Jamaican Christmas Cake Recipe – CNW Network

Jamaican Christmas Cake Recipe

By Chef Minna Lafortune

Christmas is an all-time favorite holiday in Jamaica and the love for the season is also tied to the love for Christmas cake. Loaded with nuts and dried fruits, and of course rum or Jamaican wine, this festive dessert is the heart of the Caribbean holiday season – a dark, rich fruitcake for wine and fruit lovers!

Soak the following ingredients in a mixture of rum and wine for a month.

Or steam all the ingredients for the rum and wine mixture in the microwave for 4-6 minutes. Cool the mixture to room temperature.

2 pounds. raisins,

1 lb prunes (chopped)

2 pounds. currants,

½ bottle of port

½ bottle of Wray and Nephew White Overproof rum

To make a cake, use the following:

3 teaspoons ground cinnamon

2 teaspoons nutmeg

2 tsp all spices

2 teaspoons of salt

3 teaspoons baking powder

3 cups pastry flour

1 cup breadcrumbs

1 teaspoon grated zest of 1 lime or lemon

1 pound butter

2 cups of sugar

4 tablespoons of browning (to make yourself or buy from the supermarket)

8 eggs

4 teaspoons of rose water

1 cup of port

3 teaspoons of vanilla essence

Sift together all the dry ingredients. Add the breadcrumbs.

Cream the butter and sugar in a very large mixing bowl. Add the eggs little by little then add the lime zest. Add browning. Mix well.

Add 3-4 cups of soaked fruit, stirring with a large wooden spoon.

Add rose water, vanilla, 1 cup port

Gradually stir in the mixture of dry ingredients. Mix well. The mixture should be slightly stiff.

Pour the mixture into greased molds. Cover the molds with aluminum foil and bake for about 2 hours in a 350 degree oven.

Cakes are done when a butter knife or toothpick or skewer inserted in center comes out clean.

After removing the cakes from the oven, sprinkle them with the remaining rum and wine mixture. Keep covered.

Enjoy your lunch! Merry Christmas!

Michael M. Tomlin