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 Glacé 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.
