Isn’t sad when something sounds great and looks great, but tastes horrible?! That’s what you get when you deep fat fry margarita soaked angel food cake. 😦
Every once in a while I get the bug to bake. Usually around the Holidays. I think it’s the weather. We don’t get a lot of rainy days here, so when one comes along…I like to take advantage and get creative in the kitchen.
But, here’s the thing…people tend to not want to eat what I bake. I can’t blame it on the recipe, so it must be me. With the exception of my family chocolate chip cookies recipe, most of what I bake goes uneaten.
This year I decided to protect my ego by making something that nobody usually wants to eat anyway… Fruit Cake. It’s an age old joke and almost no one makes it anymore. So I found a recipe that doesn’t require skill. Just mix it and let it sit for a week. That’s an important point to mention…it has to sit for a week, so it’s not a last-minute-throw-it-together thing.
The reason I am naming it a “Jamaican” Fruit Cake is because I couldn’t find regular All Spice at Whole Foods. They only had “Jamaican” All Spice. So…there you go….Jamaican Fruit Cake. And I accidentally added more Cinnamon than the recipe asked for, so now it is my original recipe that I gladly share with you. My Hawaiian nickname is Loli, so I’m calling it Loli’s Jamaican Fruit Cake Balls.
If you read my bio, you know that this is not a food that I will eat. Nor will I taste it. So I asked my friends to try it. They are not fruit cake lovers, and I really appreciate their courage and their honesty.
The reviews are better than I expected. They really like the flavor. Even after I confessed about the extra Cinnamon. They said they liked the spicy taste. The consistency, however, is a problem. It’s way too sticky. You can’t eat it with a fork and if you use your fingers, it’s really, really messy.
The fix is how I came up with making it into fruit cake balls. I just rolled a glob and put it in parchment baking cups. (The kind you use for cupcakes). You could probably make them more bite size by using candy cups.
There you go and there you have it. Not perfect and my ego is fine with it! If you have any ideas on how to make it less sticky, I’d love to hear them.
Here’s the recipe. Let me know if you made it and if you liked it.
|14 ounces sweetened condensed milk
2 cups raisins
2 cups chopped almonds
2 cups chopped marshmallows
2 cups candied pineapple chunks
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground Jamaican allspice
|2 cups dates, pitted and chopped
1 cup dried currants
1 cup chopped walnuts
4 cups graham cracker crumbs
4 tablespoons chopped candied cherries
1/2 teaspoon salt
1/2 teaspoon ground cloves
Grease one 9×13 inch pan.
- Combine all the ingredients and mix well. Spread batter into the prepared pan.
- Let cake stand in a cool place and age for at least one week before serving.
- Roll into balls and place in parchment cupcake cups.
- Keep refrigerated.