Caribbean Christmas Cake
From jo_jo_ba 16 years agoIngredients
- 1 lb mixed peel shopping list
- 2/3 cup chopped dried pitted prunes shopping list
- 2/3 cup chopped dried mango shopping list
- ¾ cup candied cherries, chopped shopping list
- 3 tbsp brandy shopping list
- 3 tbsp spiced rum shopping list
- 3 tbsp port shopping list
- 4 tbsp kirsch shopping list
- ½ tbsp allspice shopping list
- 1 tsp cinnamon shopping list
- 1 tsp ginger shopping list
- ½ tsp salt shopping list
- 2 tsp vanilla shopping list
- 1 tbsp molasses shopping list
- 4 tbsp water shopping list
- 2 ¼ cups self-rising flour shopping list
- 1 ½ cups raw sugar shopping list
- 1 cup butter, softened (no subs!) shopping list
- 6 eggs, beaten shopping list
How to make it
- In saucepan, combine all fruits.
- Add the brandy, rum, port, Kirsch, spices, vanilla, salt, molasses, and 4 tbsp of water.
- Bring to a boil and simmer gently for 20 min.
- Set aside to cool, then cover and chill for 1 week.
- Preheat oven to 275F.
- Grease and line a 9” square pan.
- Sift the flour into large mixing bowl.
- Add the sugar, butter, and eggs.
- Beat until well combined, then fold in the macerated fruit mixture.
- Pour into prepared pan, do not level the surface.
- Bake for 4 hours or until cooked through.
- Place a sheet of foil over the cake after 3 hours if it appears to be browning too quickly.
- Cool cake in pan for 45 min then transfer to wire rack to cool completely.
- Wrap in cling wrap, then foil and store in airtight container for 1 month for best flavour
People Who Like This Dish 5
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