Christmas Cake

Recipe Ingredients

1/2 lb	227g / 8oz	Unsalted butter
1/2 lb	227g / 8oz	Light brown sugar
1 teaspoon	5ml	Vanilla extract
2 teaspoons	10ml	Lime juice
1 teaspoon	5ml	Lime zest
6		Eggs
6 oz	170g	Fresh bread crumbs
6 oz	170g	Flour
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Ground cloves
1 1/2 teaspoons	7.5ml	Baking powder
1/4 teaspoon	1.3ml	Kosher salt
1 cup	237ml	Rum
1		Port
4 cups	440g / 15oz	Mixed Marinated Fruit - (listed below),
		Squeezed, and finely chopped
		Mixed Marinated Fruit
1 lb	454g / 16oz	Black raisins
1 lb	454g / 16oz	Golden raisins
1 lb	454g / 16oz	Prunes - cut in quarters
		= (or eighths, depending on size)
4		Cinnamon sticks
2		Vanilla beans - split
		Jamaican white rum
		Jamaican spiced rum
		Port

Recipe Instructions

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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