Jamaican Christmas Cake

INGREDIENTS:
6 ounces or 1.5 cup flour
8 ounces margarine or butter
8 ounces sugar
4 eggs
1 pound raisins
1 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon salt
4 ounces mixed peel
4 ounces cherries
1/2 pound prunes (chopped)
1 cup wine
1 teaspoon baking powder
1 teaspoon vanilla
Finely grated rind of 1 lime/lemon
2 tablespoons browning

METHOD:
Cream butter, sugar and browning until soft and fluffy.
Sieve all dry ingredients together
Beat eggs, sherry and brandy together.
Add egg mixture to creamed butter and sugar.
Add fruits.
Add flour and fold in. Do no over-beat when mixing.
Bake at 350F for 1 1/2 hours.
Yield: 9' round cake.
 

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Sorrel Drink
 

INGREDIENTS:

1 pound sorrel
2-4 oz. ginger
2 quarts water
sugar
wine (optional)
8-12 pimento grains

METHOD:
Wash sorrel thoroughly, using the fingers to lift it form the water. Put into stainless steel container.
Scrape and wash ginger. Grate and Add to the sorrel. Add pimento grains.
Boil water and pour over sorrel. Allow to stand 4-6 hours. Strain.
Sweeten to taste and add rum to taste. Add optional wine.
Serve with ice cubes.
 
 

Jamaican Easter Bun

INGREDIENTS :
3 cups flour
3 teaspoons baking powder
3/4 cup brown sugar
2 eggs beaten
1 tablespoon browning
1/2 pint milk
2 tablespoon melted margarine
Raisins and mixed peel (amount based on your taste)
1 tablespoon mixed spice
1 tablespoon cinnamon
1 tablespoon nutmeg

METHOD:
Measure all ingredients in a bowl and mix well.
Pour into bun shaped baking pans and bake in a moderate 350F until done well.
Glaze with Sugar and water or pancake syrup and serve.
 
 

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