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Christmas Cake

Courses: Dessert
Serves: 10 people

Recipe Ingredients

1/2 lb 227g / 8ozUnsalted butter
1/2 lb 227g / 8ozLight brown sugar
1 teaspoon 5mlVanilla extract
2 teaspoons 10mlLime juice
1 teaspoon 5mlLime zest
6   Eggs
6 oz 170gFresh bread crumbs
6 oz 170gFlour
1/2 teaspoon 2.5mlGround cinnamon
1/2 teaspoon 2.5mlGround nutmeg
1/2 teaspoon 2.5mlGround ginger
1/4 teaspoon 1.3mlGround cloves
1 1/2 teaspoons 7.5mlBaking powder
1/4 teaspoon 1.3mlKosher salt
1 cup 237mlRum
1   Port
4 cups 440g / 15ozMixed Marinated Fruit - (listed below),
  Squeezed, and finely chopped
  Mixed Marinated Fruit
1 lb 454g / 16ozBlack raisins
1 lb 454g / 16ozGolden raisins
1 lb 454g / 16ozPrunes - cut in quarters
  = (or eighths, depending on size)
4   Cinnamon sticks
2   Vanilla beans - split
  Jamaican white rum
  Jamaican spiced rum

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.

MELTING POT with Cheryl Smith - (Show # MP-1B75) - from the TV FOOD NETWORK


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