For Patty Figueroa

This recipe is refrred to as a 1 lb fruit cake*

1 lb butter

1 lb sugar

8-10 eggs

4 cups flour

2 tsp baking powder to each cup of flour

1/4 lb bread crumbs

1 tsp cinnamon** or as needed

1 tsp mixed spice** or as needed

1 tsp nutmeg** or as needed

1 lb Fruits*** (currants, raisins, prunes, cherries, mixed peel...not too much mixed peel...more of the other fruits can be added if needed...I like lots of fruits in my cake...)

Rum (white or red) (I use white... J.Wray and Nephew Overproof Rum...crazy stuff))

Wine (Port)

Brandy

1 Bottle Browning

2-3 tsp Vanilla or as needed

1-2 tsp almond extract or as needed

1 cup Marmalade or Jam (your preferred flavour)

* This cake is more like a pudding...can be altered to create a cake texture by lessening the fruits

** I usually eyball the amounts...add as I go along until the desired taste is achieved (lots of tasting involved)...I like my fruit cake heavily spiced...

***The Fruits are typically steamed with wine and rum ...slightly blend fruits...seal in a container at least 2 weeks before needed...

****I have considered using some amarreto in this recipe...have not tried it yet...

Method

1.Sift flour and baking powder then add bread crumbs and spices to mixture

2.Cream butter and sugar

3. Add eggs one at a time

4. Fold in dry ingredients to the creamed mixture

5. Add wine and rum as needed

6. Add Vanilla

7. Add browning (usually1 bottle to a pound) making sure there are no white spots

8. Add fruits to mixture

9. Pour into greased lined tins and bake until done

10. Remove from oven and pour some brandy over the cake

11. When cooled cover with foil and allow the cake to mellow for a couple days...

Enjoy!

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Permalink Reply by Patricia Sweetland on February 21, 2011 at 5:38pm

Thank you so much Teneisha I will to make it and let you know how it comes out.. do I grind up all the fruits and pour rum and wine on it.. do I have to boil the fruits.. or I can just leave it to soak it in the rum.. Blessings..

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Permalink Reply by Teneisha Williams on February 22, 2011 at 10:45am

I steam the fruits whole in some of the wine and rum...let it cool. Blend...you may need to add more wine rum during this process as the fruits will absorb the liquid. how finely you blend will depend on your liking. I like not too blended but not too rough...a nice balance...i blend some finely then some rough...and combine...store in a tightly sealed container until needed...sometimes when i out of fruits i do this overnight and still get a great cake...it's the spicing of the cake that will determine it's awesomeness...:)

Have fun!!! :)

Patty Figueroa said:

Thank you so much Teneisha I will to make it and let you know how it comes out.. do I grind up all the fruits and pour rum and wine on it.. do I have to boil the fruits.. or I can just leave it to soak it in the rum.. Blessings..

For Patty Figueroa

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