Prep 2 hrs
Cook 3 hrs
This is a dense fruit cake that is prepared for Christmas and for weddings in Barbados and other areas in the Caribbean. It is usually sweet and soaked in alcohol. The fruit mixture can be prepared many months in advance and allowed to soak.
- 453.59 g raisins
- 453.59 g prune
- 453.59 g cherries
- 453.59 g currants
- 226.79 g mixed peel (optional)
- 2 (453.59 g) bottle port wine or 2 (453.59 g) bottle red wine or 2 (453.59 g) bottle sherry wine
- 226.79 g bottle rum
- 226.79 g bottle red wine
- 453.59 g sugar
- 10 eggs
- 453.59 g flour
- 19.71 ml baking powder
- 4.92 ml nutmeg
- 9.85 ml cinnamon
- 453.59 g butter
- 29.57 ml almond extract
- 9.85 ml Angostura bitters
- 4.92 ml powdered clove
- 236.59 ml browning sauce
- 9.85 ml mixed spice
- 4.92 ml salt
- 4.92 ml powdered ginger
- 236.59 ml Crisco
- 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.
Just like my mum use to make, before her Dementia