---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Creole Christmas Cake
 Categories: Cakes, Holiday
      Yield: 1 Cake
 
      3 tb Rum
      3 tb Brandy
      3 tb Cherry brandy
      3 tb Cointreau
      3 tb Water
  1 1/2 ts Angostura bitters
    1/2 ts Ground cinnamon
    1/2 ts Ground nutmeg
    1/2 ts Ground cloves
    1/2 ts Salt
  1 1/2 ts Vanilla extract
      1 tb Molasses sugar
    225 g  Sultanas
    225 g  Raisins
    225 g  Currants
    100 g  Stoned no-soak prunes;
           -chopped
     50 g  Glacé cherries; chopped
    100 g  Mixed candied peel
     50 g  Almonds; chopped
     50 g  Pecans; chopped
    250 g  Self-raising flour
    250 g  Demerara sugar
    250 g  Butter; room temperature
      5 ea Eggs (size 1)
 
  This very rich cake from the West Indies is ideal for
  those who prefer not to ice their Christmas cakes.
  Indeed, icing is not recommended. Just tie a brightly
  coloured ribbon round it and you have a real feast of
  cake. The fruit and nuts are soaked for a week before
  baking.
  
  Directions: Six to eight days before you intend to
  bake the cake, measure out the rum, brandy, cherry
  brandy, cointreau, water and bitters into a large
  saucepan. Then add the spices, sugar, fruit and nuts.
  Stir the ingredients together and heat them over a
  very low heat until the liquid is just moving - DO NOT
  LET IT BOIL. Simmer for about 15 minutes. Tip the
  mixture into a mixing bowl or other glass or china
  container and allow it to cool completely. Cover the
  bowl with a double layer of clingfilm and place in the
  refrigerator or a very cool place. Stir the mixture
  from time to time during the next few days.
  
  Six to eight days later, preheat the oven to Gas 1,
  275°F, 140°C. Cream the butter and sugar together and
  fold in the flour and beaten eggs. Add the fruit
  mixture a little at a time until it is evenly blended.
  Spoon the cake mixture into the prepared tin, level
  the top and bake in the preheated oven for about 3 1/2
  to 4 hours. If you think the cake is becoming too
  brown, place a double thickness of greaseproof paper
  over the top of it as protection. When the cake is
  quite cold, wrap it in greaseproof paper first then
  either place it well in a plastic cake box or wrap it
  in silver foil.
  
  This cake will keep for a few weeks.

  Taken from Christmas baking magazine.
 
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