Of the many memories that are near and dear to me, its the memory of Christmas time at Nannies that really warms my heart. All of us children would have so much fun playing while the adults mingled together, it was the best. Cousins, Aunties, Uncles friends and neighbors everybody was welcome. You might even see a mummer or two as there was always a song and dance to spread the Christmas cheer.
Mummering originated in England and Ireland and the earliest record of mummering in Newfoundland dates back to 1819. I think that’s about how old this fruitcake recipe is. Its every bit as deep and dark and delicious as I remember. I can see Nanny now with her scarf on her head cooking this on the stove. God forbid someone got a hair in their piece. After it cooled she would wrap it in cheesecloth that had been soaked in either rum or Brandy. Newfoundland Screech is the best in my opinion.
Here’s a link to the Telegram if you want to learn more about mummering in Newfoundland.
On with the cake!
This recipe has 3 videos I will place them below. One showing how to make this delicious cake, one showing you how to wrap the cake and one of the unveiling! I sure hope you enjoy this recipe as much as we do. I would also like to note that this recipe was originated from the Rock Recipe website but I substituted cranberries and soaked my cherries and of course I used Screech Rum. Screech is the Best in my opinion the flavor is excellent and is not masked by all the fruit. Theres a wonderful story about the history of Screech rum in Newfoundland. Its an excellent read! Find it here:
How to make this yummy cake
- 1 & 1/4 cup chopped dried prunes
- 1 & 1/4 cup chopped dried dates
- 1 & 1/2 cup dark raisins
- 1 & 1/2 cup dried cranberries ( Rock recipes uses golden I couldn’t get them)
- 1 & 1/4 cup currents
- 3/4 cup butter
- 1/4 cup dried cranberries to soak with the cherries
- 1 cup dark brown sugar
- 3/4 cup mollasses
- 1/2 cup kahulua or very strong coffee
- zest and juice of a large orange
- 1 cup glace cherries
- 1 cup candied citrus peel
- 1 & 1/2 cups of toasted pecans chopped
- 2 tsp allspice
- 2 tsp cinamon
- 2 tsp gingr
- 1 tsp cloves
- 2 tsp fresh grated nutmeg
- 3 Tbsp cocoa
- 3 eggs
- 1 & 1/3 cup flour
- 1/2 cup ground hazelnuts or almonds
- 1/2 tsp baking powder
- 1/2 tsp. baking soda
In a large saucepan melt butter. Add raisins, dates, prunes, currents, sugar, molasses, spices, orange zest and juice. Bring to a gentle boil and simmer for about 10 minutes. Remove from heat and cool for 35-45 mins. When cool stir in your slightly beaten eggs.
Sift flour, cocoa, baking powder and soda add ground nuts & fold it into your boiled mixture. Fold in cherries, citrus peel and 1/4 cup cranberries that have been soaking overnight in 1/4 cup of Screech rum. Add pecans.
Pour into greesed and floured pan. Decorate with more pecans and cherries. Bake at 300 for about 2 hours. or a toothpick comes out clean when inserted into the center.
When cold pour 1 Tbsp rum over top then wrap in cheesecloth that has been soaked in 1/4 cup of Screech. Resoak cloth every week with 1/4 cup of screech for 4 weeks. Store in a cool dark place.
The following 3 videos are part 1,2 & 3. The cake is absolutely amazing! I sure hope you try it!
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