Bajan Bittle | Peter Edey| Fruit Cake

Bajan Bittle - A Culinary Excursion

Fruit Cake

INGREDIENTS
2 ½ lbs Fruit
4 oz Rum
8 02 Cake Wine
8 oz Fat
12 Oz Sugar
4 oz Raspberry Jam
3 tsp Spices
1 tsp Baking powder
1 ½ lbs Flour
1 tsp Salt

METHOD
1. Combine rum and cake wine and set aside
2. Grind fruit and place in a saucepan; add jam, spices and salt
3. Cook slowly for 15 - 20 minutes
4. Add half of the rum & wine mixture to the fruit
5. In a mixing bowl, cream together butter and sugar and add eggs one at a time
6. Add cooked fruit, flour and baking powder
7. Place mixture in a lined cake tin and bake at 275F until centre is firm, but moist
8. Remove from oven; use a skewer to poke holes in, the cake pour the remgining rum & wine mixture over the cake
9. Let set for 24 hours