Caribbean Christmas Cake
Makes 2 fruitcakes
LIGHT FRUIT:
Zest of 1 lemon, minced
1/2 cup dried banana slices
1/2 cup diced, dried pineapple
3/4 cup sugar
1/4 teaspoon nutmeg
2 whole cardamom pods
2/3 cup shredded coconut
3 tablespoons chopped candied ginger
3/4 cup shelled pumpkin seeds (pepitas)
1/2 cup flour
LIGHT BATTER:
1/3 cup butter, softened
1/3 cup sugar
3 egg whites
1 cup flour
3 tablespoons rum
2 tablespoons light corn syrup
DARK FRUIT:
1 cup raisins
1 cup red wine (preferably Cabernet Sauvignon)
1 cup brown sugar
1 vanilla bean
2 cups pecan halves
2/3 cup flour
DARK BATTER:
1/2 cup butter, softened
1/2 cup sugar
3 egg yolks
1 whole egg
1 1/3 cups flour
1/4 cup red wine
2 tablespoons light corn syrup
One week before baking: To make the light fruit mixture, combine
lemon zest, bananas, pineapple, sugar and spices in a saucepan; add
water to barely cover. Simmer for 15 minutes, adding more water, if
necessary, to keep fruit mixture barely covered. Let cool, then
transfer to a container, cover and let macerate for a week, stirring
once or twice a day. To make the dark fruit mixture, combine
raisins, wine, brown sugar and vanilla bean in a saucepan. Simmer
for 15 minutes, adding a bit more wine, if necessary, to keep
raisins from becoming too dry and caramelizing. Cool, then transfer
to a container, cover and let macerate 1 week, stirring once or
twice a day.
Baking day: Line two 11 x 4 x 2-inch loaf pans with bakers'
parchment. Preheat oven to 275 degrees. Stir the light fruit
mixture; discard the cardamom pods and add the coconut, candied
ginger, pumpkin seeds and flour; stir to mix well. Stir the dark
fruit mixture, discard the vanilla bean and add the pecans and
flour; stir to mix well.
Light batter: Cream the butter and sugar. Stir in the egg whites, 1
at a time, mixing well after each. Mix in 1/2 cup of the flour, then
the rum and corn syrup. Add the remaining 1/2 cup flour and mix
well. Fold in the light fruit mixture; set aside.
Dark batter: Cream the butter and sugar. Stir in the egg yolks and
whole egg, 1 at a time, mixing well after each addition. Mix in half
of the flour, then the wine and corn syrup. Add the remaining
portion of flour and mix well. Fold in the dark fruit mixture.
Spread a shallow layer of dark batter in each prepared loaf pan.
Spoon equal amounts of light batter lengthwise, down the center of
the dark batter in each pan. Top with the remaining dark batter.
Bake for approximately 1 3/4 hours, or until a cake tester inserted
into the center of the cakes comes out clean. Cool the cakes in
their pans until just warm to the touch, then remove; peel away the
parchment. Wrap the fruitcakes tightly in wine-soaked cheesecloth,
if desired, then in plastic wrap, then in foil. Store in a cool
place for at least 2 weeks. |