Doña Carmen’s Fruit Cake

Name: Doña Carmen’s Fruit Cake (Bizcocho de Pascua)
Cuisine: Puerto Rican
Ingredients: ½ cup dark Puerto Rican rum; 1 package (8 ounces) chopped dates; ½ cup seeded white raisins; 1 box (4 ounces) diced citron; 1 box (4 ounces) glacé cherries; 1 box (1 pound) glacé mixed fruits; ½ cup slivered almonds; ¼ pound butter; 1¾ cups flour; ¼ teaspoon salt; 1 tablespoon baking powder; ¾ teaspoon ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; 8 dry prunes, pitted and quartered; 2 large eggs; 1½ cups brown sugar, firmly packed

Bizcocho de Pascua

Preparation info

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

¼ pound butter

Americas
Puerto Rico
Cake
Vegetarian
Caribbean

Method

Preheat oven to 350°F. Grease with butter and flour lightly three 8½ x 4½ x 2½ inches disposable aluminum pans.
Melt butter over low heat.
In a big bowl, sift together ingredients included in B. Measure 1 cu