DIRECTIONS FOR FRUIT MIX • Add the mixed fruit to a glass kitchen container. • Pour the rum and the wine over the mixed fruit. Cover and leave to soak for at least a week. • On baking day, pour the soaked fruit into a blender and pulse until you know longer recognise the fruit, but not until smooth. Set aside. FOR FRUIT CAKE • Get the molasses runnier by heating it with half the white rum for about a minute on high heat. Stir continuously! Set aside to cool while you prepare the rest of the ingredients. • Grease a 10-inch round cake tin and line it with a layer of baking parchment paper. • Preheat the oven to 150°C fan or 325 °F or gas mark ‘3’. • In a kitchen bowl, sift the plain flour and the baking powder. Add and combine the ground allspice, cinnamon powder and freshly grated nutmeg. Set aside. • In a mixing bowl, whisk together the butter and dark brown sugars until creamy. • Whisk together the eggs, lemon juice and lemon zest. Add it a little at a time to the cream butter and sugar. • Add the flour mixture a little at a time. Fold in using a wooden spoon. Don’t overwork the batter or else the fruitcake will become dense. • Add the blended fruit, vanilla extract, rose water, browning sauce, molasses and the rest of the rum. Combine without overworking the batter. • Pour the mixture into the prepared baking pan. Bake in the preheated oven for about 2 hours, until sticking a toothpick in the middle comes out clean. • Remove from oven and place on a rack to cool. Once cool, spray the cake with 1/4 cup/100ml of rum and wine. The ratio of rum to wine is up to you. Source: jamaicanfoodsandrecipes.com THE MONTHLY GLEANER | DECEMBER 11, 2023 - JANUARY 10, 2024 | www.jamaica-gleaner.com | CHRISTMAS FEATURE 14 Wishes All Our Customers And Vendors A Healthy And Happy Holiday Be Sure To Visit Our Store And Enter Our Xmas Raffle. 4018B BOSTON ROAD, BRONX, NY 10475 TELEPHONE: 718-671-5544 INGREDIENTS MIXED FRUIT INGREDIENTS n 330g dry fruits n 236.59ml white rum n 54.88ml Red Label Wine FRUITCAKE INGREDIENTS n 384g plain flour n 200g unsalted butter n 200g soft dark brown sugar n 8 eggs n 1tsp baking powder n 1 tsp grated nutmeg n 1 tsp cinnamon powder n ½ tbsp allspice n ½ tbsp vanilla extract n ½ tbsp rose water n 5 tbsps browning sauce n 5 tbsps molasses, optional (use more browning sauce to replace) n 59.15ml white rum n ½ tbsp lemon juice n Lemon zest from a whole lemon JAMAICAN BLACK RUM FRUITCAKE Add a spirited kick to your sorrel, this time with a twist of any Moscato of your choice, Gin and some spice. A Christmas take from the classic MGM served at 689 by Brian Lumley, this beverage has elements of sorrel and cinnamon. SORREL MGM n 4oz sorrel juice n 2oz gin n 2oz Moscato n 1oz soda water n Cinnamon stick (for garnish) n Lime peel (for garnish) DIRECTIONS 1. Combine ingredients and stir with ice 2. Pour into a rock glass 3. Garnish with cinnamon stick and lime peel 4. Enjoy SORREL
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