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JAMAICAN FRUIT CAKE 1 lb. mixed peel 1 lb. prunes 1 lb. raisins 1 lb. currants (optional) 1 c. cherries 1 bag walnuts white and sweet wine 1 jar jam (strawberry or currant) 2 c. flour 1 lb. butter 1 lb. light brown sugar 12 eggs, separated 2 c. bread crumbs 3 heaping tsp. baking powder 1 c. milk 1 Tbsp. vanilla 1 Tbsp. almond 1 Tbsp. nutmeg 1 Tbsp. cinnamon Gravy Master, for desired color Cut up all fruits and nuts and cover with liquor 4 weeks in advance. Place in blender and grind up. Add jam. Cream butter and sugar; add egg yolks. Beat well. Add flour, bread crumbs and baking powder. Add milk, cinnamon, nutmeg, almond and vanilla. Beat egg whites until stiff peaks form. Fold into egg mixture. Add 4 cups of fruit. Add Gravy Master to get deep brown color, if desired. Bake at 350 degrees for approxi- mately 1 hour. Yields 2 1/2 cookie tin-size cakes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |