#wray & nephew

[mias-playground]

🇯🇲 Jamaica beach and Wray & Nephew

[whodonthear]

Wray n nephews? Outside? In a fete? Straight to the head?

[paint-pot-pete]

Different to my usual content but here’s tonight’s drink of choice; The Mo-Pete-o

Mint and lime cordial

Cloudy lemonade

Wray & Nephs

Chili flakes

Ice

Absolutely delicious 😋

[cakemeistro]

Creativity is what makes a cake a canvas. Loved working on this smooth pastel sea green drip cake with accents of gold (@ferrerorocheruk x #goldleaf). And when you add @wrayandnephewuk to the mix, the results never fail to amaze! Tag someone who’d love this little number for their birthday celebrations!

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Email me to get started on your cake journey— info@cakemeistro.com

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#cakes #cakedecorating #cakedesign #cakeart #londoncakes #londoncake #londoncakemaker #londoncakedesigner #cakeslondon #stackingcakes #dripcake #cakemeistro

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🎵 — Not The King “Make Me Feel”

[vines-of-ivy]

My first YouTube GRWM! I'm still shocked at the amount of views and likes this video has gotten since I posted it last week! In future, I want to improve the quality of my videos and learn to take better selfies ✨

[abrokephilosophersminecraft]

grandpas computer room by starfucka

[havatabanca]

[girlwithnoface]

omg i just remembered i have coconut rum in the freezer...

[sonata-stigmata]

used the last of the rum to make a bastardized version of spiced cider but kept the cork bc it smells good and the engraving on top would make a good stamp

[urfavouritegirlie]

Hobie HC's

Is of Jamaican descendant. His grandparents moved to England from Jamaica because of the job opportunities.

Has 5 older sisters and he's the youngest. (Knows how to treat women)

Is his dads favourite child.

Knows how to cook Jamaican dishes and does it passionately.

He loves jerk chicken. (Who doesn't?)

Has a big family. Uncles and aunties and a whole bunch of cousins ranging from 30s to babies.

Very family orientated before he was bitten.

Is distant to them now so they won't be in danger. Only close to his immediate family but only see them a few times.

His extended family think he's a rebel and a disappointment but they don't know him like his family do.

Excelled at school even though he thinks the school system is fraud.

Got his first piercing when he was 14. Asked his 5th born sister to go with him.

Had a hard time hiding the fact he is Spiderman until he found a place of his own. Small cheap apartment.

Hates politicians.

If some of them were campaigning to be Prime Minister he would would play his guitar on multiple speakers on high volume to disturb.

Has a good amount of money from when he modelled. Designers were begging him to model their latest outfits because they loved his look. Tall and slim. Immediately quit after big brands were after him. Did not want that kind of attention.

Prefers to do small shows with his band.

Was given so many numbers on pieces of paper from girls backstage.

Does not call any of them.

When he met Miles, got the need to protect him like an older brother. Was a nice change for him.

Has been suspicious of Miguel but doesn't show it. Waited till something happened aka Miles.

Can sip Wray and Nephews and not feel a thing. He has a limit tho.

Has a folder of drawings from kids that draw him.

Is an uncle to a nephew and two nieces. Sends them gifts 'from uncle Hobs'.

Check out the Miles 1610 HC’s right here

[mixergiltron]

Spring has sprung.

It's Spring time in DC,which means we get to enjoy the beauty of the cherry blossoms. The weather wasn't so great this year,but they were still pretty.

(actual cherry blossom pic taken by Uncle Giltron)

And of course,there are Tiki drinks for this occasion.

Mix #160 Cherry Blossom

1.5oz white rum 1oz pineapple juice 1oz cream of coconut 3/4oz lime juice 1/2oz blue curacao 1/2oz cinnamon syrup

Shake well with plenty of ice and pour into hurricane glass.

Created by Justin Wojslaw,from the book Minimalist Tiki. Despite the name,there is no cherry in the drink,and it's actually turquoise colored instead of red. So it's pretty much the perfect drink for the way things work in DC. It's sweet and creamy with a cinnamon profile. Pretty good,if a bit touristy.

Mix #161 Cherry Pie Tai

1.5oz Demerara rum 1/2oz rhum agricole 3/4oz Cherry Heering 3/4oz lemon juice 1/2oz orgeat

Shake with ice and pour into Mai Tai glass.

I love Mai Tais,so a cherry version was perfect to go with the blossoms. Created by Nathan Robinson,it pretty much tastes like a tart cherry Mai Tai. Quite nice.

