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Christmas Cake West Indian Style

 

.
340

Yield

16

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Low Sodium
 

Ingredients

1 cup raisins, seedless
1 cup currants
½ cup candied cherries
*
½ cup mixed citrus peel
candied
*
1 cup mixed dried fruit
*
1 cup rum
*
1 cup sherry
sweet, or port wine
*
Cake
½ pound butter
at room temperature
½ cup brown sugar
*
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ginger
ground
*
1 teaspoon nutmeg
ground
3 teaspoons cinnamon
ground
½ teaspoon cloves
ground
½ teaspoon allspice
ground
*
2 ½ teaspoons lemon extract
*
2 ½ teaspoons almond extract
*
1 teaspoon vanilla extract
*
¼ cup food coloring
brown
*
½ cup rum
*

Directions

Fruit Mixture:

Mix together all the ingredients and store in a tightly sealed jar for at least 1 month.

The Cake: Prepare a 10? deep round cake baking tin or a 13? x 9? baking tin by lining it with two layers of waxed paper, greasing between the layers.

Preheat the oven to 250 degrees.

In a large bowl, cream together the butter and sugar until they are light and fluffy.

Add the eggs, one at a time, mixing well after each addition.

Sift the flour, baking powder and all the dry spices together.

Add the lemon essence, almond essence and vanilla essence to the fruit mixture.

By hand, stir tablespoonful of the flour mixture and the fruit mixture alternately into the butter, sugar and egg mixture.

Add the browning gradually, stirring until a deepish brown colour is reached.

Turn the cake mixture into the baking tin, smooth the top and bake in the oven for 3 to 4 hours or until a skewer or wooden toothpick, inserted, comes out clean.

This can take an additional hour or two.

Remove the cake from the oven, prick it all over with a skewer or toothpick and pour the rum all over it.

Remove the cake from the tin when it is cool, wrap it tightly in waxed paper, place it in an airtight container and leave for a month for best flavour.

Every week, prick the cake with a skewer and pour on about 1 tablespoon of rum. (Makes one 5 pound cake. )

Serve with Hard Rum Sauce.

 

* not incl. in nutrient facts

Add review

 

 

Comments

1 MONTH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

almost 12 years ago

Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 22353% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 102mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 6%
Sugars g
Protein 8g
Vitamin A 13% Vitamin C 22%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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