|
  |
| The Caribbean Kitchen - Recipe 013 | |
Spiced Caribbean Christmas Cake added 31Dec2000
|
|
| Preparation time: | About 20 minutes to cook fruit | Preparation time: | about 10 minutes |
| Cooking time: | 3 1/2 to 4 hours (seriously!) | Cooking time: | 0 |
| Result: | 9" cake | Result: | about 1 cup of frosting |
| Ingredients (Xmas Cake): 1+1/2 lb (675g) Mixed Dried Fruit |
Ingredients (Hard Sauce): ~1/4 Cup (60ml) Brandy or Rum
Method (Hard Sauce): With an electric mixer, combine the above ingredients until the desired consistency is reached. |
||
| Shopping List (both recipes): | |||
| Baking ------ Confectioners' Sugar Self-Rising Flour Raw Sugar Dairy ----- Butter Eggs Spices ------ Apple pie spice Salt Real Vanilla extract |
Misc ---- 1+1/2 lb(675g) Mixed Dried Fruit (make sure your mix has some dried cherries) Prunes Dried Mango or papaya pieces Candied cherries - quartered Brandy Port Rum Cherry Brandy |
||
| Method (Xmas Cake) 1 Combine the mixed
fruit, prunes, mango or papaya pieces and candied cherries in a sauce pan. Add the brandy,
rum, port, cherry brandy, apple pie spice, salt, vanilla extract, and 4 T water. |
|||
| 2 Preheat the oven to 275 (130C). Grease and line (with parchment) a 9 inch round cake pan. | |||
| 3 Sift the flour into a
mixing bowl. Add the raw sugar, softened butter and eggs. Mix thoroughly until well
combined. Gradually fold in the macerated fruit mixture. Pour the mixture into the prepared pan. Do not level the surface. |
|||
| 4 Bake for 3 1/2 to 4 hours until cooked through. Place a sheet of wax paper over the cake after about 3 hours, if it appears to be browning too quickly. | |||
| 5 Leave the cake to cool in the pan for 45 minutes, then transfer it to a wire rack to cool completely. Wrap in plastic wrap and store in an airtight pan. The cake will keep for up to 1 month. | |||
|
