GWJamaica Cook Book

Ingredients

1 cup margarine
1 cup granulated sugar
4 medium eggs
2 tsp vanilla
1 tsp rose water
1 tsp lemon/lime rind
1 cup mixed peel
1 cup prunes
1 cup raisins
1⁄2 cup currants
1⁄2 cup cherries
4 tbsp browning
3 cups flour
1 tsp baking powder
1 tsp mixed spice
1 cup red wine (optional)

Preparation

Grease and line a 9″ cake tin with grease paper. Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Add vanilla, rose water, lime juice and rind. Add blended fruits and browning. Incorporate the flour that has been sifted with baking powder and mixed spice. Use a little wine to adjust consistency if necessary. Scrape batter into the lined cake tin and cover using foil paper then with the lid of the cake tin. Place cake tin in a large pot with a tight fitting lid. Steam on stove top for approximately 2 hours or rest the cake tin in a container with water in the oven at 180°C/350°F and steam for approximately 2 hours.