Jamaican Christmas Cake
During Jon Kanoo, a traditional Jamaican Christmas celebration, people parade through the streets in giant costumes. The weekend before Christmas, and particularly Christmas Eve, the markets all over the island set up toys, peppermint sticks, balloons, and firecrackers. They celebrate mid-December until New Year’s Day. The drink of choice for Jamaicans during this time is Sorrel. It is made from dried sorrel, cinnamon, cloves, ginger, sugar, and orange peel, with rum or without, it is usually served over ice, as it is always warm there. Another specialty is Jamaican style Christmas Cake.
I enjoyed my holiday in Jamaica many years ago and loved this cake. I thought it would be a good accompaniment with the “Jamaica” chili recipe that Justin created for a New Year’s or Christmas Eve. Give it a try!
Ingredients
- 1½ C flour
- 1 C butter
- 1 C sugar
- 4 eggs
- 1 lb raisins
- 1 t cinnamon
- ½ t allspice
- ½ t salt
- ¼ C mixed candied orange and lemon peels
- ¼ C cherries , dried
- ½ lb prunes , chopped
- 1 C wine, brandy, or rum (optional)
- 1 t baking powder
- 1 t vanila
- 2 T browning (like soy sauce)
Instructions
- Cream the butter, sugar, and browning until soft and fluffy. Sift all dry ingredients together. Beat eggs and wine/brandy/rum together and add to the creamed butter and sugar. Add fruits and fold in the flour mixture. Do not over heat when mixing. Bake at 350°F for 1½ hours in a 9" pan.