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Christmas Cake

Created by admin, Friday, 21 November 2008

Recipe from: Don't Stop the Cook: A complete Guide to Caribbean Food Recipes (Bluewaterislands.com)

At a glance

Dessert/ Sweets

Makes

2 (8 inch cakes)

2 cups flour

1 tsp ground allspice

2 fifths of rum (2 bottles)

1/4 tsp baking powder

2 pounds mixed raisins, pitted prunes and currants

6 eggs

1/4 cup mixed fruit peel

1/2 cup walnuts, chopped

1 cup butter

2 1/4 cups dark brown sugar

In a food processor grind currants, raisins and prunes until a paste forms.
Pour 1 bottle of rum over the ground fruit paste. Allow mixture to soak for 24-36 hours
Thoroughly grease two 8 inch cake pans. Preheat oven to 300F.
In a pan, blend 1 1/2 cups of brown sugar, eggs and butter.
Add walnuts and mixed peel to the fruit mixture and stir well.
Caramelize the rest of the brown sugar. Let cool slightly and add 1/2 cup of rum, then add to fruit and peel mixture.
Stir in the dry ingredients a little at a time until a batter forms.
If batter is too thick, add more rum.
Pour batter in baking pans.
Bake for 1 1/4 hours
Stick a toothpick in centre to test for doneness. If toothpick comes out clean, the cake will be too dry. Pour a generous amount of rum over each cake.
As cake cools down, continue to soak with rum. Cakes may be covered with almond paste or decorated with icing.