THURSDAY, DECEMBER 14, 2023 38 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS MIXED FRUIT INGREDIENTS 330g dry fruits 236.59ml white rum 54.88ml Red Label Wine FRUITCAKE INGREDIENTS 384g plain flour 200g unsalted butter 200g soft dark brown sugar 8 eggs 1tsp baking powder 1 tsp grated nutmeg 1 tsp cinnamon powder ½ tbsp allspice ½ tbsp vanilla extract ½ tbsp rose water 5 tbsps browning sauce 5 tbsps molasses, optional (use more browning sauce to replace) 59.15ml white rum ½ tbsp lemon juice Lemon zest from a whole lemon JAMAICAN BLACK RUM FRUITCAKE DIRECTIONS FOR FRUIT MIX • Add the mixed fruit to a glass kitchen container. • Pour the rum and the wine over the mixed fruit. Cover and leave to soak for at least a week. • On baking day, pour the soaked fruit into a blender and pulse until you know longer recognise the fruit, but not until smooth. Set aside. FOR FRUIT CAKE • Get the molasses runnier by heating it with half the white rum for about a minute on high heat. Stir continuously! Set aside to cool while you prepare the rest of the ingredients. • Grease a 10-inch round cake tin and line it with a layer of baking parchment paper. • Preheat the oven to 150°C fan or 325 °F or gas mark ‘3’. • In a kitchen bowl, sift the plain flour and the baking powder. Add and combine the ground allspice, cinnamon powder and freshly grated nutmeg. Set aside. • In a mixing bowl, whisk together the butter and dark brown sugars until creamy. • Whisk together the eggs, lemon juice and lemon zest. Add it a little at a time to the cream butter and sugar. • Add the flour mixture a little at a time. Fold in using a wooden spoon. Don’t overwork the batter or else the fruitcake will become dense. • Add the blended fruit, vanilla extract, rose water, browning sauce, molasses and the rest of the rum. Combine without overworking the batter. • Pour the mixture into the prepared baking pan. Bake in the preheated oven for about 2 hours, until sticking a toothpick in the middle comes out clean. • Remove from oven and place on a rack to cool. Once cool, spray the cake with 1/4 cup/100ml of rum and wine. The ratio of rum to wine is up to you. Source: jamaicanfoodsandrecipes.com
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