Jamaican Black Christmas Cake

By SFCook

We suggest making the cake at least four weeks in advance because the longer it sits, the better it becomes. I think this is one fruit cake that will not get passed around year after year... you'll be lucky if it lasts through Christmas!

Ingredients

• 4 cups mixed dried fruits (raisins, currants, prunes, citron, cherries, dates)
• 3 cups port wine
• 3 cups white rum (preferably Appleton)
• 1/2 pound butter
• 1/2 pound granulated sugar (brown sugar is traditional but Valrie says granulated dissolves quicker)
• 6 eggs
• 12 ounces all-purpose flour
• 2 tablespoons baking powder
• 1 tablespoon browning
• 1 teaspoon Benjamin vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon nutmeg
• 1 teaspoon ground allspice
• 2 teaspoon lemon juice

Details

Servings 12
Adapted from epicurean.com

Preparation

Step 1

Preparing Fruits for Baking: Wash fruit well. Soak fruits in 2 cups port wine and 2 cups rum for at least 4 weeks before baking.

To bake the cake:

Preheat oven to 350 degrees F.

Grease a 10-inch baking tin with butter or margarine. Line the tin with wax paper.

Mix butter and sugar until light and fluffy.

Add eggs, one at a time, and continue beating until mixture is smooth.

Add flour and baking powder and continue to mix. Blend in browning, vanilla, almond, nutmeg, allspice, and lemon juice.

In a blender or processor, grind fruits and add to mixture. Add 1 cup rum and 1 cup wine and mix well. Place in oven.

Cake is baked when a knife is inserted into center of cake and comes out clean. Check cake after an hour. This will make approximately 4 pounds of cake. If you're baking it weeks or months in advance, continue basting it periodically with wine.