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
- 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 red wine or (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
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!