Caribbean Christmas Cake

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 325°F. In a saucepan large enough to hold all dried fruit bring rum and red wine to a boil. Add raisins, prunes, and orange peel and remove from heat. Mix together and toss mixture frequently while getting remaining ingredients ready.
Line a 9 or 10-inch springform pan, bottom, and sides with parchment paper.
Sift together flour, baking powder, cinnamon, allspice, ginger, and salt and set aside.
Mix butter until creamy. Add brown sugar and mix well. Add one egg yolk at a time waiting for previously added yolk to be fully incorporated before adding next. Add molasses, vanilla, almond extract, and lime zest.
Mix in macerated fruit and any remaining juices followed by dry ingredients.
Whip egg whites to medium peaks and fold into above.
Transfer to pan and place in oven. After 1 hour in oven cover cake with aluminum foil. Bake for approximately 1 hour 45 minutes to 2 hours. Time will depend on size of pan used. Center of cake needs to bounce back when lightly pressed with a finger.
Remove sides of springform pan when cake has cooled.
Sprinkle with powdered sugar and decorate with orange mandarin segments.