Island christmas cake

Yield: 1 servings

Measure Ingredient
½ cup Currants
½ cup Figs
½ cup Dried cherries; (chopped)
1 tablespoon Crystallized ginger
1 cup Cherry brandy
1 cup Rum
½ pounds Butter
½ pounds Brown sugar
½ pounds Molasses
4 larges Eggs
One lemon; Juice and rind of
One orange; Juice and rind of
¼ pounds All propose flour
¼ pounds Cake flour
2 teaspoons Baking powder
1 teaspoon Allspice
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ginger
½ cup Almonds; (sliced)
1 small Carrot; (grated)




Mix all ingredients together and refrigerate overnight, longer if possible.


In a blender at medium speed cream butter and sugar. Add molasses, then add eggs, then lemon and orange juice and rinds. Sift together in separate bowl flours, baking powder, and spices then add to blender, mix well, scraping bowl. Add the currant and fig mixture. Add almonds and carrots. Mix well.

Add to small individual cake pans. Bake at 350 degrees for 15 to 20 minutes. Cool before removing from pan.

Yield: 18 mini loaves

Converted by MC_Buster.

NOTES : Recipe Courtesy of Cynthia Long, Pastry Chef of Soul Cafe, NYC Recipe by: IN FOOD TODAY SHOW #INL108 Converted by MM_Buster v2.0l.

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