Estimated Nutrition (whole recipe, rough)
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry Brandy | 1 cup (138g) | 87 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Pecan | 1 half (4g) | 20 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 tbsp Rum
- 3 tbsp Brandy
- 3 tbsp Cherry brandy
- 3 tbsp Cointreau
- 3 tbsp Water
- 1 1/2 tsp Angostura bitters
- 1/2 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1/2 tsp Ground cloves
- 1/2 tsp Salt
- 1 1/2 tsp Vanilla extract
- 1 tbsp Molasses sugar
- 225 grams Sultanas
- 225 grams Raisins
- 225 grams Currants
- 100 grams Stoned no-soak prunes chopped
- 50 grams Glace cherries, chopped
- 100 grams Mixed candied peel
- 50 grams Almonds, chopped
- 50 grams Pecans, chopped
- 250 grams Self-raising flour
- 250 grams Demerara sugar
- 250 grams Butter, room temperature
- 5 ea Eggs (size 1)
- =
Directions
This very rich cake from the west indies is ideal for those who prefer not to ice their christmas cakes.
Indeed, icing is not recommended.
Just tie a brightly coloured ribbon round it and you have a real feast of cake.
The fruit and nuts are soaked for a week before baking.
Six to eight days before you intend to bake the cake, measure out the rum, brandy, cherry brandy, cointreau, water and bitters into a large saucepan.
Then add the spices, sugar, fruit and nuts.
Stir the ingredients together and heat them over a very low heat until the liquid is just moving - do not let it boil.
Simmer for about 15 minutes.
Tip the mixture into a mixing bowl or other glass or china container and allow it to cool completely.
Cover the bowl with a double layer of clingfilm and place in the refrigerator or a very cool place.
Stir the mixture from time to time during the next few days.
Six to eight days later, preheat the oven to gas 1, 275°F., 140 c. cream the butter and sugar together and fold in the flour and beaten eggs.
Add the fruit mixture a little at a time until it is evenly blended.
Spoon the cake mixture into the prepared tin, level the top and bake in the preheated oven for about 3 ½ to 4 hours.
If you think the cake is becoming too brown, place a double thickness of greaseproof paper over the top of it as protection.
When the cake is quite cold, wrap it in greaseproof paper first then either place it well in a plastic cake box or wrap it in silver foil.
This cake will keep for a few weeks.