Mix #162 Paradise Cooler

2oz white rum 1/2oz Cherry Heering 1oz velvet falernum 2oz orange juice 1oz lime juice

Shake with ice and pour into double old fashioned glass. Garnish with cherry speared with an apple slice.

This was the house drink of the Denver Hilton in the 1960's. It's tart and citrus-y with some spice and a bit of cherry finish. Very nice. A good Tiki drink for cherry fans.

Mix #163 Hemingway Daiquiri

2oz white rum 3/4oz lime juice 1/2oz grapefruit juice 1/2oz maraschino liqueur*

Shake with ice until chilled,then strain into coupe glass.

*I used Cherry Heering.

So,the story goes that Ernest Hemingway went into the El Floridita bar in Havana to use the restroom. On the way out the bartender was setting up a line of daiquiris and Hemingway decided to try one. He commented that it wasn't bad,but he preferred twice the rum and no sugar. So the bartender made one his way and named the drink after him. And over time it has morphed into the recipe above. No idea if any of this is true,but it's a good story. Since Ernest was a man's man,I decided to use Smith & Cross navy rum instead of white rum. The result was a VERY tart drink(I did use Heering which is tarter than maraschino liqueur). I didn't want Ernest's ghost to haunt me and call me a wuss,so I finished it,but if I were ever to make another I'd definitely dump in some simple syrup. If tart's your thing,then you might like this.

Mix #164 Ankle Breaker

1oz 151 rum* 1oz Cherry Heering 1oz lemon juice 1/2 oz simple syrup

Shake with ice and pour into double rocks glass.

*I used Wray & Nephew Overproof.

I came across this recipe in a Facebook group. According to Beachbum Berry's book Remixed,this was created in the Swamp Fox Room bar in the Francis Marion Hotel in Charleston, South Carolina sometime in the 1950's. It was inspired by a story about hero of the Revolutionary War,General Francis Marion(AKA,the Swamp Fox),who supposedly broke his ankle jumping from a second-story window of the hotel while trying “to escape sober from a party at which this drink was flowing too freely.” Again,no idea if this is true but a good story is a good story. While 151 rum is intended for this,the poster used Wray & Nephew Overproof(which is "only" 126 proof) and since I have W&N and have been meaning to use it more,I used it too. And since I like funk I also doubled down and used Demerara syrup instead of regular simple. Very nice. This drink is very daiquiri-like. The rum really came forward with just a bit of cherry finish. Of course with overproof rum it had some kick. I'm going to make this again with some other rums just to play around with it.

So until next time,have a cocktail and enjoy the pretty flowers.

[lemmetreatya]

youth leader!eren who all the local community kids love — the one they always say “i wanna be like him when i grow up!” about. and he’s good with them, so good with them, because somehow he seems like he knows what doing all the time to either keep them engaged or spare them a heeding word.

yet youth leader!eren likes to spend his evenings doing anything but being inspirational. not like he was doing anything wrong, but he had a guilty pleasure who he always rushed home to indulge in each night. his anti-depressant. his high. his you.

slinging a bottle of wrays and nephews which he’s copped from the local convenience store, youth leader!erens already got the rolled spliff he’s been waiting to light all day wet between his lips. he can already hear the sensual r&b beckoning him from the kitchen, how he’s immediately in there with you as your first call of action is to slowly rub your ass against his crotch in tune to whatever’s playing.

you never last like that for long. it always end up with either eren greedily kissing, and lapping, and eating at your workday’s festered cunt or have you hollowing your cheeks around his semi hard cock. if you and youth leader!eren do get round to drinking the wrays and nephews, then it’s only after he’s finished rotting within the waning juices and drying cum of both of your toxic sex.

you end the day with the spliff finally being lit as you talk about your day to each other. whether your heads on eren’s chest or his head laid up in your lap, whether the night ends in a slow sideways fuck or a simple kiss goodnight, you and youth leader!eren enjoy how you spend time with each other — uniquely tailored.

it wasnt something he’d go out of his way to promote to the kids, but it was a life he was proud living.

[acocktailmoment]

Kingston Zing !

Ingredients:

Serving: 1

1/2 ounce grapefruit punch syrup (see Editor’s Note)

3/8 ounce strained lime juice (if 3/8 ounce breaks your brain, think of it as a light 1/2 ounce)

6 drops Bittermens Hopped Grapefruit bitters

5 drops salt solution (4:1, water to salt)

1 1/2 ounces Wray & Nephew overproof rum, chilled in the freezer

soda water, to top

Garnish: channeled lime twist (a thin ribbon peeled with a channel knife), grapefruit slice.

