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Jamaican fruitcake

Looking a mouth water dessert this Christmas well Jamaica is known for its tradition of exotic foods and the traditional old Jamaican fruitcake is one of them. Unknown to many, this is a spin-off of the age old English plum pudding.

In the Caribbean, making rich Jamaica black cake is expensive: raisins and prunes cost more than mangoes and pineapples,but if mangoes and pineapple were used they still would not give that nice rich flavour, neither do they convey that special sense of luxury. The fruit is soaked in rum ,wine, molassess and spice for months, even a year. Many house wives always say to start the fruit when hurricane season end

It is the dream of every Jamaican woman to be able to make this queen of cakes. Many have tried and have obtained passed down age old generations recipes but some how never really get it quite right since each household has its own secretly guarded secret ingredients and method and never really give them all out.
Jamaican cook book! This best variation of this cake is made by the creaming method. It is packed with dried fruits soaked in alcohol. It may come as a surprise but only few of the fruits used are from the island such as dried mixed peel which is sometimes made in Jamaica. The others are imported and thus hike the price of the Jamaican fruitcake. such as raisin, currants, prunes, cherries
The best Rich Jamaica fruitrcake has the texture similiar to and English plum pudding .The color ranging from dark brown to black and carries a rich alcoholic taste as it is usually laced with Jamaican white rum and redlabel wine. It is also very spicy as sometimes there are at least 3 spices used.

There may be also different varities of the real Jamaica fruit cake with various levels of color and alcohol content depending on the preference of the maker. There are so many variations that you could make a cook book with just Jamaican-fruitcake receipes and none would be exactly the same in taste and texture.

There is also one specific ingredient that is very difficult to get out side of Jamaica. If someone in the USA wishes to make this Jamaican Fruitcake s/he would have to send to the island for this ingredient or get it only at the West Indian stores.

In some Latin American countries and Panama they have never heard of it. This is the browning that gives the cake its color. It is a type of caramel that only Grace Kitchens can produce.

One may attempt to make it at home It is a type of burnt sugar. However if one should try to make it in an American home ,pretty soon the fire services would come running because the smoke alarm will go off. Here is a tried and proven recipe for Rich Jamaican fruitcake specialty. It is used for occasion such as wedding and at Christmas time

· INGREDIENTS :

· 8 ounces or 2 cup flour
· 8 ounces margarine or butter · 8 ounces bread crumb
· 6 eggs
· 4 ounces currants · 4 ounces mixed peel
· 4 ounces cherries
· 4 ounces prunes (chopped) · 1 cup wine/brandy
· 1/4 cup rum
· 4 teaspoon baking powder
· 1 teaspoon vanilla
· 1 teaspoon cinnamon
· 1/2 teaspoon mixed spice
· 1/4 ounces marmalade
· 4 ounces jam
· 1/4 cup honey
· ¼ cup molasses
· finely grated rind of 1 lime/lemon
- 4 tablespoons browning

Buy Jamaican fruitcake
METHOD:

1. Chop or blend fruits with wine over night
2. Cream butter, sugar and browning until soft and fluffy
3. Beat eggs into mixture one at a time
4. Sieve all dry ingredients together along with bread crumb
5. Add fruits. Jam , marmalade
6. Add molasses and rum
7. Add flour and fold in. Do no over-beat when mixing.
8. Moisten with brandy
9. If liquid is not enough, add more rum, wine or water to the fruitcake
10. Mix the fruitcake to a pouring consistency
11. The spoon must be able to stand in the mixture
12. Grease tin with a little oil
13. Line tin with greased paper extending two inches above the pan
14. Pour mixture about ¼ inch above the tin
15. Bake at 300 degree F for two to two and a half hours
16. Yield: two 9'x 3' fruit cake

Juliet Christie Murray
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