Prep cake pans and preheat oven Preheat the oven to 300°F (149°C) and prepare a 9-inch round cake pan by greasing the bottom and sides using butter. Set aside an additional cake pan of water to be placed at the bottom of the oven during the baking process. Cream the butter and sugar Add the butter and dark brown sugar to a large mixing bowl or the bowl of a stand mixer and cream on medium speed until light and fluffy (about 3 to 5 minutes). Set aside. Egg mixture Add eggs two at a time to another large bowl, and beat using a hand mixer or whisk until light yellow in colour and foamy on top (about 5 minutes). To the egg mixture add the vanilla, browning, molasses and gently mix using low speed (about 30 seconds). Then, add cinnamon, nutmeg, allspice, baking powder, salt, and lime zest and gently mix using low speed again (about 30 seconds). Mix ingredients Pour egg mixture into the butter-sugar mixture, and fold well with a wooden spoon until fully mixed (about 3 minutes). Then fold in the pureed fruit mixture, and lastly the flour. Bake Pour cake mixture into prepared cake pan and place into the oven along with the additional cake pan of water underneath (on the bottom rack) to ensure the cake does not dry out. Bake for approximately 2 hours (baking times will vary), cake is ready when a toothpick comes out clean or almost clean after inserting into the centre of the cake. Soak the cake Once the Jamaican rum cake is done, remove it from the oven. Then place the cake pan on a cooling rack. Then, pour 1/2 cup of J. Wray & Nephew Red Label wine overtop while hot. Allow to soak into cake. Then when completely cooled, remove cake from pan, slice and enjoy! THURSDAY, DECEMBER 12, 2024 52 THE GLEANER’S CHRISTMAS COOKBOOK METHOD INGREDIENTS 1 2 3 4 5 6 Salted butter: I soften to room temperature for easier mixing. This is used in the batter and to grease the baking pan. Dark brown sugar: This adds moisture and sweetness. Make sure it is packed. Eggs: Use this binding ingredient at room temperature for the best results. Vanilla extract: It adds delicious vanilla-y flavour. Browning: This is responsible for that alluring dark hue. Molasses: This sweetens the cake batter and helps to darken the cake. Ground cinnamon, ground nutmeg and ground allspice: These ground spices are the base of your flavour. All purpose flour: Make sure it is spooned and levelled for accurate measuring. Baking powder: Provides lift and structure to this tall cake. Salt: To balance the flavours. Fruit for Christmas cake: Soaking dried fruit rehydrates it, which contributes to a moist and flavourful cake. This process also enhances the natural flavours and adds richness and texture, making it an essential step in preparing the cake. You can add it whole or blended. Wray & Nephew White Overproof Rum: This is an extremely strong rum, but a Jamaican staple and classic. Add it while pureeing. J.Wray & Nephew Red Label Wine: to be added to fruit when pureeing as well as to keep the cake moist after baking. Alternatively, you can use a sweet red dessert wine. This has notes of candied berries, marzipan, raisins and nutmeg and even hints of dark chocolate. Lime: Use for juice and zest. Taken from seasonedskilletblog.com The BEST Jamaican Fruit Cake
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