Ingredients
Method
1.Combine fruit in large bowl with rum. Cover tightly with plastic wrap, store in a cool, dark place overnight or up to a week, stirring every day.
2.On the day of baking, preheat oven to slow 150°C (130°C fan-forced). Grease deep 22cm-round or deep 19cm-square cake pan, line base and side(s) of pan with four thicknesses of baking paper, extending paper 5cm above edge(s).
3.Beat butter in medium bowl with electric mixer until soft, add sugar, beat only until combined. Add eggs, one at a time, beat only until combined. Add creamed mixture to fruit mixture, mix well. Stir in sifted dry ingredients.
4.Spread mixture evenly into pan. Bake about 3½ hours. Cover hot cake with foil, cool in pan overnight.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%