A delicious mix of Scandinavian fruit cake and the British Christmas pudding. This is an edible gift given away in Jamaica.
A lot of love has been put into the cake as it has a lot of deliciousness in it in the form of fruit and alcohol and it takes a little time to make and is kept fresh if you are going to store it. Because it can be made many weeks in advance and soaked until it is to be eaten.
We recommend using what you have of dried fruit and berries in the cupboard or make a mix of your own favorites. Our mix is what we had in the cupboard.
A tip is to double the recipe and use smaller shapes so you can give them away as nice little gifts for adults.
How to do it
- Cut the larger fruit into small pieces and put in a bowl together with small fruits such as raisins, currants and cranberries.
- Cut the peel off the lemon and orange, then cut the peel into thin strips. Avoid including the bitter white peel.
- Mix in the fruit.
- Pour rum over the fruit and cover.
- Leave to infuse overnight or up to a week.
- Stir in the fruit now and then.
- Set the oven to 150 degrees and grease a 20 cm springform pan and cover the bottom and sides with baking paper. The sides are covered by cutting out a long strip of baking paper, preferably leave the paper 2 cm over the edge of the form so that the cake gets extra support while rising in the oven.
- Fasten the strip together at the joint with a pin or paper clips.
- Whisk butter, sugar, vanilla sugar and syrup until fluffy.
- Beat in one egg at a time.
- Stir the flour, baking powder and spices together in a bowl and fold into the batter.
- Coarsely chop nuts and fold nuts and fruit into the batter.
- Keep in the room that the fruit has been in as well.
- Pour the batter into the mold. Bake at 150 degrees for 1 hour.
- Lower the heat to 120 degrees and bake for ½-2 hours.
- Insert a skewer into the cake, when it comes out dry it is ready.
- Cool for 10 minutes in the tin before vaulting or removing from the spring form and cooling on a wire rack.
- Cover the cake with plastic wrap and let them ripen for up to 6 weeks. But it is also heavenly at once.
- Soak it with some port, cognac, kirsch or brown rum once a week if you want to store it.
- Then you get an incredibly juicy and tasty cake.