Carribean Fruit Cake

300g/11oz mixed dried fruit ~ 350ml/12fl oz dark Caribbean rum ~ 250g/9oz butter, softened ~ 225g/8oz light muscovado sugar ~ 4 eggs, beaten ~ 250g/9oz self raising flour ~ 4tbsp ground mixed spice

1) Put the fruit into a jar with a tight fitting lid and pour over the rum.
2) Seal and leave for about a month.
3) Grease and line a 900g/2lb loaf tin.
4) Beat together butter and sugar until light and fluffy.
5) Gradually add eggs, flour and mixed spice.
6) Blend half of rum-soaked fruit into a puree in a blender.
7) Fold pureed fruit and remaining whole fruit into cake mixture
8) Put cake mix into prepared tin and bake in a pre-heated oven, 150ºC/300ºF for between 1hr 15 mins and 2 hours, until a skewer inserted into the centre comes out clean.
9) Leave to cool in the tin.
10) Decorate as desired.

A big part of the enjoyment of making this cake is preparing the fruit. Of course, you can use a basic mix of sultanas, raisins and currants or any variety of exotic fruits. To celebrate our summer trip to New England, our 2001 Christmas cake included cranberries and blueberries. The mix seen here is apples, pears, plums, apricots and some "normal" dried fruit. The mix smells great, and the cook is permitted to admire the jar of marinating fruit as frequently as required.


E-Mail: Helen

©FBI 2002