Jamaican Light Fruit Cake Recipe
Ingredients
| Currants | 1 pound | |
| Prunes | 1 pound | |
| Dates | 1 pound | |
| Seedless raisins | 1 pound | |
| Dry white wine | 2 Cup (16 tbs) | |
| Rum | 2 Cup (16 tbs) | |
| All purpose flour | 6 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1 Teaspoon | |
| 2 cups butter, at room temperature | ||
| Granulated Sugar | 2 Cup (16 tbs) | |
| Eggs | 8 , Well beaten | |
| Vanilla extract | 1 Teaspoon | |
Directions
1. Wash the currants and prunes and dry. Pit the prunes and dates and cut them into small pieces. Mix all the fruits with the wine and rum and let stand three days, stirring every day.
2. Preheat oven to slow (300° F.).
3. Sift together the flour, baking powder, cinnamon and nutmeg.
4. Cream the butter, add the sugar and cream well. Add the eggs and vanilla and mix well. Add the flour mixture gradually, stirring until blended. Fold in the prepared fruit and liquor.
5. Grease four 8 1/2 by 4 1/4 by 2 1/4 inch pans, line with waxed paper and grease the paper. Fill not more than three-quarters full with the batter.
6. Place a shallow pan of hot water on the bottom of the oven; place the cakes on a rack in the middle of the oven and bake about three hours. Remove the pan of water thirty minutes before the cakes are done.
7. Remove the cakes with the paper and place on a rack to cool. Wrap in fresh waxed paper or aluminum foil and store in an airtight container in a cool place. Allow at least two weeks, preferably longer, for aging.
2. Preheat oven to slow (300° F.).
3. Sift together the flour, baking powder, cinnamon and nutmeg.
4. Cream the butter, add the sugar and cream well. Add the eggs and vanilla and mix well. Add the flour mixture gradually, stirring until blended. Fold in the prepared fruit and liquor.
5. Grease four 8 1/2 by 4 1/4 by 2 1/4 inch pans, line with waxed paper and grease the paper. Fill not more than three-quarters full with the batter.
6. Place a shallow pan of hot water on the bottom of the oven; place the cakes on a rack in the middle of the oven and bake about three hours. Remove the pan of water thirty minutes before the cakes are done.
7. Remove the cakes with the paper and place on a rack to cool. Wrap in fresh waxed paper or aluminum foil and store in an airtight container in a cool place. Allow at least two weeks, preferably longer, for aging.
Chef
