Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare the fruit mix: Finely chop currants, raisins, prunes, figs and cherries. | 2. Combine in a large bowl with mixed peel and almonds. | 3. Mix vanilla and ground cloves with rum, and pour the rum mixture over the fruit mix. | 4. Stir to combine. | 5. Cover the bowl tightly, and let soak for a minimum of 24 hours and up to one month. | 6. Prepare the caramelised sugar on the day you intend to bake the cake. | 7. Put brown sugar in a heavy pot. | 8. Carefully cook over low heat stirring constantly, until sugar liquefies and begins to turn darker. | 9. Do not burn! | 10. When sugar has turned dark, remove pot from heat and gradually stir in hot water. | 11. Mix well. | 12. Let the mixture cool. | 13. Final cooking: Preheat oven to 120 C (250 F). | 14. Line a round cake tin with buttered parchment paper. | 15. Stir lime peel and caramelised sugar into the fruit mixture. | 16. Set aside. | 17. Sift together flour and baking powder. | 18. Set aside. | 19. Cream together butter and sugar until light and fluffy. | 20. Add eggs, one at a time, mixing until blended. | 21. Add the flour mixture, stir to combine. | 22. Add the fruit mixture, stir to combine. | 23. Pour batter into the prepared tin and place the pan in a larger shallow pan filled with hot water. | 24. Cook in the preheated oven for 2 1/2- 3 hours or until cake tests done. | 25. Cake should shrink from the sides of the pan. | 26. Cool cake in the tin for 24 hours before removing. | 27. Let the cake ripen for some time before serving. | 28. Fruit cake keeps very well, but if you want to store it for a longer time, moisten it with additional rum from time to time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
currant	1/2			35.28	8.6128	0.784	0.2296
raisin	1/2			249.15	65.604	2.7968	0.3795
prune	1/2			122.85	32.525999999999996	1.0179	0.23399999999999999
fig	1/2	lb	dried	167.8294	43.4996	1.7009999999999998	0.6804
maraschino cherry	1	jar	drained	-	-	-	-
peel	1/4	lb	mixed	53.2972	18.1437	1.7009999999999998	0.3402
almond	2	ounces	chopped	501.219	0.0	0.0	56.699
dark rum	1 1/4	1/4		-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
brown sugar	6	ounces		646.3684	166.8481	0.2041	0.0
water	1/4	cup	boiling	0.0	0.0	0.0	0.0
lime peel	1	teaspoon	grated	-	-	-	-
flour	2	cups		1156.56	253.2108	18.802	4.4872
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
butter	1/2			42.75	1.9642	1.3358	3.6
sugar	1 1/8	1/8		906.7275	226.7955	0.0	0.0
egg	5			357.5	1.8	31.4	23.775

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