My Own Caribbean Christmas Fruit Cake Also Known As Great Cake
photo by Catinthecloud
- Ready In:
- 5hrs
- Ingredients:
- 23
- Yields:
-
1 large cake
- Serves:
- 20
ingredients
- 1 lb raisins
- 1 lb prune
- 1 lb cherries
- 1 lb currants
- 1⁄2 lb mixed peel (optional)
- 2 (8 ounce) bottles red wine or (8 ounce) bottles sherry wine
- 1 (8 ounce) bottle rum
- 1 (8 ounce) bottle red wine
- 1 lb sugar
- 10 eggs
- 1 lb flour
- 4 teaspoons baking powder
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 lb butter
- 6 teaspoons almond extract
- 2 teaspoons Angostura bitters
- 1 teaspoon powdered clove
- 1 cup browning sauce
- 2 teaspoons mixed spice
- 1 teaspoon salt
- 1 teaspoon powdered ginger
- 1 cup Crisco
directions
- About three months before preparation of the cake mix or puree the fruits.
- Pour the alcohol over them and allow them to soak.
- Cream the sugar and butter together.
- Add the eggs two at a time.
- Add the essence and angostura bitters.
- Combine the dry ingredients and spices with the flour and add them to the batter.
- Add the colouring to the mixture.
- A wooden spoon should be able to stand in the mixture with falling to easily.
- Grease and double line a large cake pan.
- Cover the pan with foil paper.
- Place a shallow pan of water in the bottom of the oven. This is to increase the moisture of the cake.
- Bake at 250- 300°F for 2-3 hours.
- Test for doneness with a skewer after about 2 hours.
- When done, prick the cake with a skewer repeatedly and pour sweet red wine all over the cake.
- Replace wine when the cake has soaked it up.
- Enjoy!