Ingredients

1/2 lb butter, softened , 1 cup sugar , 2 tablespoons browning sauce (helps to darken the cake, especially if you don't use dark rum in the cake) (optional) , 1 teaspoon vanilla , 1 1/2 cups all-purpose flour , 1 teaspoon baking powder , 1 teaspoon cinnamon , 1/2 teaspoon allspice , 1/2 teaspoon salt , 4 large eggs , 1 cup dark rum (brandy can be substituted, as can red wine) , 1/4 lb mixed peel , 1/4 lb cherries , 1/4 lb mixed nuts (unsalted) or nuts, of your choice , 1/2 lb prunes, chopped , 1 lb raisin , 1 freshly grated lime, zest of (or lemon)

1. Preheat oven to 325F; spray a nine-inch cake pan with nonstick cooking spray and set aside. 2. In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy. 3. In a separate bowl, sift together the dry ingredients. 4. In a third bowl, beat the eggs with the rum. 5. Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts. 6. Fold in flour mixture; do not overbeat. 7. Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer. 8. Remove cake from pan when cool.

Ingredients

1 1/2 pounds Mixed Dried Fruit, (make sure your mix has some dried cherries) , 2/3 Cup Prunes, chopped , 2/3 Cup Dried Mango or Papaya Pieces, chopped (if you cannot find these use more mixed fruit) , 1/2 Cup Candied Cherries, quartered , 3 Tablespoon Brandy , 3 Tablespoon Port , 3 Tablespoon Rum , 4 Tablespoon Cherry Brandy , 1 Tablespoon Apple Pie Spice , 1/2 teaspoon Salt , 2 teaspoon Real Vanilla Extract , 2 1/4 Cups Self-Rising Flour , 1 1/2 Cups Raw Sugar , 6 Eggs , 1 Cup Butter, softened (generous cup) , 4 Tablespoon Water

1. Add the brandy, rum, port, cherry brandy, apple pie spice, salt, vanilla extract, and 4 tablespoons water. 2. Bring to a boil then simmer for 15 minutes. 3. Set the fruit mixture aside to cool. 4. Preheat the oven to 275 (130C). 5. Grease and line (with parchment) a 9 inch round cake pan. 6. Sift the flour into a mixing bowl. Add the raw sugar, softened butter and eggs. Mix thoroughly until will combined. 7. Gradually fold in the macerated fruit mixture. 8. Pour the mixture into the prepared pan. Do not level the surface. 9. Bake for 3 1/2 to 4 hours until cooked through. Place a sheet of wax paper over the cake after about 3 hours, if it appears to be browning too quickly. 10. Leave the cake to cool in the pan for 45 minutes, then transfer it to a wire rack to cool completely. Wrap in plastic wrap and store in an airtight pan. The cake will keep for up to 1 month.

Ingredients

750 grams raisins, 3 cups red wine, 1 cup Grace seville orange marmalade, 3/4 cup white rum, 1¼ cup stout, 1 Tbs. vanilla, 1 tsp. rose water, 2 tsps. almond flavouring, 500 grams butter, 500 grams brown sugar, 1 tsp. lime rind, 6 medium eggs, 500 grams flour, 2 tsps. baking powder, 1 Tbs. cinnamon powder, 2 Tbsps. Grace browning. Recipe Butter Brandy Sauce (see recipe below)

Directions -

Blend all fruits with wine and marmalade. Boil for 2-3 minutes and cool. Add rum, stout, vanilla, rose water and almond. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well between each addition, then add lime rind. Combine and sift all dry ingredients. Add to the creamed mixture, the flour and wine mixtures alternately. Stir in browning and pour into a greased and lined covered pan. Steam for 2-3 hours or until done, at 180°C for the first half hour, then reduce temperature to 150°C.

Ingredients

2 quarts cider , 1 quart cranberry juice , 1/2 cup sugar , 1 stick of cinnamon , 1 teaspoon nutmeg . 1 or 2 inch slice of lemon, including rind

Directions -

Simmer the seasonings for 15 minutes 2 cups of the cider. Do not boil. Strain. Add sugar, cranberry juice and the remaining cider. Serve.

