Saturday, 10 January 2009
My Jamaican Christmas Cake
Yay! It worked!
This was a real experiment as I had no idea how it would turn out, but I was so pleased with the results. The cake was rich, heavy and moist - it tasted just how I remembered it as a kid! Felt really nice, sort of comfort memory food. I will definitely make it again! I think it will become another new tradition hehe. I had enough mixture to make one big cake, and two mini cakes which I gave to friends.
Soaked fruit from
9 oz butter
1 tsp Madagascan vanilla extract
9oz dark brown sugar (I used vergoise brune)
9 oz self-raising flour
1/4 tsp freshly grated nutmeg
1 tsp cinnamon
pinch of ground cloves
pinch of salt
2oz chopped pecan nuts
Cream the butter, sugar and vanilla extract in a large bowl. Add the beaten eggs.
Sieve the flour, salt and spices over the butter/eggy mixture, and stir well to combine.
Add the soaked fruit and pecan nuts. Stir thoroughly.
Pour the mixture into a double-lined tin, and bake at 140 degrees for 3 hours, then cover the cake with double greaseproof paper and bake for another hour.
Allow the cake to cool completely, then wrap in greaseproof paper and foil until it needs to be marzipaned and iced.
I used Delia's recipe for the Almond Icing - it was surprisingly easy and really delicious too!
And also used her Fondant Icing recipe as well, and kept the leftovers to make decorations.