To many individuals a good quality cake is seen almost as an exotic foods. In Jamaica the traditional rich old time Jamaican fruitcake is among the most popular. Unknown to many, this is a spin-off of the age old English plum pudding
It is the dream of every Jamaican woman to be able to make this queen of cakes. Many have tried and have gotten aged old generations recipes passed down to them but some how never really got it quite right since each household has its own secretly guarded variation and never really give out all the ingredients or the exact method used..
This best variation of this cake is made by the creaming method. It is packed with dried fruits. It may come as a surprise but none of the fruits used are from the island such as raisin, currants, prunes, cherries except mixed peel which is sometimes made in Jamaica. The others are imported and thus hike the price of the commodity.
The best cake has the texture similar to an English plum pudding .The color is really dark brown and carries a rich alcoholic taste. It is also very spicy as sometimes there are at least 5 spices and flavours used.
There may be also different levels of color and alcohol content depending on the preference of the maker. There are so many variations that you could make a cook book with just Jamaican fruitcake and none would taste exactly alike but are all superb.
There is also one specific ingredient that is very difficult to get out side of Jamaica. If someone in the USA wishes to make this Jamaican fruitcake s/he would have to send to the island for this ingredient or get it only at the West Indian stores.
In some Latin American countries they have never heard of it. This is the browning that gives the cake its color. It is a type of caramel that only Grace Kitchens can produce.
One may attempt to make this browning at home as it is a type of burnt sugar. However it is never quite the same. If an attempt is made to try and make it in an American home ,pretty soon the fire services would come running because the smoke alarm will go off.
You experiences will be broaden when you read and have and tried the fruitcake recipe offered freely just for your experience.
o 8 ounces or 2 cup flour
o 8 ounces margarine or butter
o 8 ounces bread crumb
o 6 eggs
o 4 ounces currants
o 4 ounces mixed peel
o 4 ounces cherries
o 4 ounces prunes (chopped)
o 1 cup wine/brandy
o 1/4 cup rum
o 4 teaspoon baking powder
o 1 teaspoon vanilla
o 1 teaspoon cinnamon
o 1/2 teaspoon mixed spice
o 1/4 ounces marmalade
o 4 ounces jam
o 1/4 cup honey
o ¼ cup molasses
o finely grated rind of 1 lime/lemon
– 4 tablespoons browning
1. Chop or blend fruits with wine over night
2. Cream butter, sugar and browning until soft and fluffy
3. Beat eggs into mixture one at a time
4. Sieve all dry ingredients together along with bread crumb
5. Add fruits. Jam , marmalade
6. Add molasses and rum
7. Add flour and fold in. Do no over-beat when mixing.
8. Moisten with brandy
9. If liquid is not enough, add more rum, wine or water to the
10. Mix the fruitcake to a pouring consistency
11. The spoon must be able to stand in the mixture
12. Grease tin with a little oil
13. Line tin with greased paper extending two inches above the pan
14. Pour mixture about ¼ inch above the tin
15. Bake at 300 degree F for 2-21/2 hours
16. Yield: two 9’x 3′ fruit cakes
serves cake with rum sauce , or covered with royal icing, fondant, butter cream icing.
NB.Diabetics are warned not to eat this cake as it has an extremely high caloric value.