Christmas cake ~ Jamaicans take Christmas seriously. Very, very seriously. And there is nothing that symbolizes how much preparation and forethought goes into the one day than in the baking of the Christmas Cake. Several pounds of dried mixed fruits, prunes, raisins, cherries are purchased and soaked in rum and red wine months in advance and the grumblings about the high cost of basic food items die down as homemakers set out to buy around 20 different ingredients for one dish.
If you prefer a lighter fruit cake at Christmas then these individual muffin-sized cakes will fit the bill perfectly. Made with a simple all-in-one sponge cake mix they are so much quicker to make than a classic fruit cake too! To give the cakes a boozier flavour, soak the dried fruit in 2 tbsp rum or brandy for 1-2 hrs before adding to the sponge mixture. For a more sophisticated decoration replace the glace icing with blanched almonds, pecans, sliced dried apricots and mixed coloured glace…
Rum and raisin fudge - 3 tbsp rum 100g (4oz) raisins (soaked in the rum for 1 hour) 397g can sweetened condensed milk 100g (4oz) butter 500g (1lb 2oz) light muscovado sugar 30cm/8in sq tin lined with baking parchment or foil
The best Christmas cake recipe I have tried. It was a great success last year and I look forward to trying it again this year. I used brandy and let it mature for about 8 weeks feeding it more brandy every now and again.