Old-fashioned Christmas Pudding Cake
Issue 3, 2016
- 1 lb. raisins, minced
- 1/2 lb. currants, minced
- 1/2 lb. prunes, minced
- 1/4 lb. mixed peel, minced
- 1/4 lb. cherries, minced
- 1/4 lb. all purpose flour
- 1 cup breadcrumbs
- 1 tsp baking powder
- 1/2 tsp grated nutmeg
- 1/2 tsp ground cinnamon
- 1/2 lb. butter
- 1/2 lb. sugar
- 6 eggs
- 1 tbsp vanilla
- Rind of 1 lime or lemon, grated
- Allow the minced fruits to soak for about 2 weeks in 1 1/2 cups rum and 3 cups port.
- Simmer soaked fruits with 2 cups of port, stirring constantly for 15 minutes. Let cool.
- Sieve together the flour, breadcrumbs and baking powder.
- Cream together the butter and sugar.
- Add the eggs and mix well.
- Add the cooled fruits and 1 tablespoon vanilla to the creamed butter and sugar.
- Then add flour, breadcrumbs, baking powder, nutmeg, cinnamon and lime/lemon rind.
- Turn oven to 300 degrees F.
- Place a container of water at the bottom of the oven to create a steaming effect for the cake/pudding.
- Pour cake batter into greased, lined baking tins.
- Cover the top of the tins with a layer of parchment paper and a layer of foil.
- Place in the oven. Bake for about 1 hour or until done.
- During the baking process, baste twice with a mixture of rum and port. When done, drizzle rum over the hot cake.
Makes about 5 pounds.
VARIATION for steaming your cake for a more ‘pudding-like’ effect
- Grease and line a round baking tin. Pour in the cake mixture and cover with aluminum foil.
- Pour 8 cups water in a large Dutch pot and place over medium heat. Bring to a boil.
- Place an empty baking pan in the water and then place the tin with the cake mixture on top of it. Make sure that the water level is below the cake.
- Cover the Dutch pot and let steam for about 1 1/2 hours.
-By JamaicanEats magazine
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