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Recipe courtesy of Cynthia Long

Show: In Food Today

Episode: In Food Today

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Yield:: 18 mini loaves

Level:: Easy

Ingredients

1/2 cup currants
1/2 cup figs
1/2 cup dried cherries (chopped)
1 tablespoon crystallized ginger
1 cup cherry brandy
1 cup rum
1/2 pound butter
1/2 pound brown sugar
1/2 pound molasses
4 large eggs
Juice and rind of one lemon
Juice and rind of one orange
1/4 pound all propose flour
1/4 pound cake flour
2 teaspoons baking powder
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 cup almonds (sliced)
1 small carrot (grated)

Directions

In a blender at medium speed cream butter and sugar. Add molasses, then add eggs, then lemon and orange juice and rinds. Sift together in separate bowl flours, baking powder, and spices then add to blender, mix well, scraping bowl. Add the currant and fig mixture. Add almonds and carrots. Mix well. Add to small individual cake pans. Bake at 350 degrees for 15 to 20 minutes. Cool before removing from pan.

Mix all ingredients together and refrigerate overnight, longer if possible.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe Courtesy of Cynthia Long, Pastry Chef of Soul Cafe, NYC, NY

My Private Notes

Name: Island Christmas Cake
Yield: 18 mini loaves
Ingredients: 1/2 cup currants; 1/2 cup figs; 1/2 cup dried cherries (chopped); 1 tablespoon crystallized ginger; 1 cup cherry brandy; 1 cup rum; 1/2 pound butter; 1/2 pound brown sugar; 1/2 pound molasses; 4 large eggs; Juice and rind of one lemon; Juice and rind of one orange; 1/4 pound all propose flour; 1/4 pound cake flour; 2 teaspoons baking powder; 1 teaspoon allspice; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1 teaspoon ginger; 1/2 cup almonds (sliced); 1 small carrot (grated)