Recipe: Caribbean Christmas Cake

Caribbean Christmas Cake
Source: San Francisco Chronicle
Makes 2 fruitcakes

LIGHT FRUIT:
Zest of 1 lemon, minced
1/2 cup dried banana slices
1/2 cup diced, dried pineapple
3/4 cup sugar
1/4 teaspoon nutmeg
2 whole cardamom pods
2/3 cup shredded coconut
3 tablespoons chopped candied ginger
3/4 cup shelled pumpkin seeds (pepitas)
1/2 cup flour

LIGHT BATTER:
1/3 cup butter, softened
1/3 cup sugar
3 egg whites
1 cup flour
3 tablespoons rum
2 tablespoons light corn syrup

DARK FRUIT:
1 cup raisins
1 cup red wine (preferably Cabernet Sauvignon)
1 cup brown sugar
1 vanilla bean
2 cups pecan halves
2/3 cup flour

DARK BATTER:
1/2 cup butter, softened
1/2 cup sugar
3 egg yolks
1 whole egg
1 1/3 cups flour
1/4 cup red wine
2 tablespoons light corn syrup

One week before baking: To make the light fruit mixture, combine lemon zest, bananas, pineapple, sugar and spices in a saucepan; add water to barely cover. Simmer for 15 minutes, adding more water, if necessary, to keep fruit mixture barely covered. Let cool, then transfer to a container, cover and let macerate for a week, stirring once or twice a day. To make the dark fruit mixture, combine raisins, wine, brown sugar and vanilla bean in a saucepan. Simmer for 15 minutes, adding a bit more wine, if necessary, to keep raisins from becoming too dry and caramelizing. Cool, then transfer to a container, cover and let macerate 1 week, stirring once or twice a day.

Baking day: Line two 11 x 4 x 2-inch loaf pans with bakers' parchment. Preheat oven to 275 degrees. Stir the light fruit mixture; discard the cardamom pods and add the coconut, candied ginger, pumpkin seeds and flour; stir to mix well. Stir the dark fruit mixture, discard the vanilla bean and add the pecans and flour; stir to mix well.

Light batter: Cream the butter and sugar. Stir in the egg whites, 1 at a time, mixing well after each. Mix in 1/2 cup of the flour, then the rum and corn syrup. Add the remaining 1/2 cup flour and mix well. Fold in the light fruit mixture; set aside.

Dark batter: Cream the butter and sugar. Stir in the egg yolks and whole egg, 1 at a time, mixing well after each addition. Mix in half of the flour, then the wine and corn syrup. Add the remaining portion of flour and mix well. Fold in the dark fruit mixture. Spread a shallow layer of dark batter in each prepared loaf pan. Spoon equal amounts of light batter lengthwise, down the center of the dark batter in each pan. Top with the remaining dark batter.

Bake for approximately 1 3/4 hours, or until a cake tester inserted into the center of the cakes comes out clean. Cool the cakes in their pans until just warm to the touch, then remove; peel away the parchment. Wrap the fruitcakes tightly in wine-soaked cheesecloth, if desired, then in plastic wrap, then in foil. Store in a cool place for at least 2 weeks.