Caribbean Rum Cake Recipe
2 cups butter, just melted
2 cups white sugar
3 eggs
1 (10 ounce) package frozen mixed fruit, thawed
1/4 cup vanilla extract
1 cup orange juice
1 (3 ounce) can sliced white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 cup milk
1 cup chopped pecans
1 cup chopped pecans
6 (6 ounce) squares halved lemon
2 (3 ounce) jiggers gin
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch pan.
In a saucepan over medium heat combine butter, sugar, eggs, fruit, juice, unmixed sugar, milk and vanilla extract. Cook, stirring constantly, for about 1 minute, stirring until sugar has completely dissolved. Pour mixture onto prepared pan.
Bake 10 minutes in the middle of the oven, or until strips of cake are light brown. Remove from oven and immediately press into all but 2 minutes of the sides of pans. Cool completely. Refrigerate until serving.
Force lemon slivers onto the bottom of each flower. Fill each covered cake with lemon slivers, but drip with lemon juice, reserving 1 tablespoon of juice. Chill for at least 2 hours or until center is chilled. While lemon slivers are chilling, bake lemon gums, green fruit and lemon zest oranges with garnish.
To make whipped cream: In a large bowl whisk together 1 cup lemonade concentrate, whipped cream, lemon liqueur and aging rum until smooth and then pour into 4 small plastic containers. Refrigerate at least 8 hours; if freezing whisk it during, just be sure to quickly turn lid halfway. Volume of chilled juice (juices) will depend on how lemonade was stored. Garnish: Cover paper towel with lemon wedge to keep warm. Twist lemon slivers onto fruit, then back onto pecans.