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Creole Christmas Cake

 
Creole Christmas Cake
88

This very rich cake from the West Indies is ideal for those who prefer not to ice their Christmas cakes.

Yield

16

servings

Prep

20

min

Cook

4

hrs

Ready

1

Trans-fat Free, High Fiber
 

Ingredients

3 tablespoons rum
3 tablespoons brandy
3 tablespoons kirsch (cherry brandy)
*
3 tablespoons cointreau
*
3 tablespoons water
1 ½ teaspoons angostura bitters
*
½ teaspoon cinnamon
ground
½ teaspoon nutmeg
ground
½ teaspoon cloves
ground
½ teaspoon salt
1 ½ teaspoons vanilla extract
1 tablespoon molasses
sugar
225 grams golden raisins
sultanas
225 grams raisins, seedless
225 grams currants
100 grams prunes
stoned, no soak, chopped
50 grams maraschino cherries
chopped
*
100 grams mixed candied peel
*
50 grams almonds
chopped
50 grams pecans
chopped
250 grams self-rising flour
250 grams demerara sugar
*
250 grams butter
room temperature
5 large eggs
size 1

Directions

Six to eight days before you intend to bake the cake, measure out the rum, brandy, cherry brandy, cointreau, water and bitters into a large saucepan.

Then add the spices, sugar, fruit and nuts.

Stir the ingredients together and heat them over a very low heat until the liquid is just moving - DO NOT LET IT BOIL.

Simmer for about 15 minutes. Tip the mixture into a mixing bowl or other glass or china container and allow it to cool completely.

Cover the bowl with a double layer of clingfilm and place in the refrigerator or a very cool place.

Stir the mixture from time to time during the next few days.

Six to eight days later, preheat the oven to 275 F.

Cream the butter and sugar together and fold in the flour and beaten eggs.

Add the fruit mixture a little at a time until it is evenly blended.

Spoon the cake mixture into the prepared tin, level the top and bake in the preheated oven for about 3½ to 4 hours.

If you think the cake is becoming too brown, place a double thickness of greaseproof paper over the top of it as protection.

When the cake is quite cold, wrap it in greaseproof paper first then either place it well in a plastic cake box or wrap it in silver foil.

This cake will keep for a few weeks.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 144446% of calories from fat
 % Daily Value *
Total Fat 74g 114%
Saturated Fat 36g 178%
Trans Fat 0g
Cholesterol 399mg 133%
Sodium 1554mg 65%
Total Carbohydrate 56g 56%
Dietary Fiber 11g 43%
Sugars g
Protein 47g
Vitamin A 44% Vitamin C 176%
Calcium 41% Iron 47%
* based on a 2,000 calorie diet How is this calculated?

 

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