original Jamaican Christmas Cake

Christmas fruitcakes have been baked for centuries with the oldest known method dating back to old Rome. Fruitcakes were a way to sustain fruits and nuts as well as a way to celebrate the harvest and seek good luck in the advent year. Jamaicans beloved Christmas cake is dark, spongy and heavy, with rum soaked fruit and rich flavor. Eaten only at Christmas the cake is a favored gift and house tradition.

Ingredients:

Bookstore

* 1 lb. Raisins

* 4 oz. Cherries

* ½ lb. Chopped prunes

* 2 oz. Cranberries

* 32 oz. Dark Jamaican rum

* 4 oz. Citrus peels

* grated rind of 1 lime

* 6 oz. Or 1.5 cup flour

* 8 oz. Butter

* 8 oz. Sugar

* 4 eggs

* 1 tsp. Cinnamon

* ½ tsp. Allspice

* ½ tsp. Ground cloves

* ½ tsp. Salt

* 1 cup wine/brandy

* 1 tsp. Baking powder

* 1 tsp. Vanilla

* 2 tbsp. Browning

Directions:

Soak fruits, peels and rind in rum for two weeks before baking. In a isolate bowl whip butter, sugar and browning until creamy. combine dry ingredients in isolate bowl and mix well. In a third bowl beat eggs and brandy together until well blended.

Add egg composition to creamed butter composition and blend well. Strain and add fruits, retention rum for fruity drinks. slowly mix dry ingredients to batter and fold together.

Pour batter into a lightly buttered 9" cake pan and bake at 350F for 1-½ hours checking after 1 hour. Sprinkle with powdered sugar before serving.

original Jamaican Christmas Cake