Directions:

Combine the first five ingredients in a shaker tin. Whisk with a milk frother (or stir briskly until combined) and set aside.

Fill a chilled 12-ounce highball glass with small ice cubes. Add the soda until the glass is three-quarters full.

Pour the contents of the shaker into the glass while holding the glass at a 45-degree angle. Top with soda until the glass is full.

Agitate the mixture with a single brisk dip of a bar spoon.

Garnish with the channeled lime twist and a grapefruit slice.

Editor’s Note:

Grapefruit Punch Syrup:

63 grams (2 1/4 ounces) grapefruit oleo saccharum (grapefruit peel and white sugar) 250 grams (8 3/4 ounces) strained grapefruit juice, preferably white 173 grams (about 6 ounces) white sugar 3 grams (about 1/2 teaspoon) citric acid

1. Make an oleo saccharum by placing 250 grams grapefruit peel (about 1 1/4 cups) and 250 grams white sugar (about 1 1/4 cups) in a resealable bag. Let the bag sit in the refrigerator for 48 hours. Once the sugar has dissolved completely, remove and discard the peels. Store in a resealable container and refrigerate. Will keep for 1 week in the refrigerator. Makes around 8 ounces.

2. Combine the juice and 63 grams (2 1/4 ounces) of the oleo saccharum in a blender and mix at a low speed. Slowly add the sugar, followed by the citric acid. Blend until the sugar is fully dissolved.

3. Bottle and refrigerate for at least 24 hours and up to 2 weeks. Makes 12 ounces.

Courtesy: Garret Richard, New York City /Punch

Photo: Lizzie Munro

 This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here. 

[the-uncharted-cookbook]

Cargo Pilot

Victor Sullivan is a man of passion and taste. The only thing he loves more than stiff drinks, expensive cigars, and beautiful women is telling stories about them. From the very first moment he stepped into my bar, he was chatting up anyone and everyone he could find and sharing tales of his many escapades all around the world, each more climactic than the last.

While hearing about barmaids and brothels was certainly exciting, what captivated me was the sheer breadth of his adventures. Sully has been everywhere and rubbed shoulders with everyone, carving out his living hauling freight around the globe in the Hog Wild, his trusty Grumman Goose G-21 seaplane. Unfortunately, the Hog didn't survive one of Sully's most dangerous expeditions down in the South Pacific, but Nathan Drake and Elena Fisher have since paid him back for crashing his plane with a replacement. I suggested Sully name his new Goose the Whole Hog, to keep with the theme.

The Cargo Pilot was born from a desire to create a cocktail as well traveled as Victor Sullivan himself. It's a riff on the Test Pilot, a drink originally created sometime before 1941 by Donn Beach, the founding father of tiki and a man also famous for his intrepid nature.

CARGO PILOT

Ingredients: 1.25 oz overproof white Jamaican rum (Wray & Nephew) 1 oz aged Demerara rum (El Dorado 12) 0.75 oz lime juice 0.5 oz white grapefruit juice 0.5 oz treasure spice syrup 1 tsp honey syrup 1 dash Angostura bitters 6 drops absinthe Combine all ingredients in a cocktail shaker with pebble ice. Shake and dump directly into a Mai Tai or double Old Fashioned glass. Garnish with fresh mint (slapped to express the oils), a cherry on a pick, and a paper or foam airplane.

The Cargo Pilot calls for two specific types of rum: an unaged overproof white Jamaican rum and an aged Demerara rum. For the Jamaican, I recommend Wray & Nephew but Rum Fire will do in a pinch. For the Demerara, I use El Dorado aged 12 years but Pusser's British Navy Rum, Hamilton 86, or other aged El Dorado rums will serve just as well. The types of rum are deliberately chosen for the flavors they bring so be careful and do research before making substitutions. A white Jamaican rum and a white Puerto Rican or Dominican rum are going to taste vastly different, for example.

Similarly, if you use a pink or ruby red grapefruit juice instead of white grapefruit, you'll wind up with a sweeter drink. It may be worth it to adjust the amount of treasure syrup or honey to account for this.

The recipes for treasure spice syrup and honey syrup can be found here.

