Jamaican Christmas Rum Cake by Ann Marie

Our holidays are filled with traditions. My sisters and I get together every year to make our famous Jamaican Christmas Rum Cake and we have been committing to this annual tradition since the past 15 years or so. After the baking process, I pour brandy over the top of the cake while it is still warm. Some people pour white rum. When my sisters and I get together to complete our annual holiday traditions, we make sure to begin the process for next year’s Jamaican Christmas Rum Cake too. This is how we commit to, and continue our traditions. We each have a daughter and they have a very strong bond as well. My hope is that they will continue our traditions. The recipe of the Jamaican Christmas Rum Cake I am sharing is our beloved Grammy Dor’s recipe. ~

Ann Marie

When my daughter was getting married, I baked her a cake. I soaked the fruits for that wedding cake for over a year and a half. I laboured over every single hand-made sugar flower to decorate the cake with. This cake was created out of love for my daughter. ~ Ann Marie

Ingredients

• 2-3 cups of rum or wine soaked mixed fruits

• 12 eggs

• 1½ lbs of unsalted butter, 1½ lbs of brown sugar, 1½ lbs of flour

• 2 tbsp of baking powder, 1½ tbsp of vanilla, 1 tsp of ground allspice

• ½ tbsp of cinnamon powder

• ½ tsp of ground nutmeg

• 1 tsp of salt

• 1-3 tbsp of brandy

• Juice of one lime

• Browning (this is the last ingredient added to the batter to create the rich cake colour)

• Lined, ungreased cake pans

Instructions

Baking:

• In a blender or food processor grind soaked fruits to desired fineness (approximately 6 short pulses), set aside

• Combine the flour, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl

Instructions

• Add extra flour if needed.

• Add browning to achieve desired colour

• Pour batter into prepared baking pans

• Tent with foil paper and bake in the oven at 325 degrees for 1¼ - 1¾ hours

• Whisk and set aside

• Mix sugar and butter in a mixer until fluffy

• Begin adding the eggs to the mixture (2 at a time)

Notes: Turn mixer off when adding eggs.Turn it on and mix after each addition of eggs.

• Empty contents into a large mixing bowl and slowly add the flour mixture (1/2 cup at atime)

• Mix lightly after each addition

• Mix in brandy and lime juice

• Add ground up fruits

• Saturate with port wine or brandy when still warm

• Jamaican Christmas Rum Cake is ready to serve

Fruit Soak:

• Add fruits to a large airtight jar

• Tie up 6-10 pimento seeds, 1 large cinnamon stick and a small piece of ginger in a cheesecloth and add to the jar

• Pour 75/25 Port wine and white rum mixture to submerge contents

• Brandy may be added as well

• Cover and store in a cool dark place until needed

• Remove cheesecloth packet before use

Grandma’s Shortbread Cookies by Lady P

Ingredients

• ½ cup of Canada corn starch

• 1 cup of icing sugar

• 1 cup of all-purpose flour

• ¾ cup of softened butter

Instructions

• Mix corn starch, icing sugar and flour in a bowl

• Using a wooden spoon, blend in the butter until a soft, smooth dough begins to form

• Using your hands, shape the dough into balls that are at least 1 inch in size

• Place the dough balls, 1½ inches (4 cm) apart on an ungreased cookie sheet

• Flatten the dough balls with a lightly floured fork

• Decorate with candied cherries, coloured sprigs and nuts, if desired

• Bake at 300 degrees for 15-20 mins or until the edges turn to a light brown colour

• Cool the cookies on a wire rack

• Our grandma’s Shortbread Cookie recipe makes about 24 cookies

Notes: Alternatively, you may roll the dough into ¼ inch sized balls, flatten and then cut into various shapes using cookie cutters. If the dough is too soft to handle, cover and chill for 30-60 mins.