Jamaican Christmas Cake Recipe

Jamaican Christmas Cake Recipe - Store the wrapped cake in an airtight container. The cake should keep for at least a month or even up to a year with this amount of booze going on in an air tight container. Bake in a pre-heated oven 180C350F for 30 minutes. One day ahead in microwaveable bowl combine raisins currants peel walnuts prunes and cherries.

Jamaican Black Cake Christmas Fruit Cake Taste The Islands

Reduce temperature to 150C300F and bake for an additional 30 minutes or until done.

Jamaican Christmas Cake Recipe. Wrap your cake in a layer of greaseproof paper and a layer of tin foil to prevent air getting in. White rum may also be used. Add 23 cup of the brown sugar vanilla and almond extracts nutmeg.

Scrape batter into two 2 greased and lined 10 cake tins. How to make Jamaican Christmas cake from scratch Add required fruits to blender or food processor then pour in wine. Then add baking powder and cinnamon to the egg mixture and mix with your mixture.

No need to make the mixture completely. Use remaining red wine to wet cakes while they are still warm. Beat eggs until light yellow you can use an egg beater or mixture.

Add Egg Mixture to the sugar batter and mix out with a wooden spoon or mixer. Ingredients 16 oz Dark Brown sugar 16 oz Unsalted Butter 12 Large Eggs 2 tbsp Vanilla 2 tbsp Rose Water 2 tbsp Mixed Essence 6 oz All Purpose Flour Sifted 6 oz Bread Crumbs Plain. Storing the Jamaican Black Cake.

Add Salt browning Almond and Vanilla to the egg mixture and mix. Blend until just combined.