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The Caribbean Kitchen - Recipe 013
Spiced Caribbean Christmas Cake
added 31Dec2000



From: World Encyclopedia of Spices
Via: CatScratch


Preparation time: About 20 minutes to cook fruit Preparation time: about 10 minutes
Cooking time: 3 1/2 to 4 hours (seriously!) Cooking time: 0
Result: 9" cake Result: about 1 cup of frosting
Ingredients (Xmas Cake):

1+1/2 lb (675g) Mixed Dried Fruit
   (make sure your mix has some dried cherries)
2/3 Cup (~100g) Prunes, chopped
2/3 Cup (~100g) Dried Mango or papaya pieces, chopped
   (if you cannot find these use more mixed fruit)
1/2 Cup (1dL) Candied cherries, quartered
3 Tbsp Brandy
3 Tbsp Port
3 Tbsp Rum
4 Tbsp Cherry Brandy
1 Tbsp Apple pie spice
1/2 tsp Salt
2 tsp Real Vanilla extract
2 1/4 Cup (315g) Self-Rising Flour
1 1/2 Cup (300g) Raw Sugar
6 Eggs
1 Cup (225g) Butter, softened (generous cup)
4 Tbsp Water

Ingredients (Hard Sauce):

~1/4 Cup (60ml) Brandy or Rum
1/4 Cup (60g) Butter
~2-3 Cup (~225g) Confectioners' Sugar


Method (Hard Sauce):

With an electric mixer, combine the above ingredients until the desired consistency is reached.

Shopping List (both recipes):
Confectioners' Sugar
Self-Rising Flour
Raw Sugar


Apple pie spice
Real Vanilla extract
1+1/2 lb(675g) Mixed Dried Fruit
  (make sure your mix has some dried cherries)
Dried Mango or papaya pieces
Candied cherries - quartered
Cherry Brandy
Method (Xmas Cake)

1 Combine the mixed fruit, prunes, mango or papaya pieces and candied cherries in a sauce pan. Add the brandy, rum, port, cherry brandy, apple pie spice, salt, vanilla extract, and 4 T water.

Bring to a boil then simmer for 15 minutes. Set the fruit mixture aside to cool.

2  Preheat the oven to 275 (130C). Grease and line (with parchment) a 9 inch round cake pan.
3  Sift the flour into a mixing bowl. Add the raw sugar, softened butter and eggs. Mix thoroughly until well combined.

Gradually fold in the macerated fruit mixture. Pour the mixture into the prepared pan. Do not level the surface.
4  Bake for 3 1/2 to 4 hours until cooked through. Place a sheet of wax paper over the cake after about 3 hours, if it appears to be browning too quickly.
5  Leave the cake to cool in the pan for 45 minutes, then transfer it to a wire rack to cool completely. Wrap in plastic wrap and store in an airtight pan. The cake will keep for up to 1 month.


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