Stir in the brandy, cover the bowl and leave in a cool place overnight. Wrap the cake in a layer of cheesecloth and pour 1/4 cup of the syrup over the top of each cake. Do not cut the heavy fruit cake after it is freshly baked out from the oven as the cake will be too soft and it will be difficult to cut with lots of fruits in it. Preheat oven to 275°. Scrape batter into … https://www.countryliving.com/food-drinks/g3610/christmas-fruitcake-recipes Drain the fruit, beating the juice with the egg till creamy. by Winsome Murphy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. It's moist and sticky - more like a candy than a cake! Serve with dollops of fresh whipped cream. Make tiny holes with a toothpick randomly on the rounded end of the cake. When making dense fruit cakes such as a Christmas cake, the batter needs to be heavy enough for the dried fruit and nuts to be suspended in it; if it's too thin the fruit will sink to the bottom. loaf pans with parchment; grease parchment. Bake for 35 minute at 350. Jamaican Christmas Fruit Cake Recipe. Top with nuts and brown sugar. 17 years ago. In a large bowl, cream together the butter and sugar until light and fluffy. Heavy fruit cake means that the fruit content in the batter is more than flour. Fold the flour mixture into the creamed mixture alternately with the Grace Browning, fruit wine, rum, soaked mixed fruits, cherries and crushed peanuts. It had to be kept frozen and serve when chill. https://www.allrecipes.com/recipe/7673/crushed-pineapple-fruitcake Ingredients Brown Sugar 46g – Gp 1 Add the flour, sugar, baking soda and salt. A Jamaican Christmas celebration is not complete without traditional Jamaican Christmas Fruit cake. Pour into a greased 8 x 8 inch pan. It has been a favored gift amongst Jamaicans during the Christmas season. Directions. In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. It's a traditional fruitcake with old fashioned flavor and it's been a family favorite for generations. Method. Fold in the fruit. This easy fruit cake recipe is full of pecans, candied pineapple, candied cherries, dates, and just enough batter to hold it all together. This dark and spongy cake is a labor of love that is rich in flavors from rum soaked fruits. Those who think fruitcake is dry, hard, and tasteless have never tried this Yorkshire Line bottoms of four greased 9x5-in. Combine the remaining simple syrup with the remaining 1/4 cup of Grand Marnier and the bourbon. Put the currants, sultanas, raisins, glacé cherries, apricots and mixed peel in a large bowl. Store in a plastic zip bag for 3 or 4 days until the cake is slightly stale. Place overnight soaked fruits a small bowl, toss candied fruit, and! 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