Christmas fruitcakes have been baked for centuries with the oldest known recipe dating back to Ancient Rome. Fruitcakes were a way to preserve fruits and nuts as well as a way to celebrate the harvest and seek good luck in the coming year. Jamaicans favorite Christmas cake is dark, spongy and heavy, with rum soaked fruit and rich flavor. Eaten only at Christmas the cake is a favored gift and family tradition. Ingredients:
* 1 lb. Raisins
* 4 oz. Cherries
* lb. Chopped prunes
* 2 oz. Cranberries
* 32 oz. Dark Jamaican rum
* 4 oz. Citrus peels
* grated rind of 1 lime
* 6 oz. or 1.5 cup flour
* 8 oz. butter
* 8 oz. sugar
* 4 eggs
* 1 tsp. cinnamon
* tsp. allspice
* tsp. Ground cloves
* tsp. salt
* 1 cup wine/brandy
* 1 tsp. baking powder
* 1 tsp. vanilla
* 2 tbsp. browning Directions: Soak fruits, peels and rind in rum for two weeks before baking. In a separate bowl whip butter, sugar and browning until creamy. Combine dry ingredients in separate bowl and mix well. In a third bowl beat eggs and brandy together until well blended. Add egg mixture to creamed butter mixture and blend well. Strain and add fruits, keeping rum for fruity drinks. Gradually mix dry ingredients to batter and fold together. Pour batter into a lightly buttered 9 cake pan and bake at 350F for 1- hours checking after 1 hour. Sprinkle with powdered sugar before serving. |
