Quick and easy fruit cake
This cake is my go-to because it has crust, I love cakes and puddings that have crust. The crust on this cake is soft, and crunchy like freshly baked cookies.
1 cup fruit (fresh fruit,e.g.. pear, apple (minced) or frozen fruit or canned fruit, e.g., fruit cocktail (drained) or candied fruit
2 tsp. vanilla extract or flavouring
1 cup brown sugar (I used 1/4 cup)
3/4 cup oil
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon powder
Note: Candied fruit is called mix peel in Jamaica. It is crystallized; therefore, the texture is tough and not everyone uses it in their baking. I use it sometimes. If you are using the candied fruit or the fruits from the fruit cocktail use 1/4 cup sugar.
Preheat oven to 350 F or 175 C. Grease and line with wax paper an 8x 12-inch or use what you have
In a bowl, add the fruit, eggs, vanilla, brown sugar and oil. Use a spoon to gently stir, set aside.
In another bowl, sift the flour, baking powder, salt and cinnamon. Stir the dry ingredients into the liquid mixture.
Pour the batter into the cake pan and bake in the oven for 50 minutes. Let the cake cool in the pan.
We use port wine as an ingredient in the famous Jamaican's black cake or Christmas cake and pudding. We called it port wine or baking wine and it is only use for baking. Port wine does not contain alcohol. Red label wine is also used in baking and sorrel drink, it is optional in the sorrel drink, but when added it enhances the taste of the sorrel drink. Red label wine contains alcohol.Fruit cakes often becomes dry after a couple of days after baking
To moisten cake or to keep the cake moist
Put a piece of cleaned dry cheese cloth in a bowl, pour enough port wine or red label wine to cover the cheese cloth
Let the cheese cloth remain in the wine for 30 minutes or overnight.
Squeeze out excess wine from the cheese cloth then use it to wrap the bake fruit cake. Then wrap with aluminium foil. Keep refrigerated.