Ingredients

1/4 Lb Fresh Ginger Root
1 Table Spoon Lime Juice
8 Medium Cloves
6 Cups Boiling Water
2 Dashes Angostura Bitters
1 Small Lime

Directions

Wash, Peel and grate ginger. Place in a large jar. Add cloves, lime peel, lime juice and boiling water. Stir well. Sweeten with sugar to taste. Add 2 dashes of Angostura Bitters. Cover and let stand overnight. Strain, bottle and refrigerate. Serve with crushed ice. This is a must at Christmas time in the Caribbean.

Traditionally, the brew is left in the sun to 'set'. The longer it stays in the sun, the stronger it becomes.

Ingredients

1 Lb Fresh Sorrel
2 Cups Sugar
6 Cups Boiling Water
2 Pieces Orange Peel
6 Medium Cloves
1 Oz Rum (Optional)
1 Small Piece of Ginger Root Grated.

Directions

Wash and clean sorrel, discarding the seeds. Slowly boil all ingredients, except sugar, in water for 2 minutes. Cool and let stand for 4 hours. Strain, sweeten and bottle. Place an extra clove in each bottle and let stand for 1 to 3 days. Serve with crushed ice. A little rum may be added to improve the flavour. Popular during the Christmas season in most of the islands.

Ingredients

4 OZs Mauby Bark
6 Medium Cloves
2 Pieces Dried Orange Peel
1 Stick Cinnamon Stick
3 Litres Water
1 Sprig Aniseed/1 Table spoon aniseed Extract
1/2 Cup Sugar

Directions

Boil Mauby Bark with orange peel for 10 minutes until liquie is bitter to taste. Add clove and aniseed. Boil for another 10 minutes. Remove from heat, cover and let cool. Drain liquid and dilute to preference with water. Sweeten and taste. Strain and bottle. Taste to improve the longer mauby is left standing. Serve chilled. Excellent in the Summer and at Christmas get togethers.

Note..A tablespoon of condensed milk may be blended into a glass of Mauby to make a traditional 'Mauby and Milk'.

Ingredients

5 Cups Minced Pineapple
5 Cups Rum
2 Medium Cloves
2 Cups Syrup
2 Dashes Angostura Bitters

Directions

Mix pineapple with rum and cloves. Let stand for 2 weeks. Strain. Add syrup and Angostura Bitters. Let stand for 2 weeks. Serve at room temperature.

Ingredients

1 cup Peanut Butter
1 Tin Condensed Milk
1 Tin Evaporated Milk
2 Cups Water
2 Medium Eggs
1/2 TSP Vanilla
2 Dashes Angostura Bitters
1 Small Lime

Directions

Blend both types of milk, peanut butter and water. Beat Eggs with lime peel. Remove peel. Add beaten eggs, vanilla and 2 dashes of Angostura Bitters and blend for another minute. Serve over crushed ice. A very delicious and nutritious meal supplement. Excellent with cookies.

Ingredients

1/2 Tin Evaporated Milk
1 Tin Condensed Milk
3 Medium Eggs
6 OZS Rum
1 TSP Angostura Bitters
1/2 TSP Nutmeg Grated
1 Small Lime

Directions

Beat eggs with lime peel. Remove peel. Add condensed milk, evaporated milk, rum, nutmeg and Angostura Bitters. Blend well. Bottle and store in refrigerator. Serve over cubed or crushed ice. A must in every home at Christmas time.

Ingredients

2 Cups Rum 2 Cups Water 2 Cups Sugar 1 TSP Ginger Syrup 1/2 Cup Lime Juice 2 Dashes Angostura Bitters 8 Small Red Cherries

Directions

In a deep saucepan, make a light syrup with water and sugar. Let stand to cool. In another saucepan, bring lime juice to a boil. Skim off foam. Let cool and mix with syrup. Add rum, Ginger Syrup and Angostura Bitters. Can be refrigerated. Serve over crushed ice with a cherry. A must in every home at Christmas time.

Ingredients

4 Dashes Angostura Bitters

Directions

Beat Eggs with lime peel. Remove lime peel. Add warm milk stirring vigorously. Add Vanilla extract, Angostura Bitters and nutmeg. Sweeten with Condensed milk. May be served warm or chilled. Yet another 'Macho Drink'.

Back to Christmas Page

Return to homepage