I’m sitting in my aunt’s kitchen as we speak getting intoxicated on the scent of Brandy wafting through the air- the smell is the familiar- it’s undoubtedly the scent of a West Indian Christmas!
Jamaicans as you may know love some good ‘ole rum and when it comes to making festive cakes, not a lick is spared. Not only is the cake mix littered with spirits before it’s even in the oven, but it’s then doused with liquor for several days after it has been baked. Mmmm pretty good stuff, no?
If this sounds like your idea of culinary heaven, then you’ll be extremely pleased to know that I like Santa have come bearing gifts. I’ve kindly brought you all a recipe to give you that Irie feeling that only a good Caribbean cake can deliver, so make sure you’re ready to bring on the boozy brandy and currants, and kick back to enjoy the xmas countdown.
-Peace and love – Jade S-
Recipe courtesy of JamaicaMix.com
Ingredients
1 lb Butter or margarine, softened
1 lb Dark brown sugar
1 doz eggs
1 lb Flour
2 tsp Vanilla extract
2 tsp Baking powder
2 tsp Baking soda
2 tsp Burnt sugar (found in Caribbean markets)
Cinnamon and nutmeg to taste
1/3 cup Rum
2 fruit mixture
1 lb Prunes
1 lb Raisins
1 lb Currants
1 lb Cherries
- In a large bowl, cream butter and sugar together until pale yellow. Add 2 eggs at a time, mixing well after each addition. Add vanilla and burnt sugar.
- In a medium bowl, sift together all dry ingredients. Add slowly to the large bowl, mixing well. The batter will be very heavy. Add about 2 cups of the fruit mixture (more or less according to taste). Mix well. Pour into well greased and floured cake tins. Bake at 350 degrees for about an 1 hour or until a knife inserted in the middle comes out clean.
- Once the cake is cooled (do not remove it from the tin), pour approximately 1/4 cup of rum over it. Cover tightly with aluminum foil. Check the cake every 2 to 3 days. If it becomes “dry” add some more rum. Continue in this manner for 1 month. (You might not have to add any rum to it after 2 weeks, but keep checking it.)
Fruit Mixture: Chop fruit in blender or food processor. Put into a jar which can be tightly sealed. Cover the contents with rum and seal the jar.
Keep in a cool, dark place. This should be done at least 1 month in advance of the cake. If you don’t use all of the fruit mixture, don’t worry…it will keep for years! It’s also a great topping for vanilla ice cream
Global Xmas 