 JAMAICAN
HOLIDAY RUM CAKE
The
ingredients:
| 1 lb. butter |
8 eggs |
| 4 cups flour (sifted 4 times) |
1 tbsp. vanilla |
| 4 tsp baking powder |
1 tsp. grated nutmeg |
| 1 tsp baking soda |
1 cup cherry diced |
| 1 tsp salt |
1 tsp. ground cloves |
| 1 cup dark sugar |
1 tsp. rose water |
| 3 tbsp. browning |
1 cup raisins |
| 1 tbsp. cup white sugar |
1 tsp. almond essence |
| 1 cup Jamaican white rum |
2 ozs. dried papaya (chopped) |
| 2 cups port wine |
2 cups chopped dates |
Cooking instructions:
- First prepare the fruits
- Place chopped fruits, rasins,
cherries, dates in a saucepan and cover with port
wine.
- Heat over stove until rasins
are slightly puffed.
- Allow to cool and stand in a
refrigerator for at least a day ( longer if
desired).
- Drain wine from fruits.
Combine with rum.
- Then put it all together
- Cream the butter and both
sugars.
- Add eggs, nutmeg, vanilla and
cloves.
- Mix together with flour,
salt, baking powder and baking soda.
- Add browning, then rum &
wine. Combine.
- Fold in prepared fruits,
almond essence, rose water
- Line bottom of baking pans
with wax paper
- Use butter to grease paper
and inside of pan. Then lightly dust with flour.
- Place cake mixture into
prepared baking pans.
- Preheat oven to 350 degrees
- Bake at 325 to 350 degrees
until a pick inserted comes out clean.
- Let cool in pan for about 10
minutes, then cool on wire rack.
- If desired, soak cheese cloth
in rum and wrap around cake.
- Cover (or wrap in aluminum
foil) and allow to ripen for several days
- Flavour and tastiness will
increase with age.
MISHMISHYA
(These apricot petit fours are a favourite Sephardi
Hanukkah dish)
The
ingredients:
- 1 lb (450 g) tenderized dried
apricots
- 3 1/2 lb (1.75 kg / 7 3/4
cups) granulated sugar, plus extra for coating
- 2 oz (50g / 1/2 cup) blanched
pistachios
Cooking
instructions:
- Put the apricots and sugar
into the food processor
- Process until a smooth paste
is formed
- Turn into a bowl, then form
into 1 inch (2.5 cm) balls and roll in the
granulated sugar
- Press a whole pistachio into
the top of each ball
- Leave uncovered at room
temperature for 2 days to allow the surface to
dry out
- Serve in tiny paper cases.
Keeps
4 to 6 weeks under refrigeration. Yield: makes 48
|
Produced in Poland by British Council © 2003. The United Kingdom's international organisation for educational
opportunities and cultural relations. We are registered in England as a
charity.
|
|
