Panamanian style FRUIT CAKE with a SPIN

Start by softening and slightly melting 2 sticks of butter in a bowl.

Add 2 cups of dark brown sugar and 1 cup of white sugar to the melted butter and beat for about 10 minutes until the mixture lightens in color.

Add 12 eggs to the mixture, one or two at a time, mixing well after each addition.

In a separate bowl, combine 3 cups of white flour, 1/2 teaspoon salt, 1/2 teaspoon allspice, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 3 teaspoons baking powder. Stir these dry ingredients together.

Prepare 4 cups of mixed fruit that has been soaking in port wine and brandy since December 2020. Blend the fruit until it reaches a smooth puree without chunks.

Add the blended fruit to the butter, sugar, and egg mixture.

Incorporate 1 tablespoon of browning and 1 tablespoon of molasses into the mixture, along with about 1 teaspoon of vanilla extract.

Gradually add the dry flour mixture to the wet ingredients by hand, a little at a time, until fully combined.

Prepare baking pans by spraying them with cooking spray. Pour the batter into the pans, filling them almost to the top.

Bake the cakes in the oven and remove them once they are done. Allow them to cool slightly before handling.

Poke holes in the top of the cakes and drizzle bourbon over them for added flavor.

Equipment Needed

Spice Level:

Allergens