Every year I play around with my Jamaican Christmas Cake recipe to find that right and pleasing taste and texture. I must say that this years combo is one of my favorites! It has that hint of alcohol but still very much mild and family friendly. Nothing is too overpowering and all the flavors are in balance. Below, I've listed all the ingredients I used to make it as well as step by step instructions. If you try this recipe and like it - let me know. You're welcome!
3 cups flour
1 tsp salt
2 tsp. baking powder
2 tsp cinnamon
1 tbsp all spice
2/3 cup butter
2/3 cup butter
2/3 cup margarine
2/3 cup (tenderflake) lard
2 cups brown sugar
8 eggs
3 1/4 cups soaked fruits (raisins,
2 cups brown sugar
8 eggs
3 1/4 cups soaked fruits (raisins,
mixed peel, cherrie , prunes etc. in part white rum and red label wine)
1 cup cranberry juice
1 cup water
1/2 tsp almond essence
1 tbsp vanilla
Finely grated rind of 1 lime/lemon/ quarter of an orange
1/2 tsp almond essence
1 tbsp vanilla
Finely grated rind of 1 lime/lemon/ quarter of an orange
1tbsp lime juice
4 tbsp browning
Method
1. Preheat oven to 350 degrees Farenheit
4 tbsp browning
Method
1. Preheat oven to 350 degrees Farenheit
2. Cream butter, margarine, lard, sugar and browning until soft and fluffy
3. Sieve all dry ingredients together
4. Beat eggs, cranberry and lime juice
5. Add egg mixture to cremed butter etc.
6. Blend fruits on pulse setting or in food processor
3. Sieve all dry ingredients together
4. Beat eggs, cranberry and lime juice
5. Add egg mixture to cremed butter etc.
6. Blend fruits on pulse setting or in food processor
7. Add fruits
8. Add flour and fold in. Do not overbeat when mixing.
9. Pour into 2 greased 9 inch spring form pans.
8. Add flour and fold in. Do not overbeat when mixing.
9. Pour into 2 greased 9 inch spring form pans.
10. Bake for 1 1/2 hours.
Yield: Two 9 inch round cake
