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You feel it in the air - the weather changes (it gets nicer), the blossoms and even the fresher, gentler breeze, Christmas is coming baby! And that means it is time to prepare the fruits for the the most treasured cake of the year, the Jamaican Christmas cake - laced with fruits and rum!
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I have the recipe for you, but just before I share it, how about a bit of history of Christmas pudding in Jamaica?
Ready?
Great... let's go!
According to Donaldson, our local Christmas Cake is actually a reworking over the centuries of the traditional English plum pudding.
The dried fruit ingredients are put to soak for weeks and even months in advance of baking in December.
And actually, speaking of baking, the ingredients were actually steamed instead of baked!
In some Jamaican homes, fruit is kept soaking all year round always ready for use! At minimum though, the fruits for the pudding are soaked at least one month before use.
Historically, they are made the first week in December to allow them time to ‘ripen‘ or mature for the Yuletide season.
The fruits traditionally used are ground raisins, currants, dates and prunes soaked in rum and port wine. Spices and citron may also be added.
It is traditionally served cold with hot brandy sauce or rum butter. The cakes (puddings) were keep for several months, and were often sent to relatives and friends overseas.
And now... here is the recipe (below)!
This recipe make a 4 pound cake
INGREDIENTS
METHOD/ INSTRUCTIONS
We have another version as well, titled, Jamaican Fruit Cake. Pick your choice, 'all a dem nice'!
If not yet done, be sure to check out our mouth-watering Sweet Potato Pudding and Cornmeal Pudding Recipes, right here.
Maisie, from Grace Kitchen, shows off her version of our Christmas cake via YouTube. Click the Play Button below to watch!
Get More Free Jamaican Recipes here
Now over to you! Please be sure to share a comment below to let me know how you did :-) HAPPY HOLIDAYS!!!!
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