Jamacan traditional fruit Cake
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| Real Jamaican Fruit by Juliet Christie Murray |
Ingregredients
8 ozs mix peel
8 ozs cherries
8 ozs raisens
8 ozs currants
8 ozs prunes
4 ozs ground almonds
1 cup white rum
2 cups Port or (Red Label is best)
2 cups Port or (Red Label is best)
1/2 cup molasses
2 cup prune wine
3 ozs caramel browning
1 teaspoon vanilla extract
1/2 tsp angostoria bitters
1 tsp almond extract
1 tsp almond extract
1 tsp rose water
10 ozs brown sugar
8 ozs flour
6 eggs
2 tsps lime juice
1 tsp lime zest
4 ounces fresh bread crumbs
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp lime zest
4 ounces fresh bread crumbs
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp mixed spice
1 1/2 teaspoons baking powder
1/4 tsp salt
1/4 tsp salt
Directions
Step 1
Chop fruits and put in jar
Pour on molasses rum and wines
Add all liquid flavouring and
bitters except lime juice .
add 2 ozs sugar
Cover and set aside. The longer the better to gather flavour and soften fruits.
Step 2
You will need at least 2 -3 9 inches baking tins
Line with grease paper and bottoms and sides and set a side
Step 3
Combine bread crumbs, flour, all the spices, baking powder, and salt.set aside.
Step 4
In a mixing bowl, cream the butter and sugar until light and fluffy.
Separate eggs and add yolk to mixture one at a time. Set aside whites.
Mix and add lemon juice with zest to the mixture
Step 5
Add soaked fruits to micture and
Mix well.
Step 6
l Preheat oven to 350 degrees F.
Step 7
Fold flour mixture alternately with liquid mixture into the batter you make need more liquid
You can use plain water or mixture of wine and water ) if the mixture is getting too stiff
Step 8
Now beat the egg white and fold it intol
The batter gently
Step 9
Put a pan of water at thr bottom of the oven to keep cake moist
Step 10
Fill the pan 3/4 of the way and bake , about 1 hour and 10 minutes.or until a skewer comes out of the center clear
Step 11
Remove from oven and cool .for ay least 30 minutes.
You May remove from tin or pour on
Prune wine to keep moist.This cake can be kept for a few a months. You can pour on wine with a little rum. 1-2 times a week.
This recipe is also used to make wedding cake.
It is best to cover eeith almond paste first before adding on the .Royal icing, almond paste will keep the colour from seeping and discolour the icing
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