Before leaving St. John's, order a Screech Rum Cake from the executive chef at the Fairmont Newfoundland. Chef Roary MacPherson, a native Newfoundlander, revised a rum-cake recipe he obtained while working in Barbados, replacing Caribbean rum with Newfoundland's 151-proof blend called Screech and utilizing the island's deep-red partridgeberries instead of raisins. This truly authentic taste of Newfoundland is reflected even in the packaging: The sepia-toned label shows an image of the historic port of St. John's, inhabited since the 1520s.
You can order a 10-inch cake ($28) from the Hotel Newfoundland (24 hours notice required), e-mail firstname.lastname@example.org or call 709-726-4980 to speak with a Royal Service Agent. Or just make your own...
1/2 cup dried cranberries
2/3 cup grams raisins
2/3 cup rum
3 cups grams flour
1 3/4 Tablespoons baking powder
1/2 tsp. Salt
2 1/3 cups sugar
1 1/2 cups butter
6 eggs zest of 4 lemons
2 tsp. vanilla
1 cup coconut milk
1 cup rum
Baba Soaking Syrup:
4 1/3 cups water
2 1/4 cups sugar
2 teaspoons Orange Zest
2 teaspoons Lemon Zest
1 teaspoon Vanilla
A) Soak the cranberries and raisins in rum overnight.
B) Mix the Flour, Baking Powder and salt and pass through a sieve.
C) Now start mixing the butter and sugar till the butter is light and fluffy, then add one egg at a time and continue mixing till the mixture is homogenous.
D) Now add the sieved flour, salt and baking powder to the creamed butter, sugar and eggs slowly and continue till evenly mixed.
E) Now add the rest of the ingredients i.e the lemon zest, coconut milk the rest of the Rum and the Vanilla essence. Mix till evenly mixed
F) Put the batter in appropriate floured moulds or pans (small, large or medium sizes) and bake at 350 degrees for 30 minutes (will vary according to the size of the container) or until a skewer of needle comes out of the cake clean.
G) For the French Baba Syrup, bring all the ingredients to a boil and remove from the stove.
H) When still hot soak the Screech cake in a special French Baba Syrup.
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