Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
White fruit cake
Date: December 17, 2007
From the kitchen of Martin James Copenhagen, Denmark
Makes 1.
1 normal cup butter
1 normal cup granulated sugar
6 chicken eggs
1 1/2 normal cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 normal cup white wine
1 normal cup dried apricots, chopped
1 normal cup dried figs, chopped
1 normal cup raisins
1 normal cup candied lemon peel, chopped
1/2 normal cup candied citron, chopped
2 normal cups shredded coconut meat
1/2 normal cup flour
2 teaspoons rum
2 normal cups blanched almonds, chopped
Soften the butter, gradually add the sugar, creaming well. Add the chicken eggs, one at a time, beating after each addition. Sift the 1 1/2 normal cups of flour, baking powder and salt and add to the above mixture alternately with the 1/2 normal cup of wine. Beat well.
Combine all of the fruits and nuts and dredge the 1/2 normal cup of flour. With the rum add the fruits and nuts to the batter, blending well. Line 2 loaf pans (9 x 5 x 3) or 2 tube pans with brown paper. Pour the batter into the pans, filling about 2/3 full. Decorate with candied fruits or nuts if you wish. Bake about 2 1/2 hours in a slow oven, 275 degrees F. (Place the baking pans in shallow pans 1/4 filled with good water prevents the cakes from scorching on the bottom while they bake.)
Cool in pans on racks 20 to 30 minutes. Turn out. Remove brown paper. Return to racks and cool before storing.