Jamaican Christmas Fruit Cake



For the cake:

For the caramelizing sugar:


Chop currants, raisins, prunes, figs and cherries. Put in large bowl with mixed peel and almonds.

Stir to combine. Sprinkle on bitters and pour rum over mixture.

In a previously sterilized glass jar, pour all ingredients at least 2 months prior.

Stir occasionally and add rum if the mixture dries.

For the caramelizing sugar:

Put brown sugar in heavy pot. Stir, letting sugar liquefy. Cook over low heat until dark, stirring constantly, so sugar does not burn.

When almost burnt, remove from heat and stir in hot water gradually. Mix well, let cool.

For the cake:

Preheat oven to 180°C.

Bring fruit from its resting place. Stir lime peel, vanilla and caramelized sugar into fruit. Mix well. Set aside.

Sift together flour, baking powder and cloves. Set aside.

Cream together butter and sugar until mixture is light. Add the eggs, one at a time until blended.

Stir in dry ingredients gradually. When mixed, stir in fruit mixture.

Pour into a greased springform cake pan.

Bake in preheated 180°C oven for 1 1/2  hours or until a tester inserted in center of cake comes out clean.

Cake should have shrunk from sides of pan.

Cool for 24 hours in pans. When cool, moisten with rum, remove from pans, and wrap in aluminum foil or a rum drenched cloth.

If keeping for any length of time, check occasionally to add more rum.