The winning entry by Natalee Ffrench. Blue Band Christmas Cake bake off at the Gleaner Company, North Street office on December 13, 2006.
The Blue Band Christmas Cake bake off at the Gleaner Company, North Street office on December 13, 2006.
Last week we announced the winners of the Blue Band Ultimate Christmas Cake Bake-Off. Here is how they made their scrumptious, mouth-watering, and simply irresistible cakes.
Natalee's Christmas Fruit Cake
1 lb. butter
6 cups cake or all purpose flour
1 lb. margarine
1/2 dozen eggs
3 cups sugar
1 tbs Baking powder
2tbs. Vanilla
1 tsp. almond extract
1 tsp. salt
3 tsp. limejuice
1 tsp. orange rind
Juice of medium orange
1/2 cup white rum
2 cups red wine
2 1/2 cups raisins (chopped)
1/2 prune (chopped)
1/3 cup browning
1/2 tsp. nutmeg
2 tsp. cinnamon
11/2 cups bread crumbs.
Method
1. Line bottom of baking tin with grease paper and grease sides with oil.
2. Cream butter and sugar until fluffy.
3. Add eggs one at a time then flavourings, lime and orange rind.
4. Combine flour, cinnamon powder, baking powder, nutmeg, breadcrumbs, and salt in a bowl then sieve. After fold in 1/3 of flour mixture.
5. Add 1/2 of the fruits.
6. Combine browning with wine then add half of that liquid.
7. Fold remaining half of flour mixture.
8. Add remaining liquid and mix until smooth.
9. Bake in pre-heat oven of 250 degrees Fahrenheit
10. Yields two 9" cakes.
- By Natalee Ffrench
Claudette Francique, second place winner.
Claudette's Christmas Cake
1 lb. Blue Band margarine
1 lb. sugar
1 lb. flour
1 dozen eggs
1/4 tsp. salt
3 tsp. baking powder
2 tbs. vanilla
2 tbs. mixed spice/ nutmeg
5 cups soaked mixed fruits and
nuts
4 tbs. browning
3 cups red wine
2 cups rum
1 tsp. almond flavouring
Method:
1. Cream margarine and sugar until light and fluffy.
2. Gradually beat in eggs one at a time. Stir in vanilla and almond flavouring.
3. Combine flour, mixed spice, nutmeg and baking powder.
4. Fold the flour mixture into the creamed mixture alternately with the browning, wine, rum, mixed fruit and nut.
5. Scrape batter into a greased container and lined baking tin. Bake for 11/2 hours or until metal skewer inserted comes out clean.
6. Allow to cool.
- by Claudette Francique
Valrie Davis, third place winner. - photos by Keisha Shakespeare-Blackmore
Valrie's Christmas Fruit Cake
11/2 lb. Blue Band margarine
1lb. brown sugar
2 lb. flour
8 tbs. Browning
12 large eggs
1 pint prune brandy
4 tbs. Almond flavouring
2 lb. raisins
2 lb. currant
1 bottle marmalade
11/3 tbs. Baking powder
1 tsp. cinnamon powder
Method:
1. Line bottom of cake tin with grease paper then grease sides with oil or margarine.
2. Cream together butter and sugar until light and fluffy.
3. Add eggs one at a time and cream well.
4. Add fruits and browning.
5. Combine flour, baking powder and cinnamon powder. Add flour mixture.
6. Add brandy and wine and mix well.
7. Bake in pre-heated oven 350 degrees Fahrenheit for an hour.
Note: For the first half hour of baking the tin should be uncovered then for the remaining time it should be covered.
- by Valrie Davis
