Valerie’s Jamaican Blackcake (Fruitcake)

Grab your white (chef) hats and check out my delicious conversation with Kerry Washington. Kerry is very honest about the comforts of food but also the challenges. And as a bonus — she shares her family recipe for their version of Jamaican Black Cake. Just don’t call it fruitcake!

Ingredients

• 8 LBS (16 cups or 4 quarts) fruit including dark and light raisins, dried fruit mixture (citron, cherries lemon and orange peel, pineapple, etc.), prunes, currents.
  
  Chop fruit in processor or blender with sherry and rum as the liquid about a month before you plan to bake cake. Drain excess liquid if any.

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1-pound butter

• 1 dozen eggs

• 1-pound dark brown sugar

• 4 cups all purpose flour

• 2 teaspoons cinnamon

• ½ teaspoon nutmeg

• 1/8 teaspoon allspice

• 1/8 teaspoon cloves (ground)

the steps

1. Heat oven 250 degrees

2. Grease pans and flour. I now use baker’s spray which is oil with flour for the pans. Cut parchment or brown paper to fit top of pan(s). Spray each piece to cover pan

3. Beat eggs, cream butter and sugar, add eggs and mix.

4. Combine dry ingredients: cinnamon, nutmeg, allspice, baking powder, baking soda, and flour. Add to mixture. Add fruit

5. Mixture will be very thick and needs to be mixed by hand. Pour the mixture into pans and cover with piece of greased and floured paper. I use loaf pans and this mixture will make about 5 cakes depending on how large and full the pans are. The new nonstick pans work well instead of greased and floured paper. (insert toothpick. If it is done, the toothpick will come out clean).

6. Bake at 250 degrees for two hours (time may vary depending on the size and weight of pan). A pan of water should be placed at the bottom of the oven throughout the cooking time to provide steam Check after 1 hour and periodically to test doneness by inserting a toothpick If it comes out clean, cake is done,

7. Cool on rack. Drizzle with rum

8. Wrap in wax paper ( or plastic wrap) and follow with aluminum foil
   

   Kerry’s Tip:
   
   Cakes can be stored at room temperature. I usually put in refrigerator and keep for several months (They don’t usually last that long ☺). I have also stored in the freezer for a year (even longer).(Adapted and modified from several recipes)