Christmas time’s favourite phrase must be “do you remember when…?” as families catch up and remember past times with wry smiles, chuckles and the occasional foot stamp preceded by pantomimic exclamations of “oh no I didn’t!”. The rush of memories flooding back as we dig into the purchased Christmas Cake of despair when the taste of an overly-sweet dry cake makes us hark back to stickier times when Christmas cakes were moist, moreish, fruity and baked at home, with love.
Barbara Walker, Co-Manager of the Jamaican boutique hideaway spot Hotel Mockingbird Hill, whose organic Restaurant Mille Fleurs has been acclaimed by Gourmet Magazine, believes this is the one time of the year that those who ‘don’t cook’ should take a Sunday afternoon to get back into the kitchen.
Barbara says “I don’t have to go into the kitchen that often anymore and I am happy to leave the kitchen space to our wonderful trained Chefs, however the first Sunday of December is when I break that rule and the oven becomes mine, bearing in mind that I never bake. There is nothing better than spending the afternoon stirring, whisking and beating whilst remembering my Mother’s wonderful Christmas Cake Recipe, which she is now passing on to her granddaughter. Just knowing that I can create something to share at Christmas, which is so good, that it is being handed down from one generation to the next without alteration – that is quite a rare accomplishment in today’s world.”
If you don’t have a family Christmas cake recipe to celebrate this holiday season why not try hers:
Barbara’s Rich Jamaican Rum Christmas Fruit Cake:
(for spices these are only guidelines – check and adjust to personal taste)
1.5kg finely chopped mixed dried fruit (use a blender or food processor if you prefer a smoother type of cake and preferably fruit that has been steeped in golden rum for a minimum of 2 weeks for before cooking date)
500 gm brown sugar
500 gm butter
750 gm flour (we use whole wheat but you could use white, if so you’ll possibly have to check the consistency) –if the mixture seems a little too wet add a little flour
1 tbsp. cinnamon powder
1 tbsp. nutmeg grated
1 tbsp.pimento powder (allspice)
1 tbsp. baking powder
1 doz. eggs
2 tbsp. vanilla essence
Pinch of salt
Method:
Cream sugar and butter until it is white and fluffy.
Seive the flour and mix in the dried spices, salt and baking powder
Alternatively add one egg at a time followed by a few tablespoons of the spiced flour mixture
When all eggs and flour are thoroughly mixed add the vanilla essence
Add enough of the fruit mixture until it gets a rich brown colour.
Put into baking tins which are lined with grease-proof paper and bake at a very low temperature 100C for approx. 2.5 -3 hours (and enjoy the aromas in the kitchen while the cake bakes!)
This cake is a moist cake so when you test it with a needle or pin, it will always be a bit sticky but check that the mixture is cooked through.
When cake is done, take it out of the baking tins immediately otherwise it will sweat. Leave to cool.
When cool, return to baking tin or to a storage tin and pour about 12 cl. (about 3 pegs or double shot) of rum and close the tin. Repeat this once a week till Christmas – the longer the cake is stored, the better it tastes!
The fun part about this mixture is that it can also make the Christmas dinner’s Christmas pudding: instead of baking all the mixture put some into greased and floured pyrex dishes, cover firmly with greaseproof our brown paper and steam -1½ hours in a pressure cooker or 2½ -3 hours in a bain-marie. When done, open up, pour over about 12cl of rum and put away for Christmas day. Repeat this once a week till Christmas – the longer the pudding is stored, the better it tastes! On Christmas day just warm up the pudding for about ½ hour in a bain-marie and serve with rum butter.
So an easy gift for your family & Father Christmas in 3 easy steps:
1. Steep you fruit in golden rum
2. Bake the cake and steam the pudding
3. Let the cake soak “golden sunshine” rum in a minimum of 2 weeks leading up to Christmas.
flavored rice
