Sunday, December 27, 2009

Jamaican Fruit Cake

Contributed by: Carlene Richards

Ingredients
1 cup butter
1 cup white sugar
5 eggs
2 tablespoons white rum (optional)
1-1/2 teaspoons lime juice
1/2 teaspoon vanilla extract
1-1/2 teaspoons almond extract
1 grated zest of one lime
1 pound chopped dried mixed fruit
1 cup red wine
1/2 cup dark molasses
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 pinch salt

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 1 - 9 inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans. Bake in preheated oven for 70 to 80 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Notes
For best results, fruits should be soaked in wine for at least 3 weeks, or boiled in the wine.
Use a combination of raisins currants, golden raisins, prunes, and dried cherries, or any dried fruit of your preference.
Additional wine or rum can be brushed onto cake as needed to keep moist.

No comments:

Post a Comment