Rheanna's Gramma's Guyanese Guide Cake
23 people added this to their Recipe Box
This recipe makes 20 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 362 |
| pro | 4 g |
| total fat | 12 g |
| sat. fat | 6 g |
| carb | 64 g |
| fibre | 3 g |
| chol | 52 mg |
| sodium | 106 mg |
| potassium | 424 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 14 |
| vit A | 10 |
| vit C | 2 |
| folate | 15 |
Not for the faint of heart, this dark rich fruit-laden and rum-soaked cake with roots in the Caribbean has a decidedly grown-up taste for the holidays.
Ingredients
- 1-3/4 cups raisins
- 1-3/4 cups currants
- 1-1/2 cups pitted prunes
- 1/2 cup candied mixed peel
- 2-1/2 cups rum, (approx)
- 1-3/4 cups packed brown sugar
- 1 cup butter, softened
- 3 eggs
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup chopped almonds
- 1 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 pinch salt
- 1/2 cup chopped red glacé cherries
Preparation
In food processor, pulse together raisins, currants, prunes and mixed peel until smooth thick paste. Transfer to large bowl or jar; stir in 2 cups (500 mL) of the rum. Cover and keep in cold dark place, stirring once daily and adding more rum as needed to keep top of fruit covered, for at least 3 days or for up to 2 months.
In small heavy saucepan, melt 1/2 cup (125 mL) of the brown sugar over medium heat, stirring; boil for 1 minute. Pour into fruit mixture, stirring to break up solidified sugar.
In large bowl, beat butter with remaining sugar until smooth; beat in eggs, 1 at a time. Beat in almond extract.
In separate bowl, whisk together flour, almonds, baking powder, cinnamon, cloves, nutmeg and sa< stir into butter mixture in 2 additions. Stir in raisin mixture and glacé cherries.
Scrape into double-thickness parchment paper–lined 9-inch (2.5 L) springform pan, smoothing top. Bake on baking sheet in 300°F (150°C) oven until cake comes away from pan, about 3 hours, covering with foil during last hour if needed to prevent over-browning.
Using skewer, poke holes in top of cake; brush with rum. Let cool in pan for 24 hours. Store in airtight container for up to 3 months.
In small heavy saucepan, melt 1/2 cup (125 mL) of the brown sugar over medium heat, stirring; boil for 1 minute. Pour into fruit mixture, stirring to break up solidified sugar.
In large bowl, beat butter with remaining sugar until smooth; beat in eggs, 1 at a time. Beat in almond extract.
In separate bowl, whisk together flour, almonds, baking powder, cinnamon, cloves, nutmeg and sa< stir into butter mixture in 2 additions. Stir in raisin mixture and glacé cherries.
Scrape into double-thickness parchment paper–lined 9-inch (2.5 L) springform pan, smoothing top. Bake on baking sheet in 300°F (150°C) oven until cake comes away from pan, about 3 hours, covering with foil during last hour if needed to prevent over-browning.
Using skewer, poke holes in top of cake; brush with rum. Let cool in pan for 24 hours. Store in airtight container for up to 3 months.
Source : Canadian Living Magazine: December 2009
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