Cover hot cake with foil, wrap in a clean towel, cool in pan overnight.
The fruit needs to stand overnight before starting the recipe. You can swap the dark rum with brandy or sweet sherry, if you like. This cake is overflowing with cherries and currants rather than the typical variety of mixed fruit.
Note
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