Jamaican Rum Cake

Bring the rum to a boil in a saucepan. When it has boiled, remove from heat and add the raisins and prunes into it. Cover and let sit until almost all the liquid is absorbed by dried fruit. If there is still much liquid left, turn on the heat and simmer for a few minutes. When done, process the fruit in a blender and set aside.

Preheat oven to 350°F. Fill a half of a baking pan with water and place it on the oven’s bottom shelf to create steam.

Get a 9-inch cake pan ready by lining it with parchment paper and spraying with some cooking spray. Dust with the flour, tapping out excess.

In a bowl, sift the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

Using a mixer with a paddle attachment, cream the butter and brown sugar until fluffy. Incorporate the eggs, one at a time. Add the vanilla extract, molasses, and the rum soaked fruit and mix. On a low speed, add the flour and baking powder mixture. Do it in batches, it will be easier.

Pour the batter into the 9-inch cake pan and bake until a toothpick inserted in the center comes out clean. It should take about 50–60 minutes.

When done, transfer to a cooling rack, wait for a couple of minutes and turn it upside down. Sprinkle with some more rum. Let cool, flip the cake back and dust with some powdered sugar.