Currant And Cherry Cake
Ingredients
Instructions
- Combine currants, cherries and 1/2 cup of the rum in a large bowl; mix well. Cover; let stand overnight.
- Preheat the oven to 300°F. Line a deep 9-inch round cake pan with 3 layers of parchment paper, extending paper 2 inches above sides of pan.
- Beat butter and sugar in a large bowl with an electric mixture until combined. Add eggs, one at a time, beating well after each addition. Add to fruit mixture, mixing well. Stir in sifted dry ingredients, mixing well. Spread mixture evenly in prepared pan.
- Bake for 2 hours 45 mins, or until a skewer comes out clean. Brush hot cake with remaining 2 tbsp rum. Cover with foil. Wrap in a clean towel. Cool in pan overnight.
Nutrition & Diet Analysis (per serving)
529
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).