Mom's Guyanese Fruit Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Sticks unsalted butter (1/2 pound)
1 Cup granulated white sugar (1/2 pound)
6 large eggs
1/2 Tablespoon Vanilla Essence
1.5 Cups Flour
2 Teaspoons Baking Powder
1/2 Teaspoon cinnamon
1/2 Teaspoon nutmeg
1/4 Teaspoon salt (exclude if using salted butter)
3 Cups prepared dried fruit (see below for preparation)
1/2 Cup glazed cherries (chopped) - stir in before baking
3 TBLS wine or rum or brandy - use tooth pick to poke a few holes in the cake and pour wine, rum or brandy over cake when almost cool.
Prepared Dried Fruit:
2 bottles port red wine
1 pound each of dried raisens, dates, prunes
Use food processor and roughly grind dried fruit with wine (use pulse function). Do this at least 1 month ahead of time and keep refrigerated. When ready to use for cake, bring to room temperature. If you don't have time to soak for a month, 1 week is fine as well.
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Directions: |
Directions:1. Take prepared fruit out of refrigerator and bring to room temperature
2. Mix all dry ingredients (flour, baking powder, salt, cinnamon, nutmeg) and set aside
3. In a separate bowl, cream butter and sugar until sugar is melted and mixture is fluffy
4. In another bowl, crack open eggs and beat lightly until fluffy
5. Add beaten eggs to cream and sugar mixture
6. Add Vanilla essence
8. Add dry ingredients into butter and sugar mixture, a little at a time until completely mixed in
7. Add prepared fruit to sugar, butter and egg mixture
8. Fold in cut up cherries into mixture
9. Pour into greased baking pan and bake at 350 degrees for 45 minutes to an hour (timing will depend size of pan and thickness of the cake. Check cake after 30 minutes by sticking a toothpick into the center of cake. If toothpick comes out clean the cake is done.
When cake is still almost cool, pour the 3 TBLS wine (brandy or rum can be used too) over the cake. Let dry fully then cover tightly.
This cake can be kept at room temperature and will last for up to a month in room temperature. You can also freeze for up to 1 year.
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Number Of
Servings: |
Number Of
Servings:20 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Fruit cake is a Christmas favorite in the West Indies, and for me, it’s deeply tied to cherished memories of my mom, Leela Singh. Growing up, she would bake this cake during the holidays, and I can still recall the delicious aroma filling our home. One of my favorite moments was helping her mix the sugar and butter by hand (we didn’t have a cake mixer back then!), savoring the sweet smell as we worked together.
I wrote down this recipe the Christmas before Mom passed away from cancer. She didn’t cook with recipes, so I drove her a little crazy trying to pin down the measurements! Despite being sick, she still insisted on making the cake for us that year, and I did my best to capture her process. Over the years, I’ve made adjustments to get the texture just right—just like hers.
Making this cake every holiday season is my way of honoring Mom and keeping her memory alive. Love you always, Mom!
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