Christmas Cake- Jamaican stylee



Fruit Cake. Try this for Christmas

  Christmas cake


Jamaican Folk song

Chrismas a come, me wan me Lah Mah

 Christmas a come, me wan me lah mah (presents)

Christmas a come, me wan me lah mah,

Christmas a come, me wan me degge degge, (things to dress-up)

Christmas a come, me wan me degge degge,


 Jamaican style Fruit Cake.  Try this for Christmas

These are the fruits generally put to soak weeks before baking time: raisins, currants, seedless prunes and mixed peel in rum, port or a sweet heavy wine. If the fruits are soaked long enough they get tender. If you forgot to put them to soak, just simmer them in the wine for about 15 minutes, stirring constantly, then allow to cool before using.

Over time, each household develops its own version of the recipe. Fruit cake is hardly ever the same from each baker. Some persons prefer a dry heavy cake , some don't like too much of the fruits, some prefer a more puddingy outcome. Generally the mixture is baked —  (cakey) or steamed in a double boiler or pan of water in the oven — (puddingy) in a covered aluminum tin. Just about now (November) the shops start stocking up on these popular baking tins for the Christmas cake.

The fruits can be chopped or pureed in a blender to give a smother result. In the old days brown sugar was burnt in a pan to give the dark colour and flavour. Nowadays commercial 'browning' is available.

HERE'S A QUICK RECIPE (please read the hints above)


1 lb butter

1 lb brown sugar

9 large eggs

3 cups flour

1 cup breadcrumbs (homemade)

1 cup of the soaked fruits

half cup chopped nuts (optional)

1 tsp baking powder

half tsp nutmeg

half tsp cinnamon

half teaspoon salt

1 tbs browning (optional- gives a darker colour)


cream butter and sugar

add beaten eggs

add the fruits (and nuts and browning)

stir in the flour mixed with breadcrumbs, baking powder, salt, spices

mix well

pour into baking tins lined with greased paper 

leave an inch of space at top then cover the tin

bake in oven or steam (read hints above) until the cake or pudding shrinks from the

sides of the tin


Feel free to experiment until your preferences are satisfied


For a fancy presentation serve  with a HARD SAUCE



half cup butter

2 cups sifted icing sugar

3 tbs brandy (optional)


Cream the butter until light and fluffy

add icing sugar a little at a time until well blended

pour in the brandy (if used) and mix

refrigerate until needed




Global Scriggler.DomainModel.Publication.Visibility
There's more where that came from!