Eshun's Creole Christmas Cake

It is mostly dark boozy fruit held together with cake batter. The cake has no nuts (although you can add them), which is excellent for people who are allergic. It can be eaten almost right away. Self-rising flour is available at bulk-food stores and some supermarkets (substitute 3 cups all-purpose flour, 1 tablespoon baking powder and 1 teaspoon salt).

Ingredients

• 2 cups chopped dried apricots
• 2 cups dried cranberries or cherries
• 2 cups chopped dried pineapple
• 2 cups chopped pitted prunes
• 2 cups yellow raisins
• 2 cups Thompson raisins
• 1 cup candied orange peel
• 1 cup chopped dried figs
• 1 cup rum
• 1 cup brandy
• 1 cup port
• 1 cup Cointreau
• 1 cup water
• 2 teaspoons bitters
• 1 (3 inch) cinnamon stick
• 1 teaspoon ground cinnamon
• 1 teaspoon fresh ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 2 cups unsalted butter, softened
• 3 cups Demerara sugar
• 8 large eggs, beaten
• 3 cups self-rising flour
• 2 teaspoons vanilla extract

Instructions

1. Combine fruit in a large pot. Stir in rum, brandy, port, Cointreau, water and bitters. Add cinnamon stick, cinnamon, nutmeg, cloves, allspice and salt. Bring mixture to a boil, reduce heat and simmer gently for 10 minutes. Remove fruit mixture to large bowl, cover with plastic wrap and let sit for five days, tossing it once a day.
2. Prepare cake pans. This is a large amount of cake and will fill eight gift-size loaf pans, four 8-inch square pans or any combination of other sizes. Butter pans and line with parchment paper.
3. Heat oven to 275 degrees F.
4. Beat together butter and sugar until well mixed. Gradually beat in eggs a little at a time, adding some of the flour if the mixture starts to curdle.
5. Stir in remaining flour. Add fruit mixture with liquid to flour and egg mixture. I find it easiest to use your hands to do this. Spoon into prepared pans and smooth the surface. Loosely cover top with a double layer of parchment paper. Bake for about 2 hours for small pans and up to 3 hours for large ones. Test with a wooden pick. It should come out clean although the cake will be quite moist in centre.
6. Cool pans on rack. Unmold and wrap with foil. Leave for a few days before cutting.

Attribution

The recipe is by Lucy Waverman Food Columnist Globe and Mail, Canada's national newspaper.

Lucy Waverman, Food columnist Globe and Mail, Food Editor, Award winning cookbook author

Eshun Mott was my recipe tester and it was her inspiration that produced this cake.