Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Day 1: Measure nuts, raisins, currants, citron peel into a large bowl. | 2. Drain cherries and reserve juice. | 3. Chop cherries (they should measure about 1 1/4 cups) and add to the fruit mixture. | 4. Stir in brandy and soak over night. | 5. I actually do this a few weeks in advance and leave it in the fridge and really let the fruit soak in the brandy for more depth of flavour but it's up to you. | 6. If you're going to do it the day before baking however, I'd cover it with plastic wrap and leave it on the counter at room temperature. | 7. In a heavy dutch oven or large saucepan, simmer the entire contents of the can of pineapple with 2 cups of the sugar. | 8. Cook uncovered until thickened, about 30 minutes. | 9. Stir frequently and make sure the heat isn't too high. | 10. When cool, stir in the juice from jar of maraschino cherries (it shouldn't be more than 1/2 cup) and the strawberry jam. | 11. This mixture doesn't have to be done the day before baking but it does have to bee cool before you add it to the cake. | 12. In fact, I'd recommend that you do this step on the day of baking. | 13. Prepare cake pans by greasing and then lining with a double thickness of heavy brown paper. | 14. Brown shopping bags do well or else you can use tin foil with dull side out. | 15. Grease the paper or foil well. | 16. Use whatever size pans you wish but leave an inch space at the top of the pan. | 17. Total weight is 11.5 lbs. | 18. Preheat oven to 275°F. | 19. Sift or stir the flour with the spices, salt and soda until well mixed. | 20. Sprinkle a cup of the flour mixture over the fruits and nuts and toss till they are coated with flour. | 21. Set remaining 3 cups of flour aside. | 22. In a large measuring bowl, cream 2 1/4 cups of the sugar with butter. | 23. Beat in eggs one at a time. | 24. Stir in dry ingredients, alternating with pineapple mixture. | 25. Make 3 dry and two liquid additions, combining lightly after each addition. | 26. Pour over flour-coated fruits and nuts and mix until well combined. | 27. Turn into prepared pans and they can be filled to about one inch from the top. | 28. Bake in a preheated oven for 3 - 3 1/2 to 5 hrs depending on pan size. | 29. Put a shallow pan of water on a lower rack for added moisture if you'd like. | 30. Cake should be fairly firm in the centre and a skewer inserted in the centre should come out clean. | 31. Remove from oven and allow to cool in pan for 5 minutes. | 32. Remove from pan and peel off paper and then let it cool on a rack. | 33. When cool, wrap it in a piece of cheesecloth that has been soaked in brandy, rum, black wine, liqueur, or fruit juice. | 34. Then wrap the cake in tin foil (leaving the cheesecloth on the cake). | 35. Freeze if not being used right away. | 36. Note: I usually start soaking the fruits around the end of October for a couple of weeks in the fridge, then mid Nov, I bake the cake, and freeze it. | 37. Every couple of weeks, I take it out, re-soak the cheesecloth in liquor and wrap it back up and re-freeze. | 38. By the time Christmas rolls around, you will have one moist and intoxicating cake! | 39. (You can just use fruit juice if you don't want the alcohol. I think pineapple juice is the best). | 40. You can decorate with an almond paste or icing of your choice or serve plain. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	1 3/4	3/4	slivered	3372.46	0.0	0.0	381.5
raisin	2	cups	seeded	996.6	262.416	11.187000000000001	1.518
raisin	2	cups	seedless	996.6	262.416	11.187000000000001	1.518
currant	2	cups		141.12	34.4512	3.136	0.9184
date	2 1/2	cups	chopped	1036.35	275.7352	9.0038	1.4333
citrus peel glace fruit	2	cups	mixed	-	-	-	-
maraschino cherry	1	bottle		-	-	-	-
brandy	1/2	cup		-	-	-	-
pineapple	1	can	crushed	123.6882	32.4558	1.3358	0.2969
sugar	2	cups	listed	639.6	120.016	20.02	9.984
strawberry jam	1	cup		-	-	-	-
purpose flour	4	cups		-	-	-	-
cinnamon	2	teaspoons		-	-	-	-
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
salt	1	teaspoon		-	-	-	-
baking soda	1 1/2	1/2		0.0	0.0	0.0	0.0
butter	1			85.5	3.9285	2.6715	7.2
sugar	2 1/4	cups		1813.455	453.591	0.0	0.0
egg	12			858.0	4.32	75.36	57.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.