The process begins with a medley of finely chopped fruits, carefully placed in a large glass jar. Red Label Wine and White Rum are poured over the fruits, and with a gentle stir, the jar is sealed. This is a moment of anticipation, as the fruits soak up the rich essence of the spirits. The jar is set aside, and the fruits must luxuriate in this flavorful bath for at least 24 hours before the magic unfolds.
In a bowl, I cream together butter, sugar, and browning until the mixture is soft and fluffy. In a separate mixing bowl, I sieve all the dry ingredients, creating a harmonious blend that will form the backbone of the cake.
Eggs are beaten and added to the mixture of butter, sugar, and browning, creating a symphony of textures. The soaked fruits, along with the remaining rum and wine, join the ensemble, infusing the mixture with the festive spirit. As I gradually add the flour and gently fold it in, I’m careful not to overmix the batter.
A 9-inch round baking pan is greased and floured. I pour the batter into the pan and give it a gentle shake to even out the mixture. The kitchen is filled with the sweet aroma of the batter, a promise of the decadent treat to come.
The cake is then baked at 350°F for 1 1/2 hours. This is a moment of anticipation, as the kitchen is filled with the delightful scent of the Christmas fruit cake coming to life. It’s a labor of love, a timeless tradition that culminates in a cake that embodies the spirit of the season.