Jamaican Christmas cake basically uses the same method; the only difference is, it is steamed instead of baked. The pudding has a more moist texture than the cake. Other names for Jamaican Christmas cake are; ‘Jamaican black cake, Jamaican rum cake, Jamaican Christmas cake.’
Christmas has come and gone, but as the famous Jamaicans saying goes, ‘it never too late for a shower of rain.’ You can bake or steam it anytime of the year.
This is a 2lb. cake
1 cup margarine or butter
1 cup brown or dark sugar
2 teaspoon vanilla essence
1/4 tsp. salt (more or less, add the salt while tasting)
1 cup mixed peel
1 cup raisins
1/4 cup cherries
1/4 cup currants
4 tbsp. food browning
2 tsp. baking powder
2 lb. all-purpose flour
1 tsp. mixed spice
2 cups wine or less(port wine or Red Label)
6 tbsp. white rum (optional)
To get the real Jamaican authentic taste: soak all the fruits into enough wine to cover them, a week before, or the night before baking or steaming the pudding.
In a container with cover, add all the fruits, pour enough wine on the fruits; cover with an airtight cover and store in the refrigerator until ready to use
Grease and line a 9-inch bake tin. Preheat oven 350F or 180C.
Put the butter or margarine and sugar into a container and beat until light and fluffy (use either a hand mixer or cake mixer)
Add eggs, one at a time and beat well after each addition.
Mix in food browning and vanilla with a spoon and add all the soaked fruits.
Sift flour, baking powder, mixed spice and salt in another container, then add alternately with the rum and wine.Mix batter with a spoon or in a cake mixer
Scrape the batter into prepared cake tin, cover the cake tin with foil paper. Steam on stove top for 2 to 2 1/2 hours
To steam on stove top: rest the cake tin in a container with water .
To steam in oven: put the cake tin in a container with water in the oven and steam for 2 to 2 1/2 hours
Decorate with 1 cherry (LOL)
To bake : Scrape the batter into the prepared cake tin and bake for 2 hrs. at 350F or 180C