150g butter
300g black currant jam, seedless
100g dried pineapple, chopped
200g raisins, chopped
1 cup all-purpose flour, sifted in the cup
2 tablespoons Jamaican pepper
1 tablespoon grated ginger
1 tablespoon baking soda
1 cup milk
2 large eggs, beaten
2 1/2 cups all-purpose flour
1 teaspoon active dry yeast
1 pinch of salt
For the glaze
200g butter, chopped
1 cup heavy cream
1 2/3 cups confectioners' sugar
150g butter
300g black currant jam, seedless
100g dried pineapple, chopped
200g raisins, chopped
1 cup all-purpose flour, sifted in the cup
2 tablespoons Jamaican pepper
1 tablespoon grated ginger
1 tablespoon baking soda
1 cup milk
2 large eggs, beaten
2 1/2 cups all-purpose flour
1 teaspoon active dry yeast
1 pinch of salt
For the glaze
200g butter, chopped
1 cup heavy cream
1 2/3 cups confectioners' sugar
In a high-sided skillet, combine the butter, black currant jam, pineapple, raisins, flour, Jamaican pepper, ginger, baking soda, and milk
Cook, stirring constantly, until boiling
Remove from heat and let cool in a bowl
Add the eggs
Combine the flour with yeast and salt, and gradually add to the mixture, stirring until smooth
Pour into a 22cm diameter mold, greased with butter
Bake in a medium oven (180°C) for 40 minutes to an hour or until, inserting a toothpick into the center of the cake, it comes out clean
Let cool
Make the glaze
In a saucepan, combine the butter, heavy cream, and confectioners' sugar
Cook over low heat, stirring constantly, until the sugar dissolves
Increase heat and cook for 8 minutes or until thickened
Unmold the cake onto a plate and decorate with a ribbon
Serve warm or at room temperature, with the glaze.
