Months ago, my friend GB made his Christmas fruit cakes and I was so envious.
This year I was late to the party, I wasn't even sure I was going to bake my specialty cake but then my friends would have been upset....they look forward to my Christmas cake every year.
I knew if I didn't get the fruit all liquored up soon that the cake would not be tasty.
Usually my fruit is minced and liquored from around August, but not so this year.
Sooooo.....today was the day.
I headed off to the supermarket and chose a selection of dried fruits....raisins, currants, prunes, cherries and some mixed peel.
Hustled home to get the process started. Took out my inherited meat grinder (which I originally bought for my Mum to replace her old one), and spent the better part of an half hour grinding the fruit and adding liquor and spices.
Fruit and Liquor
The tall bottle of white rum was made in St. Lucia and was a gift from last year.
It included three different blends...Coconut, Lime and Regular.
I only used the regular blend along with the Special Barbados Rum.
This year I decided to use both red and green cherries.
The prunes and cherries were cut into smaller pieces and added to the other fruit....it was all mixed together to make sure that the dry fruit was well mixed with the wet sticky fruit....it is easier to pass through the grinder this way.
The Meat Grinder being used as a fruit mincer....works well every time.
This was my job as a little girl, my Mum would allow me to turn the handle round and round and round until all the fruit was minced.
Minced fruit all liquored up.
Grated nutmeg, spice and essence was also added.
All finished and cleaned up until next time.
The metal pieces will be oiled before storage.
The fruit will remain in storage until around December 20th when it will be taken out and baked into a delicious Christmas Cake.....stay tuned.
Here is the recipe for my Christmas Fruit Cake.