This cake is delicious spiced Jamaica, warming roast was perfect for the cold months. Try this instead of your normal Christmas cake and you’ll never look back. But remember, the key is steeping cake a lot of rum during the run for the party!
- 250g (9oz) sultanas
- 200ml (7floz) port
- 6 tbsp rum or brandy
- 250g (9oz) dried ready to eat prunes
- 200g (7oz) dried ready to eat dates
- 450g (1lb) raisins
- 100g (4oz) unrefined cherries
For The Cake Mixture:
- 5 size 3 eggs, beaten
- 1 tbsp mixed spice
- 1 tbsp ground cinnamon
- 1 tsp vanilla extract
- 250g (9oz) self raising flour
- 250g (9oz) butter
- 250g (9oz) dark muscovado sugar
- 100g (4oz) glace cherries to decorate if liked
You Will Need:
- 9in 23cm round , deep cake tin, greased and lined with baking parchment
- Chop Plums and dates with scissors and place in a bowl with raisins and Sultanas. Pour over the harbor and rum or brandy and cover with plastic. Leave on for 1 day or up to a week to soak, stirring occasionally. Do not soak the cherries.
- Set the oven to 160c, 140c, fan, gas 3. Place butter and sugar in a large bowl and beat with electric mixer until light and creamy, then gradually beat in the eggs until smooth, adding a little flour if the mixture curdles. Stir together flour, spices and sparkling cherry 100 g into the mix the cream with fruit. Mix well, then Spoon into the cake tin and level the top
- Bake for 30 minutes, then reduce oven temperature to 150c, 130c fan, gas 2 for more – 1/2 3/4 1 1 hour until a skewer comes out clean. Let cool for 1 hour, then turn out and cool on a wire rack. Garnish with extra cherries if liked. This cake will keep for 2 weeks in a cake tin, but because of the very wet should not be kept for longer. If liked, slice and freeze.