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wendy@tstt.net.tt
http://www.caribbeangourmet-tt.com
Flavourful
fruitcakes
Well
it’s that time of the year once again, the time when
many think about their Christmas kitchen and begin their
preparations for the season, like making pastelles, sorrel,
ponche de crème and ginger beer and of course, last
but not least, the ubiquitous Christmas cake.
Those of you that do advance preparation I know you’ll
be thinking about your Christmas cake right about now.
Fruitcake, is a tradition here in T&T, and lots of us
have recipes that have been handed down from generation
to generation. And everyone has their own version of the
best fruitcake ever. Here are some delightful fruitcake
recipes for you to add to your collection.
LIGHT
CHRISTMAS
FRUIT CAKE
This light fruitcake is delicious and is sure to be enjoyed
by kids and grownups alike.
1 cup butter or margarine
1 cup granulated sugar
4 eggs
1/2 cup raisins
1/2 cup candied cherries, finely chopped
1/2 cup mixed peel
1/2 cup chopped walnuts or almonds, (optional)
2 cups all purpose flour
n Preheat oven to 325ºF. Grease, line and flour one nine-inch
round pan.
n With an electric mixer, cream butter and sugar until light
and creamy, about five minutes.
n Add eggs one at a time beating well between additions.
n Fold in flour and fruits. Pour batter into a nine-inch
round pan.
n Bake for about 1 1/2 hours. Cool.
BEST
EVER
CHRISTMAS CAKE
1 lb raisins
1 /2 lb currants
1/2 lb sultanas
1/2 lb prunes
1/2 lb chopped walnuts
1/4 lb mixed peel
1/4 lb cherries
1 2/3 cups dark rum
1 2/3 cups cherry brandy
1 lb butter or margarine
1 lb all purpose flour
3 tsp baking powder
1 lb brown sugar
6 eggs
1 tsp cinnamon and allspice, mixed
2 tsp mixed essence
n Seed and cut up fruits, except cherries into about 1/4-inch
pieces.
n Combine rum and cherry brandy and add fruits to mixture.
n Let soak overnight or up to one week.
n Preheat oven to 300ºF.
n Cream butter and sugar until light and fluffy.
n Add eggs one at a time, beating well after each addition.
n Sift together flour and baking powder, cinnamon and allspice.
n Drain fruits reserve liquid.
n Add drained fruits to butter and sugar mixture.
n Add cut up cherries and nuts.
n Fold flour into fruits and margarine mixture.
n Add mixed essence, mix well.
n Grease and line two nine-inch cake pans with waxed paper,
grease and flour paper.
n Spoon cake batter equally into prepared baking pans.
n Bake for two to 2 1/2 hours.
n Pour reserved rum and cherry brandy mixture over cake
when baked.
n Cool in pans before removing.
n Makes two nine-inch round cakes
OLD-FASHIONED
FRUITCAKE
1 cups mixed candied peel
2 1/2 cups raisins
2 cups currants
1/2 lb pitted prunes
2 cups pecans or walnuts chopped and toasted
1 cup each red and green glace cherries, halved
1 1/2 cups dark rum (or cherry brandy)
1 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp allspice
pinch salt
1 cup unsalted butter
1 cup brown sugar
3 eggs
2 tbs molasses
2 tsp vanilla
n Line two nine by five-inch loaf pans, or two nine-inch
round cake tins with brown paper twice, grease the last
layer and flour.
n In a large bowl combine mixed peel, prunes, currants,
raisins, and cherries pour on rum and let soak for a one-week
or overnight, drain and retain alcohol.
n Divide fruits into two, mince one half and combine with
unminced portion.
n Preheat oven to 250ºF
n Combine the rest of the flour with the cinnamon, nutmeg,
allspice, cloves and baking powder.
n With electric mixer cream butter with sugar until light
and fluffy, add eggs one at a time beating well between
each addition. Add vanilla and molasses.
n Fold in flour mixture.
Fold in fruit mixture and nuts.
n Turn batter into prepared pans and bake for 2 1/2 to three
hours until a tester comes out clean.
n Cool in tins. Pour the retained alcohol form the fruits
over cakes after baking.
n Makes two cakes
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