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Category: |
Category: |
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Fruit Mixture |
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Ingredients: |
Ingredients: 1 cup dark raisins
1 cup currants
½ cup candied cherries
½ cup candied citrus peel
1 cup mixed dried fruit
1 cup rum
1 cup sweet sherry or port wine
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Directions: |
Directions:Mix together all the ingredients and store in a tightly sealed jar for at least a month. Pat and Tony let it sit for much longer. |
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Cake |
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Ingredients: |
Ingredients: 1 cup butter
½ cup brown sugar
4 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
3 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
2 ½ teaspoons lemon essence
2 ½ teaspoons almond essence
1 teaspoon vanilla essence
¼ to ½ cup browning
½ cup rum
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Directions: |
Directions:Prepare a deep 8 inch round baking tin or a 13 by 9 inch baking tin by lining it with parchment paper greased on both sides. Lightly flour the pan. The sides of the pan should also be greased. Preheat the oven to 250 º F. In a large bowl of an electric mixer beat together the butter and the sugar until they are light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the lemon essence, the almond essence, and the vanilla essence into the egg mixture, beating well. In a separate bowl sift the flour, baking powder and all the dry spices together. By hand, stir tablespoons full of the fruit mixture and the flour mixture alternately into the butter, sugar and egg mixture until everything is incorporated into one batter. Add the browning gradually, stirring until a deepish brown colour is reached. Turn the cake batter into the prepared baking pan, smooth the top and bake for 3 to 4 hours until a tester inserted into the center of the cake comes out clean This can take an additional hour or 2 depending on the oven. When the top is cooked it should be a deep golden brown. If the cake browns too quickly, cover loosely with foil. Remove the cake from the oven. While still warm, prick it all over with a skewer or a toothpick and pour rum over the cake. |
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Storage of Rich Cake |
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Ingredients: |
Ingredients: additional rum for basting during storage
wax paper
air tight tin
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Directions: |
Directions:Remove the cake from the tin when it is cool. Wrap the cake tightly in wax paper, place it in an air tight tin, and leave for a month for best flavour. It is best stored in a cool place. Every week prick the cake with a skewer and pour on about a tablespoon of rum. |
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Personal
Notes: |
Personal
Notes: This is a traditional fruit cake in Barbados, that Granny Johnson made and served on special occasions (Christmas, weddings, etc.). This cake was iced and decorated with small figures of elves for Christmas at Rhonda House. Granny brought one to celebrate Pat and Tony's 25th wedding anniversary in Glenburnie, Ontario. Unfortunately we do not have Granny's recipe so Pat and Tony developed this recipe from several they had available.
Browning - a colouring liquid also used to darken gravy - is sold in bottles in grocery stores and is optional.
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This recipe for Rich Cake Barbados is from