Classic Great Cake Recipe
Serves: 1 12in pan or 2 8in pans
- 1 lbs raisins
- 1 lbs currants
- 1 lbs dates
- 1 lbs prunes
- 1/2 lbs cherries
- 1/2 lbs mixed peel ( optional)
- 3 eggs
- 2 cups flour (you can substitute an equal amount of gluten-free flour)
- 2 tsp mixed essence
- 1/2 cup brown sugar
- 1/4 lbs butter
- 1 stout/malt
- 1 cup Plantation Grande Reserve Rum
- 1/2 cup peanut butter
- 1/2 tsp Nutmeg
- 1 tsp Cinnamon
To pour over finished cake :
- Pre-heat oven to 350 F, lightly butter pan and coat with flour.
- Grind raisins, currants, dates, prunes, mixed peel in the food processor, Chop cherries and small amounts of the other dried fruit ( this depends on personal preference), using the rum to moisten. (This can be pre-done and keep in an airtight container for up to a year.
- Cream butter and sugar together in a large bowl.
- When the butter and sugar mixture is smooth, add essence, peanut butter and each egg gradually.
- Stir in ground fruit and all remaining ingredients.
- Pour mixture into pans, allow to bake until firm and a knife comes out clean when inserted.
- Use a toothpick to poke holes in the hot cake and pour over brandy mixture. Allow the cake to cool before removing it from the pan.
Add these spirits to your shopping list to create this delightful recipe!
Plantation Grande Reserve Rum
Cockburn's Fine Ruby
Chef Rhea Gilkes
The Edible Garden Cafe/Fusion Rooftop
Chef Rhea Gilkes is a committed epicure, taking delight in all things related to food. Her cuisine is eclectic and reflects a career spent exploring. For the last three years, Chef Gilkes has spent her time in pursuit of culinary excellence, as Executive Chef at the Asian fusion restaurant Fusion Rooftop in Limegrove Lifestyle Center. Her culinary career began in 2001 with a stage in The Cliff Restaurant, 6 months later she landed her first commis position at L'acajou , the signature restaurant at the Sandy Lane hotel. This year (2018) Chef Gilkes was the only female Chef to be featured at the BTMI’s Barbados Food & Rum festival.
As a member of Slow Food Barbados, Chef Gilkes is committed to the use of fresh, seasonal, indigenous ingredients and this is reflected in her work with the BADMC to promote the Carmeta's line of 100% Barbadian products.
Rhea is delighted to join the Slow Food team in promoting Good, Clean and Fair food in Barbados. This is reflected in the recent opening of her cafe The Edible Garden in Limegrove. The Cafe is located in the Nordic Wellness Gym on the lawn and provides tasty, calorie counted meals to patrons. The Cafe not only sources locally but is also in the process of creating an actual edible garden to provide ingredients for various menu items.