Dark & Stormy Fruit Cake Recipe

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

In a small bowl, combine the dried fruits and dark rum. Let it soak for 10 minutes.

In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Fold in the soaked dried fruits, along with any remaining rum.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.