[luvrlou]

Drunk on Cam

Pairing: CalFreezy x fem!reader

Warnings: Drinking, Sexual References, Swearing

Summary: Cal and his girlfriend have a bit too much fun helping Tobi film his video.

A/N: Sidemen + Cal imagines?

Word Count: 1.0k

"Who's ready to get their stomach pumped?" Harry teased, shaking Tobi's shoulder lightly, causing Ethan to giggle and Tobi to shoot him an odd yet frightened look.

You looked up at Cal from your seat on the couch in the corner of the room, hoping you had the same idea as him. He looked down at you, "we're tanning this bev after, yeah?"

"Fuck yeah!" You whisper-yelled back, hoping not to gain attention from the three boys sitting and talking to the camera.

Tobi had invited Ethan and Harry to make a video of his first time drinking alcohol, which caused Harry to drag you and Cal around Poundland and Asda looking for the cheapest booze you could find since it was being filmed in the flat you, Cal and Harry shared.

Originally, it was only going to be Harry, Ethan and Tobi but the two boys thought Tobi would benefit from some moral support.

You both watched in silence on the couch, Cal's arm slung over your shoulder, directing your body into his side. For the majority of the filming, you watched Tobi getting fed more and more drinks, occasionally saying the odd word to Cal.

"Y/N! I think Tobi's going to need some support!" Ethan shouted over to you, his voice uneven from laughter.

You went to stand up before Cal interrupted, "How come I can't come?"

"It's Glens Cal, I know what you would do to poor Tobi, believe it or not Y/N is the nicer one in your relationship."

You smiled tauntingly at Cal and walked to the couch, Ethan making room for you between him and the terrified man next to him.

"Okay so you're either a Vodka or a Sambuca person, never both." Harry explained, reaching over to get the shot glass. He filled it to the brim, poor Tobi looked absolutely mortified.

"Don't worry Tobi, I can have a shot too if you want!" You suggest, looking to Harry for approval.

"Oh yeah! Y/N! Feeling Brave!" Harry cheered, grabbing another shot glass and filling it up. "You will take your shots in," he paused, "3.. 2.. 1!" You tipped the burning liquid down your throat, giving your head a shake after.

"Holy shit! Pass me the Sambuca!" You dramatically announced. As soon as Ethan gave it over you snatched it, popping off the lid and pouring it directly in your mouth.

"Y/N! Stop getting gassed on our bev!" Ethan shouted, snatching the bottle out of your hands.

"I didn't see you slaving away after Harry all morning looking for all the bloody booze did I?" You snapped back, reaching for Tobi's carton of apple juice.

"See people! This is why I don't drink!" Tobi said to the camera, "it gets you all pissy."

"It was a rough night last night Tobi, I was wrongfully convinced to go to a rave, with that prick over there!" You groaned, pointing to Cal.

"Anyway! Back to the drinks!" Ethan grinned.

"It's time to pick your mixers-" Harry was cut off by Ethan hyena cackle, "shit you already did that. It's time to pick your poison!"

Harry set out all three liquors out in a row, letting Tobi pick one, he ends up picking Wray and Nephews. You and Ethan burst out laughing as Harry pours way too much into the cup, Tobi sits there dreading what is to come.

The rest of the cup is filled up with Sprite and pushed towards Tobi, "Drink up before I do," You smiled teasingly.

He reluctantly grabbed the cup and took a sip before slamming it to the table, "how can people drank that!"

"If you won't have it I will!" You grinned, reaching over Tobi and taking the glass, letting the cool liquid flow smoothly down your throat.

"Can we not get my girlfriend drunk! She has a hangover!" Cal can be heard shouting from the couch in the corner of the room.

"The best way to cure a hangover is more bev!" Harry shouts back, "and on that note," the proclaimed 'Sambuca' alarm goes off.

"I'm not doing it this time if no one else is." Tobi stated.

"Fine, we'll all do it! Even Cal," Ethan answered, grabbing four shot glasses, each one getting filled with the sweet liquor.

Cal trudged over as everyone got situated with their shots, we all clinked glasses and downed them, "my body hated that." Ethan mumbled.

"Same here!" Cal added.

"You know I think it's time to end the video," Tobi started.

Cal mouthed to Ethan for him to move so he could sit with you. Ethan obviously complied, claiming he would 'never stand in the way of love.' You got situated, comfily leaning into Cal, his hand slowly gliding over your hip.

You both knew fine this was going to be posted somewhere by a fan, but at this point, you couldn't care less. It was like a game, sometimes you wouldn't even glance at one another in videos, and others you would be all over one another. Just like this one.

