Well it's that time of the year once again, the time when many think about their Christmas kitchen and begin their preparations for the season, like making pastelles, sorrel, ponche de crème and ginger beer and of course, last but not least, the ubiquitous Christmas cake. Those of you that do advance preparation I know you'll be thinking about your Christmas cake right about now. Fruitcake, is a tradition here in T&T Lots of us have recipes that have been handed down from generation to generation. And everyone has their own version of the best fruitcake ever. Here are some delightful fruitcake recipes for you to add to your collection.
OLD FASHIONED FRUITCAKE
1 cups mixed candied peel
21/2 cups raisins
2 cups currants
1/2 lb pitted prunes
2 cups pecans or walnuts chopped and toasted
1 cup each red and green glace cherries, halved
11/2 cups dark rum (or cherry brandy)
13/4 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp allspice
Pinch salt
1 cup unsalted butter
1 cup brown sugar
3 eggs
2 TBS molasses
2 tsp vanilla
Line two nine by five-inch loaf pans or two nine inch round cake tins with brown paper twice, grease the last layer and flour.
In a large bowl combine mixed peel, prunes, currants, raisins, and cherries pour on rum and let soak for a one-week or overnight, drain and retain alcohol.
Divide fruits into two, mince one half and combine with unminced portion.
Preheat oven to 250ºF
Combine the rest of the flour with the cinnamon, nutmeg, allspice, cloves and baking powder.
With electric mixer cream butter with sugar until light and fluffy, add eggs one at a time beating well between each addition.
Add vanilla and molasses. Fold in flour mixture. Fold in fruit mixture and nuts.
Turn batter into prepared pans and bake for 2 1/2 to 3 hours until a tester comes out clean.
Cool in tins. Pour the retained alcohol form the fruits over cakes after baking. Makes two cakes.
BEST EVER CHRISTMAS CAKE
1 lb raisins
1 /2 lb Currants
1/2 lb sultanas
1/2 lb Prunes
1/2 lb Chopped walnuts
1/4 lb mixed peel
1/4 lb cherries
1 2/3 cups dark rum
1 2/3 cups cherry brandy
1 lb Butter or margarine
1 lb all purpose flour
3 tsp baking powder
1 lb brown sugar
6 eggs
1 tsp Cinnamon and allspice, mixed
2 tsp mixed essence
Seed and cut up fruits, except cherries into about 1/4-inch pieces.
Combine rum and cherry brandy and add fruits to mixture. Let soak overnight or up to one week.
Preheat oven to 300ºF.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Sift together flour and baking powder, cinnamon and allspice.
Drain fruits reserve liquid.
Add drained fruits to butter and sugar mixture.
Add cut up cherries and nuts.
Fold flour into fruits and margarine mixture.
Add mixed essence, mix well.
Grease and line two nine-inch cake pans with waxed paper, grease and flour paper.
Spoon cake batter equally into prepared baking pans.
Bake for 2 to 2 1/2 hours.
Pour reserved rum and cherry brandy mixture over cake when baked.
Cool in pans before removing. Makes two nine inch round cakes.