[Aunt Clara]

A cake that, although not traditionally Dominican, is full of the sweet and spicy flavors of our rum. The perfect dessert for the Christmas dinner.

Time: ...
Difficulty: Advanced
Serve: 10 people

Before starting to cook: Butter up and flour a baking pan. Heat up the oven to 350 °F.

Ingredients:

• 440 grams of softened butter
• 2 cups of dried fruits
• 1 cup of raisins
• 1/4 teaspoon of lemon peel
• 1/2 cup of boiling-hot water
• 400 grams of all-purpose wheat flour
• 6 cups of rum
• 500 grams of sugar
• 2 teaspoons of baking powder
• 5 eggs

Preparation:

1. Marinate the fruits in the rum for at least 48 hours before starting to cook.
   
2. Mix the flour and baking powder and sift together. Reserve.
   
3. In a bowl mix 1/2 cup of sugar and 4 tablespoons of water. Bring to a boil stirring regularly until it turns dark brown. Turn off the fire, add the boiling water and stir until it is well mixed. Let cool to room temperature. Reserve.
4. Drain the rum off the fruit. Reserve the rum.
   
5. Whip together the butter and sugar until it turns creamy and has a lighter color (about 8 mins). One by one add the eggs and continue to beat for a minute before adding each new egg. Slowly add the dissolved caramel and lemon peel. Keep beating until it is incorporated. Add the flour and continue beating until it has a smooth and uniform consistency. Using a spatula add the dried fruits.
   
6. Pour the mixture into the baking pan. Put in the oven until you insert a knife in the center of the cakes and it comes out clean. Let cool down to room temperature. Brush with the rum and put in refrigerator. Brush with more rum at least two more times before serving.