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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Ma's Black Fruit Cake Recipe

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This recipe for Ma's Black Fruit Cake is from Ma's West Indian Cookbook - 7th Edition , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
1 cup red cherries
2 cup currants
1/2 cup orange peel
1 cup raisins
1/2 cup prunes
6 eggs
2 teaspoons vanilla essence
1 teaspoon grated cinnamon
1 cup red wine
1 cup brandy
1/4 cup rum
1/2 lb. butter
1 package of cake mix
2 tablespoons molasses
Grated nutmeg
Milk or water to add for soft consistency, if desired
Directions:
Directions:
In a 3 quart mixing bowl, mix cherries, orange peel, currants, raisins and prunes.
Add wine, rum and brandy and soak for two to three weeks.
Take out when needed to bake, take half the fruit mix and add 3 eggs, 1/4 lb. butter, 1/2 of the spices and 1 pack of cake mix. Stir until it reaches a soft consistency.
Add milk or water if needed.
Bake in a preheated 400º conventional oven, after 10 minutes, turn down to 375º for about 45 minutes or until cake leaves the pan.

Note: Other half of the remaining ingredients can be used to make a second cake.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 to 3 weeks for soaking / 90 minutes
Personal Notes:
Personal Notes:
For people who loves rum cake, add 1 teaspoon of rum over cake with a little whipped cream on the side. Garnish with mint leaves and serve.

 

 

 

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