Every island in the Caribbean seems to have their own version of this dense, rich, dark, fruit cake. Â You’ll find it at every wedding, thickly covered in marzipan and royal icing. Â I make it one time a year without the icing, and we savour every last bite of it! Â This is my family’s recipe, and will make one HUGE 14 inch round cake pan (2-3 inches deep)!
What you’ll need:
1/2 pound raisins
1/2 pound currants
1/2 pound prunes
1/4 pound candied cherries
1/4 pound mixed peel
1 cup sweet kosher wine
1 cup rum (Bajan of course!)
1/2 pound sugar
1/2 pound butter
1 teaspoon cinnamon
1 Tablespoon browning (optional)1/2 teaspoon nutmeg
1/4 pound ground almonds
What you do with the stuff:
6 – Pour into pan and place in oven. Â (Mixture will not rise, so you can fill the pan 3/4 full).
7 – Pour boiling water into lower pan. Â Allow to bake for 3 to 3 1/2 hours. Â As soon as finished, remove from oven and poke all over with a skewer. Â Generously drizzle over more rum to saturate the cake. Â Allow to cool completely before removing from pan.
Cut into teeny slices to make your hard work last as long as possible! Â Don’t share with too many people! Â Enjoy!
Warmest regards,
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