Table of Contents
Jamaican Rum Cake. Preheat oven to 180 degrees C. Grease and flour 2 – 23cm round cake tins. In a large bowl, cream together the butter and Chelsea White Sugar until light and fluffy. Beat in eggs then add rum, lime juice, vanilla, almond essence and lime zest. Stir in mixed fruit, wine and Chelsea Dark Cane Sugar.
Combine flour, baking powder, breadcrumbs, mixed spice or nutmeg and mix well. Fold the flour mixture into the creamed mixture alternately with the Grace Browning, fruit wine, rum, soaked mixed fruits, cherries and crushed peanuts. Scrape batter into a greased and lined 325 cm (10 inch) baking tin.
To the steamed fruits, add candied fruits, vanilla and almond essence. Blend until smooth then mix in the white rum. Combine cake flour, cracker crumbs/bread crumbs, baking powder and nutmeg and mix well. Fold in one third of the flour mixture, then half of the blended fruits.
Also known as Jamaican Fruit Cake or Jamaican Christmas Cake. Also known as Jamaican Fruit Cake or Jamaican Christmas Cake. Preheat oven to 180 degrees C. Grease and flour 2 – 23cm round cake tins. In a large bowl, cream together the Tararua Butter and Chelsea White Sugar until light and fluffy.
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