1/2 cup dried figs, chopped
1/2 cup dates, chopped
1/2 cup golden raisins
8 ounces ginger beer, Jamaican style
1/4 cup dark rum
2 tablespoons dark cocoa powder
2 cups all-purpose flour
1 1/4 teaspoons kosher salt
3/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
8 ounces unsalted butter, at room temperature
Finely grated zest of 2 limes, plus long strands, for garnish
2 tablespoons molasses
3/4 cup granulated sugar
1/2 cup firmly packed dark brown sugar
4 large eggs, at room temperature
1 1/2 teaspoons vanilla bean paste
1 tablespoon grated fresh ginger
1/2 cup candied ginger, chopped
1/2 cup shredded sweetened coconut
1/2 cup confectioners' sugar
1 tablespoon freshly squeezed lime juice
Serving suggestion: coconut ice cream
The cake tastes better the longer it sits; it's yummy after 2 days. Store at room temperature.
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