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Jamaican Fruit Cake
Jamaican Fruit Cake
Jamaican Fruit Cake, also known as Jamaican Black Cake or Christmas Cake, is a delicious traditional dessert that is popular in Jamaica and other Caribbean countries. It is typically enjoyed during special occasions and holidays like Christmas, weddings, and birthdays.This cake is rich, moist, and packed with an array of dried fruits such as raisins, currants, prunes, and cherries. The fruit is soaked in rum and red wine for several weeks, which gives the cake its distinct flavor and a lovely aroma. Spices like nutmeg, cinnamon, and allspice are added to enhance the taste. Some recipes even include grated ginger or lime zest for an extra kick.Once baked, this cake is often decorated with royal icing or fondant, making it a stunning centerpiece for any celebration.
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Ingredients
- 2 cups mixed dried fruits (raisins, currants, prunes, cherries, etc.)
- 1 cup red wine
- 1 cup white rum
- 1 3/4 cups all-purpose flour
- 1 cup butter softened
- 1 cup brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon grated lime zest
- 1 teaspoon grated ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For soaking:
- 1/2 cup red wine
- 1/2 cup white rum
Instructions
- In a large bowl, combine the mixed dried fruits, red wine, and white rum. Stir well to ensure all the fruits are coated. Cover the bowl with plastic wrap and let it soak for at least 24 hours, or up to several weeks for a richer flavor.
- Preheat your oven to 325°F (165°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
- In a separate mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, grated lime zest, and grated ginger.
- In another bowl, whisk together the all-purpose flour, cinnamon, nutmeg, allspice, salt, and baking powder. Gradually add this dry mixture to the creamed butter and sugar, mixing well until combined.
- Now, it’s time to fold in the soaked dried fruits and any remaining liquid from the bowl. Make sure to evenly distribute the fruits throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 1.5 to 2 hours or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- To enhance the flavor, you can choose to soak the cooled cake with additional red wine and white rum. Prick the surface of the cake with a fork and gently pour the wine and rum mixture over it. Allow the cake to absorb the liquid for a few hours, or overnight if you prefer a stronger taste.
- Finally, you can decorate the cake with royal icing.
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Ensure not to add too much rum to cause intoxication.
Nutrition
Calories: 451kcal (23%)Carbohydrates: 71g (24%)Protein: 7g (14%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 76mg (25%)Sodium: 151mg (7%)Potassium: 443mg (13%)Fiber: 3g (13%)Sugar: 25g (28%)Vitamin A: 152IU (3%)Vitamin C: 2mg (2%)Calcium: 88mg (9%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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