Caribbean Christmas Cake/ Wedding Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 34mins
SERVES: 125
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Day 1: Measure nuts, raisins, currants, citron peel into a large bowl.
  • Drain cherries and reserve juice.
  • Chop cherries (they should measure about 1 1/4 cups) and add to the fruit mixture.
  • Stir in brandy and soak over night.
  • I actually do this a few weeks in advance and leave it in the fridge and really let the fruit soak in the brandy for more depth of flavour but it's up to you.
  • If you're going to do it the day before baking however, I'd cover it with plastic wrap and leave it on the counter at room temperature.
  • In a heavy dutch oven or large saucepan, simmer the entire contents of the can of pineapple with 2 cups of the sugar.
  • Cook uncovered until thickened, about 30 minutes.
  • Stir frequently and make sure the heat isn't too high.
  • When cool, stir in the juice from jar of maraschino cherries (it shouldn't be more than 1/2 cup) and the strawberry jam.
  • This mixture doesn't have to be done the day before baking but it does have to bee cool before you add it to the cake.
  • In fact, I'd recommend that you do this step on the day of baking.
  • Prepare cake pans by greasing and then lining with a double thickness of heavy brown paper.
  • Brown shopping bags do well or else you can use tin foil with dull side out.
  • Grease the paper or foil well.
  • Use whatever size pans you wish but leave an inch space at the top of the pan.
  • Total weight is 11.5 lbs.
  • Preheat oven to 275°F.
  • Sift or stir the flour with the spices, salt and soda until well mixed.
  • Sprinkle a cup of the flour mixture over the fruits and nuts and toss till they are coated with flour.
  • Set remaining 3 cups of flour aside.
  • In a large measuring bowl, cream 2 1/4 cups of the sugar with butter.
  • Beat in eggs one at a time.
  • Stir in dry ingredients, alternating with pineapple mixture.
  • Make 3 dry and two liquid additions, combining lightly after each addition.
  • Pour over flour-coated fruits and nuts and mix until well combined.
  • Turn into prepared pans and they can be filled to about one inch from the top.
  • Bake in a preheated oven for 3 - 3 1/2 to 5 hrs depending on pan size.
  • Put a shallow pan of water on a lower rack for added moisture if you'd like.
  • Cake should be fairly firm in the centre and a skewer inserted in the centre should come out clean.
  • Remove from oven and allow to cool in pan for 5 minutes.
  • Remove from pan and peel off paper and then let it cool on a rack.
  • When cool, wrap it in a piece of cheesecloth that has been soaked in brandy, rum, black wine, liqueur, or fruit juice.
  • Then wrap the cake in tin foil (leaving the cheesecloth on the cake).
  • Freeze if not being used right away.
  • Note: I usually start soaking the fruits around the end of October for a couple of weeks in the fridge, then mid Nov, I bake the cake, and freeze it.
  • Every couple of weeks, I take it out, re-soak the cheesecloth in liquor and wrap it back up and re-freeze.
  • By the time Christmas rolls around, you will have one moist and intoxicating cake!
  • (You can just use fruit juice if you don't want the alcohol. I think pineapple juice is the best).
  • You can decorate with an almond paste or icing of your choice or serve plain.
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