Secrets of the Best Chefs

shot of rum.

FOR THE DRIED FRUIT

¼ cup raisins

½ cup pitted prunes

1 cup white rum (preferably J. Wray and Nephew brand), plus

¼ cup more for sprinkling on the finished cake

FOR THE CAKE

2¾ cups all-purpose flour, plus more for dusting the pan

1½ tablespoons baking powder

1½ teaspoons salt

1 tablespoon ground cinnamon

½ tablespoon freshly grated nutmeg

½ pound (2 sticks) unsalted butter, at room temperature

2½ cups dark brown sugar

4 large eggs, at room temperature

1½ tablespoons vanilla extract

¼ cup molasses

Powdered sugar (optional)

Place the raisins and prunes in a large heat-proof bowl and, in a

small separate pot, bring the white rum to a boil over medium-high

heat; be careful that it doesn’t flambé. Pour the boiling rum over

the fruit and cover with plastic wrap. Set aside.