Lifestyle & Food: Celebrate Christmas with a traditional fruit cake

by

December 05, 2016
Sorrel fruit cake

It's beginning to look a lot like Christmas! As we get into the festive season, THE STAR will be helping you to celebrate with a few food recipes. This week, we will be sharing a fruitcake recipe from Suejen Edwards-Haynes of Forever Sweet. These tips are sure to help you make the perfect cake every single time. So, get your measuring cups and baking tins ready, and whip up a storm.

Ingredients

Fruits (blended)

n 2lbs raisins

n 1/2 lb prunes

n 2lbs dates or currants

n 1lb mixed fruits

n 4 cups of red wine

n 7tbsp of white rum

n 2lb cherry - diced

n 1lb butter - room temperature

n 2lb sugar

n 10 eggs

n 1tsp almond essence

n 1tsp vanilla

n 1tsp rose water

n 1lb flour

n 3tsp baking powder

n 2tbsp mixed spice

n 2tbsp of cinnamon

n 3tbsp of browning (optional)

Method

1. Soak the red wine, raisins, mixed peel and diced prunes for as long as possible. Overnight, or at least three hours, is fine.

2. Sift the dry ingredients - flour, baking powder, cinnamon and nutmeg.

3. Cream butter and eggs together until smooth in texture.

4. Preheat oven at 2508F

5. Add the egg mixture to the dry ingredients.

6. Combine well by using a wooden spoon or cake mixer. Be sure it is smooth in texture.

7. Use three eight-inch baking pans. Cut to size two grease-proof paper. Use the butter and lightly base the inside of the baking pans. Lay together the two grease papers on the inside of the baking pans.

8. Pour the cake batter halfway in the baking pans.

9. For a small baking pan, seven to eight inches, the baking time is three hours and 30 minutes.

For a large baking pan, nine to 10 inches, the baking time is four hours and 30 minutes.

10. Allow the cake to cool.

11. Spray cake with two to four capfuls of Jamaican white rum, Brandy, Appleton Jamaica Rum or Bacardi Rum, or any other kind of rum you like.

Additional tips

n Be sure the fruits are diced or blended together before soaking.

n Sift the flour and baking powder in order to prevent lumps.

n Sift dry ingredients before starting on the egg mixture. The less time the eggs sit waiting to be used, the less raw your cake will smell.

n Be sure to break the eggs, one at a time, into a separate container, before it is added to the batter. (This is to ensure if an egg is spoilt, it would not be added to the batter, as well as egg shell can be removed.)

n Use browning to add the rich, dark-brown signature colour.

n Lift and drop the baking pan on a hard surface, like a table, to release the air bubbles.

n Preheat oven eight minutes before starting to bake cake.

n Do not open the oven until five to eight minutes before completion.

n The longer the cake sits, is the richer it is! Let it sit for a couple of days and each day, spray the cake(s) with one or two capfuls of rum.

n Spray or brush cakes with rum instead of sprinkling. Spraying or brushing allows for better distribution of the rum.

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