Creole Christmas Cake, Spiced Rum, Jade Mountain, Pitons

Creole Christmas Cake

Why start with Christmas cake in January?  Well,  it is at this time that the fruit is soaked in rum for the cakes to be made in November or December, you may want to use a tablespoon or two of the rum-soaked fruit for ice cream, or with a plain cake, during the year.  Almost everyone who has had my cake asks for the recipe.

The Fruit to be soaked in Rum 

You need a  good quality dark rum, I use Chairman's Reserve Spiced Rum from St. Lucia - as it adds that special flavour but any nice Caribbean dark rum is fine.

Jar number 1 - 1 lb each - Sultanas, Raisins, Currants, Prunes (pitted). 

Jar number 2 - 1 lb each - Dried: Apricots, Apples, Pears, Peaches.

A nice Ball Corporation Glass Preserving Jar   or similar.  The purpose for using two jars is to separate fruit so that the fruit are not all the same colour.

Put fruit in large jars and pour the rum over it.   Make sure you jar is properly closed.  I soak the fruits for one year but 6 months is ok.

Ingredients for the cake

1 lb butter

1 lb white sugar

1/2 lb flour

1/2 lb breadcrumbs

10 large eggs

1/2 lb candied citrus peel

1/2 lb candied cherries

1 lb walnuts

Additional ingredients (Dry Fruit– not soaked in rum so you get a lovely texture)

1/2 lb prunes (pitted)

1/2 lb sultanas

1/2 lb currants

1/2 lb raisins

Rum-soaked fruit

2 lbs mixed raisins, sultanas, currant and prunes soaked in rum and strained.

1 lb mixed dried apple/apricot/pear/peach soaked in rum and strained.

METHOD

Mix the rum soaked fruit with the dried fruit, then add walnuts, cherries and candied citrus peel, mix and set aside.

Prepare a large cake tin or two smaller cake tins by greasing and lining with wax paper.

Mix breadcrumbs and flour together.  Set aside.  Cream the soft butter and sugar together with an electrical mixer. Set aside.  Beat eggs and add to the butter and sugar mixture.  Add breadcrumb and flour mixture and mix well.  Add fruit/nut mixture and mix to blend.  Pour into cake tin.

Place cake tin in a large saucepan, on a stand with 2 inches of water, cover with lid, and steam for for 6 to 8 hours.  Check to make sure there is enough water in the saucepan during the steaming. Lift the lid carefully to ensure that the steam does not burn you.

This is a very moist, textured fruit cake that keeps very well and can be enjoyed with rum cream, vanilla or coconut ice cream.

You can cover it with marzipan and fondant icing or just decorate it with some pretty sugar decorations and ribbon.

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The magnificent Pitons of Saint Lucia from
Jade Mountain

The Pitons are unquestionably the Caribbean's most recognisable landmark.   The Gros Piton is 771 m, and the Petit Piton is 743 m high.

The Pitons are located near the towns of Soufrière and Choiseul on the southwestern coast of the island. (from Wikipedia).

St. Lucia’s dramatic twin peaks are the signature icon of the island. Formed of lava and rock, these unique volcanic mountains rise from the Caribbean Sea and are covered in green vegetation.  Hiking the Pitons’ challenging trails ends with a breathtaking view of the island and the Caribbean Sea.  The Pitons were named a World Heritage Site in 2004 by UNESCO.

Oprah Winfrey, the American Icon, once said the Pitons are one of the 5 places to see in a lifetime.

The Pitons are the most conspicuous features of St. Lucia's stunning landscape, and have become a symbol with universal currency.  They often feature in Llewellyn Xavier's art.

Edward Lucie-Smith from Llewellyn Xavier his Life and Work

The Pitons by Llewellyn Xavier OBE