Ingredients
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1/4 cup dried mango
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1/2 cup currants
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1/2 cup coconut
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1/2 cup dried papaya
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1 teaspoon orange zest
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1/2 cup rum (dark is the best!)
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3 tablespoons rum
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4 tablespoons butter
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3/4 cup sugar
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1/2 teaspoon salt
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1 teaspoon vanilla
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2 cups flour
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1/2 tablespoon baking powder
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1/2 tablespoon baking soda
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1/2 cup sour cream
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1 large egg
Instructions
- soak mango, papaya, currants and zest in 1/2 cup rum (while you prepare the rest of the ingredients).
- cream butter and sugar.
- Add egg, vanilla and sour cream.
- sift together flour, salt, baking soda, baking powder.
- Add butter and flour mixture together. Stir.
- Add fruit mixture and coconut.
- (if too dry add just a little more rum!).
- Place mixture in a bundt pan.
- Bake at 325 degrees 1 1/2 hours or until cake is done!
- While cake is warm, poke holes in the top with tooth pick and sprinkle remaining 3 tbls rum.