Hi Drea
This is for those of you who bake their own Christmas Fruit Cakes. I've had this recipe since 1982 and its been a hit every time I've made it.
Jamaica Spiced Black Fruitcake
3 1/4 cups (810mL) dried currants
2 1/4 cups (560 mL) seedless raisins
2 cups (500 mL) seeded raisins, chopped
1 1/4 cups (310 mL) candied citron
1 1/2 cups (375 mL) figs, chopped
1 cup (250 mL) cooked and drained prunes, pitted and chopped
1 cup (250 mL) glazed whole cherries, sliced
1 cup (250 mL) chopped, pitted dates
1/2 cup (125mL) candied orange peel
1 cup 250 mL) blanched whole almonds, toasted and sliced
3 cups (750m) dark Jamaica rum
1 cups 250 mL) butter
2 cups (500 mL) dark brown sugar
1 1/2 tsp. (7 mL) each: cinnamon, allspice, nutmeg
5 eggs
2 cups (500 mL) sifted all-purpose flour
2 tsp (10mL baking powder
1/2 tsp. (2mL)salt
Combine fruits and nuts, stir in rum and let stand for a week.
Cream butter and sugar together, blend in spices and beat in 2 eggs. Sift together flour, baking powder and salt. Add i cup of this to the butter mixture, beat in remains 3 eggs. Then stir in fruit without draining it, add remaining flour and mix well.
Line 2 greased 9x5 inch loaf pans with greased paper and pour batter into them. Place them in the over in a large shallow pan of hot water to prevent cake from drying and bake for about 2 1/2 hours at 275 degrees F (135 degrees C).
When baked, cool in pans for 1 hour, then turn out on a rack, remove paper and let stand until cold. Wrap in foil and store in tightly closed container. Moisten occasionally with rum. Age for at least a month.
Drea, I found that you don't have to moisten with any more rum. As a matter of fact, I've kept a loaf for well over a year without adding more.
Enjoy. |
