Christmas Cake

Total Time:
1 hr 45 min
Prep:
30 min
Cook:
1 hr 15 min

Yield:
10 servings
Level:
Intermediate

Ingredients
  • 1/2 pound unsalted butter
  • 1/2 pound light brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lime juice
  • 1 teaspoon lime zest
  • 6 eggs
  • 6 ounces fresh bread crumbs
  • 6 ounces flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup rum
  • 1 pint Port
  • 4 cups mixed marinated fruit, recipe follows, squeezed and finely chopped
  • Mixed Marinated Fruit:
  • 1 pound black raisins
  • 1 pound golden raisins
  • 1 pound prunes, cut in quarters or eighths, depending on size
  • 4 cinnamon sticks
  • 2 vanilla beans, split
  • Jamaican white rum
  • Jamaican spiced rum
  • Port
Directions
  • Preheat oven to 350 degrees F.

  • In a mixing bowl, cream the butter and sugar until light and fluffy. Mix in the vanilla, lime juice, and lime zest. Add the eggs 1 at a time, and incorporate well. Combine bread crumbs, flour, all the spices, baking powder, and salt. Combine rum and port. Add flour mixture alternately with rum/port mixture into the batter. Fold in the chopped marinated fruit.

  • Prepare 1 (9-inch) cake pan or 2 spring form pans by lining bottom and sides with parchment paper. Fill the pan 3/4 of the way and bake until a skewer comes out of the center of the cake clean, about 1 hour and 10 minutes.

Mixed Marinated Fruit:
  • Put raisins, prunes, cinnamon sticks, and vanilla beans in a glass jar and cover with mixture of equal parts Jamaican white rum, Jamaican spiced rum, and Port. Cover with a tight fitting lid, label, and date the jar. Put in a cool, dry cupboard. From time to time, check the fruits to see if more liquor is needed, as the fruits will plump and soak up the liquid.

  • Keep the fruit covered in liquor. It is best to allow the fruit to marinate for at least 1 month for best flavor.


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