Cost Breakdown

Critical Success Points

• • Ensuring the dried fruit is fully covered by port wine and rum during the 1‑week maceration.
• • Simmering the fruit mixture for a full 30 minutes without adding water.
• • Beating eggs one at a time to maintain a smooth batter.
• • Baking the cake for the full 2‑hour period at 350°F.
• • Soaking the warm cake with rum and port immediately after baking.

Safety Warnings

• • Handle hot fruit puree and boiling liquid with care to avoid burns.
• • Do not use open flame near the alcohol soak; alcohol is flammable.
• • Use oven mitts when removing hot pans.