When Tobi finished up his video, throwing himself back into the couch.

"Me and Cal are necking all this tonight, " you announced, indicating to all the opened bottles of alcohol.

"That's fine, don't have too much fun, I would like to have an undisturbed sleep tonight," Harry answered, narrowing his eyes at the last part.

"No promises!" You jokingly answered.

Tobi, Ethan and Harry said they were going out for an early dinner since it was about half-four. Which meant you and Cal were left alone with all the booze.

When Harry returned home about six hours later he saw that the bottles of Wray and Nephews, Glens and Rose Wine had been left empty on the couch.

"I should've stayed over at Tobi's tonight!" He whispered full of regret.

"Hey Harry!" You slurred, hanging onto Cal's arm, the bottle of Sambuca near empty in your grasp.

"Y/N, Cal." He responded slightly concerned before turning and walking into his bedroom, "please, no shagging tonight!"

"Aw! That's what we were about to go do!" Cal shouted, leaning down to kiss your jawline.

[najia-cooks]

[ID: A slice of dark brown cake garnished with dried sorrel on a plate dotted with dried raisins and currants. End ID]

Jamaican black cake (optionally halal)

Black cake is a kind of fruit cake flavored with rum and spices and colored with burnt sugar. Variations on the cake are eaten throughout the Caribbean, primarily during Christmas but also for Easter or other celebrations such as weddings or birthdays. Dried fruits soaked in rum and wine, molasses, lime juice, warm spices, and sometimes rosewater produce the signature deeply fruity taste of Jamaican versions of the cake. Black cake often has a dense, smooth, pudding-like texture; I’ve made my halal version reduced gluten, to mimic the gluten-inhibiting effects of alcohol and produce that melt-in-your-mouth effect.

This recipe was requested by a patron; you can request recipes or vote on what I upload next by joining my Patreon.

Recipe under the cut!

Makes one 8" cake.

Ingredients:

For the cake:

1 cup (120g) all-purpose flour (substitute almond meal for a gluten-free version)

1/2 cup (55g) almond meal (substitute all-purpose flour if using rum)

1/2 cup non-dairy margarine, softened

1 cup unrefined sugar (such as muscavado or sucanat), or organic light brown sugar

3 Tbsp Jamaican or Caribbean molasses (if using brown sugar instead of unrefined)

3 Tbsp neutral oil, such as canola

2 Tbsp water or rosewater

1 tsp ground cinnamon, or 2-inch piece cinnamon stick

1/2 tsp ground nutmeg, or 1 tsp freshly grated

1/2 tsp ground allspice (preferably Jamaican), or 16 allspice berries

1/2 tsp ground cloves, or 16 whole cloves

1/2 tsp ground mace, or 1 head

5 Tbsp Caribbean browning (store-bought may be too bitter; taste and maybe use less)

Juice of 1 lime (about 2 Tbsp)

Zest of 1 lime

1 Tbsp baking powder

1/2 tsp table salt

2 cups (460g) soaked fruit mixture

1 tsp vanilla extract

1 tsp almond extract

My freshly ground spices totalled 9 grams; because freshly ground spices incorporate more air, you may want to include a bit more than I used by volume to account for settling.

Organic brown sugar is evaporated from cane juice and retains some of its original molasses, but less than unrefined sugars do. Non-organic brown sugars may be refined sugars with molasses added back in. Organic brown sugar is sure to be vegetarian (not filtered with bone char)—other refined sugars may or may not be suitable for vegetarians.

Unrefined sugars such as muscovado retain more of their original cane molasses, but they may clump and need to be grated before they can be used in baking. Sucanat is an unrefined sugar that should be pourable.

For the soaked fruit:

1 1/3 cup (130g) mixed black raisins, dried prunes, dried currants, and dried cherries

About 1/2 cup white rum (Wray and Newphew overproof rum is popular in Jamaica)

About 1/2 cup sweet red wine (commonly, Wray and Nephew red label)

Black raisins, prunes, currants, and dried cherries are the most typical fruits to use in black fruit cake. Many Jamaicans today also include mixed peel and red or green glacé cherries. Most recipes include more prunes and raisins than other fruits, but prunes make the cake too bitter for some people's taste; consult your own preference.

Most recipes call for “white rum,” but there is no clear dividing line in terms of flavor between “white” and “dark” rum. Some light rums are the result of ageing and subsequent filtering, while some dark rums have been aged less but have had color or molasses added in. If in doubt, just use something you like!

