Jamaican Cake
Ingredients:
• 1 pound raisins
• 1/2 pound currants
• 1/4 pound prunes
• 1 c dark rum
• 1 1/2 pounds packed brown sugar (3 1/4 cups)
• 1/2 pound butter
• 6 beaten eggs
• 1/2 pound flour
• 1/2 t baking powder
• 1 teaspoon mixed spice (nutmeg, cinnamon, cloves and allspice)
• 1/4 pound mixed fruit peel
• 1/4 pound chopped nuts
Directions;
Wash and dry fruit, then put through food processor to chop. Soak in 3/4 c rum in covered container for at least three weeks, stirring every few days. When ready, make cake:
Heat 1 pound brown sugar in heavy bottomed frying pan until melted; simmer until dark dark dark brown. Let cool (If you live in a city, you can probably find “burnt sugar” in specialty markets like West Indies, and some Latin markets. The commercial sugar makes a blacker cake.
Cream butter and remaining brown sugar. Add eggs a little at a time. Add soaked fruits with their liquid, and enough caramelized sugar to make it as dark as desired. Add dry ingredients and nuts.Pour batter into 9 or 10″ springform pan, greased and bottom lined with waxed paper. Bake at 300 degrees for about 2 to 2 1/2 hours. Sprinkle some of the remaining 1/4 cup rum over cake immediately after removing it from the oven. Repeat a few times. Allow cake to remain in pan for 2-3 days.
ICING THE CAKE
Remove cake from pan and place on cake plate. Roll out almond paste to a circle big enough to drape over the cake, covering top and sides. Smooth tightly over the cake and trim bottom edges. Allow to dry for a day before adding royal icing.Make Royal Icing (this is an icing that becomes quite hard): Beat 2 egg whites to a froth. Add 1 pound confectioner’s sugar, a little at a time on low speed. Add juice of one lemon and continue beating until stiff peaks form.
August 5, 2010 – 4:41 am | by wedding-cake-lady
