Bakery — Jamacian Holiday Black Fruit Cake: 103: Other Versions by dvdlee

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Bakery -- Jamacian Holiday Black Fruit Cake: 103: Other Versions
Submitted by dvdlee on August 27, 2004 at 10:23 am

DESCRIPTION
Bakery -- Jamacian Holiday Black Fruit Cake: 103: Other Versions

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
1 recipe of marinated fruit (see #101)
1 lb. butter (unsalted)
1 lb. dark brown sugar
1 Table. vanilla
1/2 teas. ground nutmeg
1/2 teas. ground cinnamon
12 eggs
1 lb + 1/2 cup of flour
1 Table of baking powder
4 oz burnt sugar extract

Preheat oven to 350F

Cream butter & sugar until light & fluffy. Add marinated fruit and liquor mixture. Combine well.
Add vanilla and spices. Beat in eggs (I beat them in 2 at a time.).
Add flour and baking powder and mix. Add burnt sugar extract and mix well.

You can bake this in any size pan you want -- springform, 9" cake, bread pan, disposoable. The cake turns out very much like an English steamed pudding. Whatever the size, bake until the cake is done (or "set") about 2/3 of the way to the center. The center should be slightly "loose" or "jiggly".

Cool cake on a rack. After 10 minutes or so, remove cake from pan and let cool until cold.

This makes a lot of batter (I use a dutch oven as my mixing "bowl"). The batter will hold for 4 hours or so as you bake other cakes.

See Note #102 for Icing & serving suggestions

1 lb. butter
2 cups dark brown sugar
8 eggs
2 tsp cinnamon
1 tsp mixed baking (or cake) spice
1 tsp grated nutmeg
1 Table. vanilla
2 Table. rose water
1 & 1/2 Table Almond extract
2 Table. lime juice
1 cup orange marmalade
Marinated fruit (from Note #101)
2 cups chopped dates
2 cups finely chopped pecans or almonds (nut meal is fine)
2 cups plain dry bread crumbs
8 cups self-rising flour

Cream together butter & dark brown sugar. Add eggs. Add everything else except flour. Fold in flour. (if batter seems too dry or stiff, add 1 cup or so of Port)

See above or my version for pan preparation, baking temp, time, procedure and serving suggestions.

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