🧾 Ingredients (serves 6–8)
For the cake
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300 g raisins
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150 g dried figs, chopped
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100 g dried pineapple or mango, chopped
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100 ml Hee Joy VSOP Jamaica rum
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180 g dark brown sugar
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200 g flour
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150 g butter (room temperature)
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3 eggs
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1 tsp baking powder
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1 tsp cinnamon
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½ tsp nutmeg
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2 tbsp orange zest
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Pinch of salt
For the rum vanilla cream
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250 ml mascarpone
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150 ml heavy cream
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50 g powdered sugar
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1 vanilla pod or 1 tsp vanilla extract
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2–3 tbsp Hee Joy VSOP Jamaica rum
For the topping
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75 g mixed nuts (pecan, almond, hazelnut…)
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30 g granulated sugar
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Optional: cocktail cherries & powdered sugar for decoration
👨🍳 Instructions
1️⃣ Soak the fruits
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Mix raisins, figs, and pineapple in a bowl.
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Pour in the rum, stir, and let soak overnight
(24–48 hours for maximum flavor).
2️⃣ Bake the cake
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Preheat the oven to 160°C (320°F).
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Cream together the butter and brown sugar until fluffy.
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Add the eggs one at a time and mix.
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Sift together flour, baking powder, cinnamon, nutmeg, and salt — fold into the batter.
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Stir in the soaked fruits and orange zest.
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Pour into a greased 20 cm (8 inch) cake pan or mini molds.
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Bake 60–75 minutes (40 min for mini cakes). Check with a skewer.
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Let cool completely.
💡 Optional: Brush the cake with a little extra rum while cooling for more intensity.
3️⃣ Rum vanilla cream
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Whip the cream, sugar, and vanilla to soft peaks.
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Fold into the mascarpone.
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Add rum to taste.
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Keep refrigerated until serving.
4️⃣ Caramelized nuts
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Melt the sugar in a pan without stirring until golden.
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Add the nuts and quickly coat them in the caramel.
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Transfer to baking paper and cool — then roughly chop.
5️⃣ Assembly
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Spread the rum vanilla cream onto the cake.
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Sprinkle generously with the caramelized nuts.
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Decorate with festive cherries and a dusting of powdered sugar.
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