We all want to know how to make fabulous cake when Christmas comes around, and the Caribbean Christmas Cake looks and sounds like a worth cake to try out for special days. I hope you enjoy it.
Carol’s Caribbean Christmas Cake
- 300 ml Apple Juice
- 100 ml Rum
- 225 g Butter
- 225 g Soft Brown Sugar
- 1 tbls Treacle
- 4 Large Eggs
- 225 g Plain Flour
- 1 tsp Mixed Spice
- 1/2 tsp Ground Ginger
- 1/2 tsp Nutmeg
- 170 g Chopped Nuts
- 900 g Mixed Fruit
- 1 Orange Zest
- 1 Lemon Zest
- Assorted Glace Fruits
- Brazil Nuts
- Almonds Blanched
- Apricot Glaze
- Soak all the fruit in a bowl the day before in the apple juice and rum. This plumps up your fruit and will make your cake wonderfully moist.
- Grease and line a 20cm tin.
- Weigh out your dry ingredients into a bowl (Flour, mixed spices) and set aside.
- Cream butter and sugar and add treacle and mix well.
- Add the orange and lemon zest.
- Add the eggs a bit at a time. If you get curdling add some flour between pouring in your eggs.
- Drain your fruit and add to the mix with the chopped nuts.
- Pour mixture into your tin. And line the outside with brown paper or newspaper and secure with string. This stops the sides burning.
- Bake at 150 degrees for about 4 hrs. After 3 hrs check by pricking with a skewer and if it comes out clean then it’s done. Leave to cool in the tin and then turn out, prick the base and drizzle rum over.
- Wrap in baking paper and foil and store in a tin.
Icing and Decorating
- Place cake on a cake board.
- Arrange all of your glace fruits and nuts on top. Be creative!
- In a pan place your apricot jam (about 4 tbsps) and a tbsp of water.
- Bring to the boil stirring all the time until it is smooth then take off the heat. Add a tbsp of rum and stir well.
- Using a pastry brush, brush over the fruit with the glaze. The glaze helps preserve your fruit, nuts and cake.
- Brush the sides of your cake with your glaze.
- Now roll out your marzipan in a long roll and make a collar to go around your cake making sure it goes about ¼” above the top of the cake.
- Roll out your fondant icing and again make a collar to go around the cake to cover the marzipan. Be sure to dampen the marzipan before adding the icing so that it sticks to the marzipan. I always use a measure when doing this procedure so as to get the right size of collar around.
- With the extra ¼” push down towards the cake. This is the lip where you will add your holly leaves.
- Make a small amount of royal icing for piping your leaves on.
- Cut out your holly leaves. Make sure you cut out plenty in large and small size.