Jamaican Rum Cake

350°F
Temperature
Temp

What you'll need

Directions

Working Method

Scale 6 oz each raisins, prunes and dried cherries. Add enough dark rum to immerse the dried fruits, cover and let sit overnight. Scale R&H® Chocolate RichCreme® Cake Base according to bag directions, adding soaked fruits. Pour into 10” baking pans.  Bake at 350°F for 30-40 minutes or until cake springs back lightly when touched, cool.  Garnish with DDA® Powdered Sugar.

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Jamaican Rum Cake

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