Caribbean-style Christmas cake recipe

Recipes

Sue Batty
1 Comment

Fruity cake with ginger, prunes and dark rum, topped with caramelised fruit. A 23cm round silver cake board is nice for presentation purposes.

To soak

Cake mix

175 g margarine
175 g muscovado sugar
4 medium eggs
2 tbsp black treacle
200 g plain flour, sieved together with 1 tsp mixed spice & 1 tsp ground cinnamon
100 g whole almonds, roughly chopped

6.2 oz margarine
6.2 oz muscovado sugar
4 medium eggs
2 tbsp black treacle
7.1 oz plain flour, sieved together with 1 tsp mixed spice & 1 tsp ground cinnamon
3.5 oz whole almonds, roughly chopped

6.2 oz margarine
6.2 oz muscovado sugar
4 medium eggs
2 tbsp black treacle
7.1 oz plain flour, sieved together with 1 tsp mixed spice & 1 tsp ground cinnamon
3.5 oz whole almonds, roughly chopped

For the caramelised fruit

1 handful fruits to caramelise, eg satsumas, redcurrants, grapes, cape gooseberries
250 g granulated sugar
4 tbsp water
1 handful bay leaves

1 handful fruits to caramelise, eg satsumas, redcurrants, grapes, cape gooseberries
8.8 oz granulated sugar
4 tbsp water
1 handful bay leaves

1 handful fruits to caramelise, eg satsumas, redcurrants, grapes, cape gooseberries
8.8 oz granulated sugar
4 tbsp water
1 handful bay leaves

A week before baking the cake, place all the ‘soak’ ingredients in a Tupperware container. Mix well, cover and leave for one week, shaking the container each day.
Place margarine and sugar in a large bowl and beat until light and fluffy. Beat in eggs one by one with the treacle. Finally fold in flour, spices, nuts and the soaked fruits.
Place in a greased and double lined 20cm (8 inch) round cake tin. Smooth top with back of a wet metal spoon.
Bake on middle shelf of preheated oven 150°C/140°C fan/gas mark 2. Look at cake after first 2 ½ hours, then at regular ½ hourly intervals until cooked. Allow to cool before removing from tin.
To cover with marzipan: Brush the cake with apricot jam. Roll out the marzipan, with icing sugar to prevent sticking, into a circle large enough to cover the cake. Place over the cake and smooth over the top and sides. Trim edges.
Allow marzipan to dry 48 hours before icing.
Knead the white icing on a work surface dusted with icing sugar until soft and pliable. Roll out icing about 7.5cm (3 inches) larger all round than the top of the cake, place over cake and smooth over evenly until the cake is completely covered. Trim icing at bottom of cake.
Dissolve the granulated sugar in the water over a low heat until dissolved. Bring to the boil and cook until the sugar turns a golden caramel colour. Dip fruits into the caramel and leave on baking parchment to cool.
Decorate cake with caramelised fruits, bay leaves and tie a ribbon round if liked.

This recipe was devised by Sue Batty for Stork and Flora.

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