Christmas Cake Recipe - Cooking Index
Christmas Cake Recipe - Cooking Index
| 1/2 lb | Unsalted butter | |
| 1/2 lb | Light brown sugar | |
| 1 teaspoon | Vanilla extract | |
| 2 teaspoons | Lime juice | |
| 1 teaspoon | Lime zest | |
| 6 | Eggs | |
| 6 oz | Fresh bread crumbs | |
| 6 oz | Flour | |
| 1/2 teaspoon | Ground cinnamon | |
| 1/2 teaspoon | Ground nutmeg | |
| 1/2 teaspoon | Ground ginger | |
| 1/4 teaspoon | Ground cloves | |
| 1 1/2 teaspoons | Baking powder | |
| 1/4 teaspoon | Kosher salt | |
| 1 cup | Rum | |
| 1 | Port | |
| 4 cups | Mixed Marinated Fruit - (listed below), | |
| Squeezed, and finely chopped | ||
| Mixed Marinated Fruit | ||
| 1 lb | Black raisins | |
| 1 lb | Golden raisins | |
| 1 lb | Prunes - cut in quarters | |
| = (or eighths, depending on size) | ||
| 4 | Cinnamon sticks | |
| 2 | Vanilla beans - split | |
| Jamaican white rum | ||
| Jamaican spiced rum | ||
| Port |
Preheat oven to 350 degrees.
In a mixing bowl, cream the butter and sugar until light and fluffy. Mix in the vanilla, lime juice, and lime zest. Add the eggs 1 at a time, and incorporate well. Combine bread crumbs, flour, all the spices, baking powder, and salt. Combine rum and port. Add flour mixture alternately with rum/port mixture into the batter. Fold in the chopped marinated fruit.
Prepare 1 (9-inch) cake pan or 2 spring form pans by lining bottom and sides with parchment paper. Fill the pan 3/4 of the way and bake until a skewer comes out of the center of the cake clean, about 1 hour and 10 minutes.
For the Mixed Marinated Fruit: Put raisins, prunes, cinnamon sticks, and vanilla beans in a glass jar and cover with mixture of equal parts Jamaican white rum, Jamaican spiced rum, and Port. Cover with a tight fitting lid, label, and date the jar. Put in a cool, dry cupboard. From time to time, check the fruits to see if more liquor is needed, as the fruits will plump and soak up the liquid.
Keep the fruit covered in liquor. It is best to allow the fruit to marinate for at least 1 month for best flavor.
This recipe yields 10 servings.
Source:
MELTING POT with Cheryl Smith - (Show # MP-1B75) - from the TV FOOD NETWORK
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