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---------- Recipe via Meal-Master (tm) v8.04
Title: Creole Christmas Cake
Categories: Cakes, Holiday
Yield: 1 Cake
3 tb Rum
3 tb Brandy
3 tb Cherry brandy
3 tb Cointreau
3 tb Water
1 1/2 ts Angostura bitters
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground cloves
1/2 ts Salt
1 1/2 ts Vanilla extract
1 tb Molasses sugar
225 g Sultanas
225 g Raisins
225 g Currants
100 g Stoned no-soak prunes;
-chopped
50 g Glace cherries; chopped
100 g Mixed candied peel
50 g Almonds; chopped
50 g Pecans; chopped
250 g Self-raising flour
250 g Demerara sugar
250 g Butter; room temperature
5 ea Eggs (size 1)
This very rich cake from the West Indies is ideal for
those who prefer not to ice their Christmas cakes.
Indeed, icing is not recommended. Just tie a brightly
coloured ribbon round it and you have a real feast of
cake. The fruit and nuts are soaked for a week before
baking.
Directions: Six to eight days before you intend to
bake the cake, measure out the rum, brandy, cherry
brandy, cointreau, water and bitters into a large
saucepan. Then add the spices, sugar, fruit and nuts.
Stir the ingredients together and heat them over a
very low heat until the liquid is just moving - DO NOT
LET IT BOIL. Simmer for about 15 minutes. Tip the
mixture into a mixing bowl or other glass or china
container and allow it to cool completely. Cover the
bowl with a double layer of clingfilm and place in the
refrigerator or a very cool place. Stir the mixture
from time to time during the next few days.
Six to eight days later, preheat the oven to Gas 1,
275 F., 140 C. Cream the butter and sugar together and
fold in the flour and beaten eggs. Add the fruit
mixture a little at a time until it is evenly blended.
Spoon the cake mixture into the prepared tin, level
the top and bake in the preheated oven for about 3 1/2
to 4 hours. If you think the cake is becoming too
brown, place a double thickness of greaseproof paper
over the top of it as protection. When the cake is
quite cold, wrap it in greaseproof paper first then
either place it well in a plastic cake box or wrap it
in silver foil.
This cake will keep for a few weeks. Taken from
Christmas baking magazine.
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