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   Wednesday, January 27, 2021 

Saint Lucia Christmas Fruit Cake

Rating:   4 Reviews   1 Comments scrolldown


Country: Saint Lucia


1lb / 2cups currants
1lb / 3cups raisins
8oz / 1cup prunes
2/3 cup mixed peel
14 oz / 2 cups dark soft brown sugar
5ml / 1tsp mixed spice
pint / 1 cups sherry
90ml / 6tbsp rum, plus more if needed
2 cups softened butter
10 eggs beaten
1 lb / 4 cups self-raising flour
5 ml /1 tsp vanilla essence


Wash the currants, raisins, prunes and mixed peel, then pat dry. Place in a food processor and process until finely chopped. Transfer to a large, clean jar or bowl, add 115g/4 oz of the sugar, the mixed spice, rum and sherry. Mix very well and then cover with a lid and set aside for anything from 2 weeks to 3 months - the longer it is left the better the flavor will be. Stir the fruit mixture occasionally and keep covered, adding more alcohol if you like. Preheat the oven to 160C/325F/Gas mark Grease and line a 25cm/10in round cake tin with a double layer of greaseproof paper. Sift the flour, set aside. Cream together the butter and remaining sugar and beat in the eggs until the mixture is smooth and creamy.
Add the fruit mixture, then gradually stir in the flour and vanilla essence. Mix well, adding 15-30ml/1-2 tbsp sherry if the mixture is too stiff; it should just fall off the back of the spoon, but should not be too runny. Spoon the mixture into the prepared tin, c


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vutjebal says:

Christmas Fruit Cake

What  do you  think  of  this  Christmas Fruit Cake???
Posted on 05Jan2010 at 9:15pm | View Post in Forum

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There are 4 reviews.
Great Recipe, 12/23/2007
Reviewer: Anne from Fort Wayne, IN (4818)
This was not only my first fru
Good Fruit Cake, 12/4/2007
Reviewer: mmcclaire from USA (4752)
GREAT RECIPE, 1/1/2007
Reviewer: llewe47 from UK (3043)
Great recipe, 10/28/2006
Reviewer: mynameis from Miami FL (2808)
I tried this recipe a few days ago. The cakes came out wonderful. I couldn't get currants so I substituted dates but it was still great. even without having let the fruits soak for a long time (I only did it overnight). After the cake comes out, soak it with more sherry for that ultra moist heavier consistency. A++++

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