Description
This rich moist cake is served at weddings and at christmas.
Ingredients
- Raisins
- Currants
- Prune
- Rum
- Brown Sugar
- Butter
- Eggs
- Flour
- Baking Powder
- Mixed Spice
- Mixed Peel
- Nuts
- Egg Whites
- Ground Almonds
- Icing Sugar
- Almond Essence
- Lemon
Instructions
- For the cake: wash and dry fruit
- Grind fruit and soak with 3 / 4 cup of rum
- Store, covered, in glass jar to steep for 2 weeks or longer
- To make caramel, heat 1 lb
- Of sugar in a heavy bottomed frying pan until melted
- Simmer until dark brown
- Let cool
- Cream butter and 1 / 2 lb sugar well, add beaten eggs a little at a time
- Add soaked fruits and rum, stirring well, and enough caramel to make it as dark as desired
- Add sifted flour with baking powder and mixed spice
- Fold in peel and chopped nuts
- Pour mixture into baking pan, greased and lined with waxed paper
- Bake in a slow oven at 300f for about 2 to 2 1 / 2 hours
- Sprinkle additional rum over cake immediately after it is baked
- Repeat a few times
- Allow cake to remain in pan for 2 to 3 days
- For the marzipan: beat egg whites to a stiff froth, stir in ground almonds, sugar and almond essence to make a paste
- Remove cake from pan, place on a cake plate
- Cover top of cake with almond paste
- Roll rest of paste thinly to cover sides
- Allow to dry 1 day before icing
- For the royal icing: beat egg whites to a froth, add sugar, a little at a time, beating well after each addition
- Add lemon juice and sugar and continue to beat until mixture forms peaks
- Dip a spatula in hot water and smoother the icing over the almond paste
- A second layer may be applied when the first is thoroughly dried
- Decorate as desired
- If cake is for a wedding choose appropriate colours and decorations
- If cake is for christmas colours chosen may be red and green on white with a christmas theme
- Caribbean cuisine
- Betty k