Christmas Fruit Cake With A Difference!

It's that time of year again when we're all busy making last minute preparations for Christmas! For those of you baking your own Christmas Cakes here's a delicious gold medal winning recipe from the Diva Chef Simone Walker Barrett for you to try! 

8oz Butter
8oz Brown Sugar
8 Eggs
16oz Whole wheat Flour
6oz Bread Crumbs
1tsp Salt
2tsp Baking Powder
1tsp Baking Soda
1 Cup Raisin
1 Cup Prunes
1 Cup Currants
1 Cup Shredded Coconut
1 Cup mashes ripe Banana
2 Cups Red Label Wine

1/2 Cup Rum
1tsp Grated Ginger
1tsp Cinnamon Powder
1tsp Nutmeg Powder
1tsp Mixed Spice
1tbsp Vanilla
1tsp Almond Extract
1tsp Rosewater
1tbsp Orange Rind
1tsp Lime Rind
1tbsp Lime Juice
4tbsp Browning
½ Cup Cashew Nuts

Method:

1. Place raisin, prunes, currants, coconut, ripe banana, wine, spices, ginger and rum in a two quart sauce pot and bring to a boil. Simmer for five minutes.
2. Remove from heat, chop in a blender, cool completely before using.
3. Pre-heat oven 350oF. Grease and line two 9” cake pans.
4. Cream butter and sugar until light and fluffy. Add eggs one at a time. Mixing well after each addition.
5. Sift flour, bread crumbs, baking powder, salt and baking soda together in a bowl.
6. Fold flour mixture into creamed butter and sugar alternately with soaked fruits.
7. Fold in remaining flavourings, browning, rinds, lime juice and cashew nuts.
8. Pour batter into greased lined pans. Bake for 45 minutes to 1 hour at 350 degrees F.

ENJOY!