Once you've settled in, enjoy this light version of the Caribbean-style fruitcake with a proper pot of English tea. Recipe adapted from the Naparima Girls' High School Diamond Jubilee Cookbook, San Fernando, Trinidad, 1988.
- 2 tablespoons margarine
- ½ cup brown sugar
- 3 tablespoons flour
- ½ cup raisins
- 1 1/3 cup flour
- 2 teaspoons baking powder
- ½ cup margarine
- ½ cup white sugar
- 2 large eggs
- ¼ cup rum
- ¼ cup confectioners sugar
- Melt 2 tablespoons margarine and let cool. To the melted margarine, add the brown sugar, 3 tablespoons flour, and raisins. Mix well. In a separate bowl, combine flour and baking powder.
- In another bowl, cream ½ cup margarine with the white sugar until fluffy. Add in eggs. To the margarine/sugar/egg mixture, alternately add flour mixture and rum. Pour ½ of this batter into a greased and wax paper-lined 8-inch round cake pan.
- Sprinkle all but 3 tablespoons of the raisin mixture onto the batter. Pour on the remaining batter, then top with the remaining raisins.
- Bake for 50 minutes in a 350 oven, or until cake springs back when lightly touched with a finger. Let cool in pan for 10 minutes. Turn out cooled cake.
- Combine confectioners sugar with water to make a glaze of desired consistency, then drizzle over the cake.