Jamaican Spiced Black Fruitcake
- 3 1/4 cups dried currants
- 2 1/4 cups seedless raisins
- 2 cups seeded raisins, chopped
- 1 1/4 cups sliced citron
- 1 1/2 cups dried figs, chopped
- 1 cup cooked and drained dried prunes, pitted an
- 1 1/2 cups blanched whole almonds, toasted and sliced
- 1 cup chopped, pitted dried dates
- 1 cup glazed whole cherries, sliced
- 1/2 cup glazed orange peel, chopped
- 3 cups dark Jamaica rum
- 1 cup butter
- 2 cups dark brown sugar, firmly packed
- 1 1/2 teaspoons each, cinnamon, allspice and nutmeg
- 5 large eggs, divided
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Prepare the fruits and almonds and mix well.
- Stir in the rum and allow to soak for one week.
- Heat oven to slow (275 degrees F).
- Soften the butter in a large mixing bowl and gradually blend in the sugar
- Beat in two of the eggs.
- Sift the flour with the baking powder and salt and add one cup to the butter
- Beat in the remaining three eggs, stir in the rum-soaked fruit, undrained,
and add the remaining flour. Mix well.
- Line TWO greased 9 x 5 x 3 inch loaf pans with brown or wax paper and grease
the paper lightly.
- Divide the batter equally between the two pans. Place a large shallow pan
of hot water beneath the cake pans in the oven to prevent the cake from drying.
- Bake the cake until a wooden pick inserted in the center comes out clean,
about 2 1/2 hours.
- Cool in the loaf pans one hour.
- Remove to a wire rack, remove the paper and let rest until cold.
- Wrap in aluminum foil and store in a tightly closed tin box. Moisten occasionally
with Jamaican rum.
- Age for at least one month before serving.
Posted by Olga at Recipe Goldmine Sunday Dec 10, 2006 06:23 pm.