Recipe: West Indies Christmas Cake

WEST INDIES CHRISTMAS CAKE

Makes 2 cakes.

Note: Have available 2 (24-inch) squares of clean white cloth or cheesecloth for storing the cakes.

• Flour to dust pans

• 4 c. cake flour

• 11/2 tsp. ground cinnamon

• 1 tsp. grated nutmeg or mace

• 11/2 c. pecans or walnuts, coarsely chopped, if desired

• 4 c. Caribbean Steeped Fruit, undrained (see recipe)

• 1 lb. (4 sticks) unsalted butter, softened

• 2 c. granulated sugar

• 8 to 10 eggs (1 lb. by weight)

Directions

When ready to bake, preheat the oven to 275 degrees. Butter 2 (9- by 3-inch) round cake pans or springform pans. Dust the pans lightly with flour and shake out excess.

Sift together the flour, cinnamon, nutmeg or mace, and salt. Set aside.

Combine nuts in a bowl with the soaked fruit and its liquid. Don't drain the fruit. Set aside.

Combine butter and sugar in the bowl of a standing mixer fitted with the paddle attachment, or use a large mixing bowl or a handheld electric mixer. Beat the mixture on medium-high or creaming speed for 8 to 10 minutes, or until the mixture is light and fluffy and almost white in color, scraping the sides of the bowl with a rubber spatula several times.

Sprinkle 1 cup of the flour mixture over the fruit-and-nut mixture, and stir until flour coats it all. Set aside 1 more cup of the flour mixture to use later.

Stir the remaining 2 cups flour mixture into the creamed mixture. Set the beater on low speed and beat the batter for 1 to 2 minutes, or until the batter is satiny and smooth, scraping the bowl as needed.

Using a wooden spoon, fold the floured fruit-and-nut mixture into the batter, mixing well but gently. Carefully fold in the reserved cup of flour mixture, stirring only until combined.

Using a measuring cup, pour the batter into prepared cake pans, dividing evenly, using 6 to 7 cups of batter for each pan.

Shake the pans to settle the batter. Place the pans in the preheated oven on the middle shelf, diagonally across from each other, not touching.

Don't overbake the cakes. Remove them from the oven and place on a wire rack. Cool in the pan for 15 minutes. Run a metal spatula or knife around the edge of the pans to loosen the cakes and then tap the pans gently. Carefully turn out the cakes onto the rack. Cool completely, top side up.

CARIBBEAN STEEPED FRUIT

Makes a generous 4 cups.

Note: Have available a large jar or glass or porcelain crock with a tight-fitting lid to use for soaking the fruit.

• 1 c. dark raisins

• 2 c. pitted prunes

• 2 c. currants

• Grated peel from 1 or 2 limes or lemons

• 2 tsp. allspice, preferably crushed berries

• 1/3 c. rum, white or dark, or fruit-flavored rum such as orange or lemon

Directions

Chop or snip the raisins (if they are large) and prunes. Place in a large container. Add the currants, lime or lemon peel, and allspice.

Pour in the rum and Port, mix well with a large spoon, then close the container with the lid. Place the container in a cool, dark place and allow the fruits to macerate and develop flavor for at least two weeks, or several weeks, occasionally stirring and turning over the fruit in the liquid, adding a tablespoon or two more of rum or Port as desired.

BURNT SUGAR SYRUP

Makes about 3/4 cup.

• 1 c. granulated sugar

• 1/4 c. hot water

• 1/4 tsp. cream of tartar or 1/2 tsp. lemon juice

• 1/2 c. hot water, more

Directions

Remove the lid. Dip a pastry brush in water and brush down the sugar crystals from the sides of the pan. Attach a candy thermometer inside the pan, making sure that it does not touch the bottom of the pan. Cook the syrup, without stirring, but swirling the pan by the handle, until it reaches 350 to 365 degrees, frequently brushing the pan with the damp brush.

Remove the pan from the heat and carefully set on a wire rack. Cool the syrup for 2 or 3 minutes and then add 1/2 cup water a tablespoon at a time, carefully pouring it down the side of the pan. (If you add all the water at once the sauce may sputter and burn you.)