Rum Cake

You’ll Need:

Rum.
1 lb butter or margarine, softened.
1 lb dark brown sugar.
12 eggs.
1 lb flour.
2 teaspoons of vanilla extract.
2 teaspoons of baking powder.
2 teaspoons of baking soda.
2 teaspoons of burnt sugar.
2 cups of fruit mixture.

Procedures : In a large bowl, cream butter and sugar together until pale yellow. Add two eggs at a time, mixing well after each addition. Add vanilla and burnt sugar. In a medium bowl, sift together all dry ingredients. Add slowly to the large bowl, mixing well. The batter will be very heavy. Add two cups of the fruit mixture. Mix well. Pour into well greased and floured cake tins. Bake at 350F for about an hour or until a knife inserted in the middle comes out clean.

Once the cake is cooled, pour about a quarter of a cup of rum over it. Cover tightly with aluminium foil. Check the cake every couple of days; if it has become dry, add more rum. Continue doing this for a month