For the halal rum and wine mixture:

My halal 'rum' uses fruits, herbs, and spices that mimic the funky, fruity, vegetal notes of a Jamaican rum; it also takes inspiration from other drinks common in Jamaica. Ripe fruit is a source of the esthers that give rum its signature fermented taste, while sorrel and malta help to produce a well-rounded flavor. The point is not necessarily to taste ‘like’ rum, but to replace its complexity in the cake.

1 cup water or coconut water

1/2 black overripe banana or plantain, with its peel

Other ripe fruit, such as a handful of raspberries or a few slices of mango (optional)

1 Tbsp (2g) dried sorrel (hibiscus; optional)

1/2 inch chunk (5g) ginger

2-inch piece (2g) Ceylon cinnamon

2-inch piece (2g) cassia cinnamon (I used a mix of Chinese and Indonesian)

4 whole cloves

6 allspice berries

1/4 tsp grated nutmeg

A few pieces (1g) dried orange peel, or zest of one orange

2 ciliment (bay rum) leaves

1 Indian bay leaf (tej patta)

2 Tbsp West Indian molasses, or malta (Jamaican soft drink)

1/2 tsp vanilla extract

1/2 tsp almond extract

1/2 cup red grape juice (in place of the wine)

Any ingredients you don't have (except for the grape juice) may be omitted.

Instructions:

For the halal rum and wine mixture:

1. Roughly crush ginger and spices in a mortar and pestle or with the flat of a knife. Simmer fruit, sorrel, spices, bay leaves, and orange peel, covered, in water or coconut water for 10 minutes. Remove from heat and allow to steep for about an hour, still covered.

2. Strain mixture through a nut milk bag or coffee filter to remove fruit pulp. Mix in extracts, molasses or malta, and grape juice.

3. Top up mixture with more water if necessary to achieve a total volume of 1 1/3 cup (315mL).

For the soaked fruit:

1. Combine all fruits (including mixed peel and glacé cherries, if using) with enough rum and wine mixture to cover in a large glass jar. If using the halal rum and wine mixture, you should have at least 1/4 cup of it left over.

2. Soak dried fruits for a minimum of a week and up to a year (if using rum). Some bakers begin soaking fruit for the next year's cake immediately after Christmas! Keep fruits at room temperature while soaking if you're using rum, or in the fridge if not using alcohol. Occasionally check back and top up the liquid if the fruits soak some of it up and are no longer covered.

You may also choose to simmer the fruits for a few minutes and then soak them for a few hours if you're in a hurry.

3. Optionally, grind soaked fruits in a blender or food processor until smooth and paste-like. Whether you keep the fruits whole or grind them depends on what texture you want in your cake; I ground them to create a smooth, dense texture.

For the cake:

1. Whisk together all dry ingredients except for sugar (flour, almond meal, lime zest, spices, baking powder, salt) in a large mixing bowl.

2. Beat 1/2 cup softened margarine in a medium bowl with an electric beater until smooth. Add 1 cup sugar and beat for several more minutes until creamy to incorporate air.

3. Place 2 Tbsp water or rosewater in a small bowl and slowly add 3 Tbsp oil while whisking to create an emulsion. Slowly add the mixture to the creamed margarine, continuing to beat.

4. Slowly add 2 Tbsp lime juice and vanilla and almond extracts (1 tsp each) while mixing with a wooden spoon or rubber spatula. Add 2 cups (about 460g) fruit paste, 5 Tbsp browning, and 3 Tbsp molasses (if using brown rather than unrefined sugar) and mix.

5. Add flour mixture a little at a time and fold until well combined, with no remaining dry spots.

6. Bake in a parchment-paper-lined 8" cake pan at 250 °F (120 °C) for about 2 1/2 hours, until a toothpick inserted into the center of the cake comes out clean. The low temperature and long cooking time help to give the cake its smooth, dense texture.

7. As soon as you remove the cake from the oven, pour about 1/4 cup of your rum and wine mixture over the cake—this makes the cake very moist, as well as ensuring that the more volatile aromatics in the rum don’t disappear during baking.

8. Spray the cake with the wine and rum mixture every few days. It will be at its best a few days after baking!

The cake may be stored in an airtight container at room temperature for about 5 days (then moved to the fridge and stored for another week) if containing rum; a halal version will need to be stored in the fridge from the beginning.