Jamaican Christmas Cake
- Ready In:
- 2hrs 31mins
- Ingredients:
- 22
- Yields:
-
2 cakes
ingredients
- 650.62 ml dark raisins
- 414.03 ml currants
- 236.59 ml candied peel
- 118.29 ml chopped walnuts
- 78.78 ml chopped prune
- 78.78 ml halved candied cherry
- 551.96 ml brown sugar, packed
- 7.39 ml vanilla extract
- 7.39 ml almond extract
- 2.46 ml nutmeg
- 1.23 ml cinnamon
- 0.25 ml ginger
- 0.25 ml allspice
- 0.25 ml ground cloves
- 236.59 ml rum
- 118.29 ml granulated sugar
- 236.59 ml butter
- 5 eggs
- 354.88 ml all-purpose flour
- 2.46 ml baking powder
- 2.46 ml salt
- 118.29 ml port wine
directions
- One day ahead, in microwaveable bowl, combine raisins, currants, peel, walnuts, prunes and cherries. Add 2/3 cup of the brown sugar, vanilla and almond extracts, nutmeg, cinnamon, ginger, allspice and cloves.
- Stir in 1/2 cup of the rum. Cover and microwave at High for 10 minutes, stirring twice; let stand overnight. (Or, instead of cooking, let stand in a cool, dry place, stirring occasionally, for 3 weeks.).
- Grease two 9 x 5 inch loaf pans; line with double thickness of waxed paper. Grease paper.
- In large pan, bring fruit mixture and 1/2 cup water to boil. Reduce heat and simmer for 15 minutes, stirring often.
- Meanwhile, in saucepan, bring granulated sugar and 2 tbsp water to boil over medium-high heat; reduce heat to medium and boil for 6 minutes or until thickened, brushing down pan with water to prevent crystals from forming. Pour over fruit mixture, stirring to coat; let cool.
- In bowl, beat butter with remaining brown sugar; beat in eggs one at a time, beating well after each addition. Add fruit mixture, blending well.
- Combine flour, baking powder and salt; fold into fruit mixture. Scrape into pans. Bake in 275F oven for 2 1/2 to 2 3/4 hours or until sides come away from pans and tester inserted in centers comes out slightly gooey.
- Puncture each cake several times with skewer. Mix remaining rum with port; pour over cakes. Let cool in pans. Cover with foil; let stand for 3 days. (Cakes can be wrapped in plastic wrap and stored at room temperature or in refrigerator for up to 1 month.).
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Reviews
-
This is a great cake, but I used about 3/4 bottle of rum to plump the fruit on the stove. My ex's Jamaican Mom used to keep her fruit in a crock under her kitchen sink, full of gallons of rum to which she would add dried fruit occasionally. WHen she made her cakes she used a slotted ladel to take out the ingredients- but they were fully (FULLY) saturated with the rum. Her cakes were definately RUM cakes, not rum flavored cakes. Thanks for the recipe! It's great.