jamaican fruit cake recipe

Written ByJenny Smyth Posted on
jamaican fruit cake recipe
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The Best jamaican fruit cake recipe

I’ve been making Jamaican fruit cake recipe for years, and it’s still one of my family’s favorite treats. The first time I tried it, I was hooked by the combination of sweet and savory flavors. My kids love helping me mix the batter and sprinkling the cherries on top.

This recipe is perfect for any occasion, whether it’s a holiday dinner or a weekly family gathering. I’ve even served it at potlucks and parties, and it’s always a hit. The best part is that it’s surprisingly easy to make, thanks to the simplicity of the ingredients and the straightforward cooking technique.

I’ve experimented with different types of rum and spices over the years, but the classic version remains my favorite. My husband loves how moist and flavorful it is, even after a few days in storage. I’ve made this recipe so many times that I can practically do it in my sleep!

It’s become a staple in our household, and I’m sure it will be in yours too once you try it out. The aroma that fills your kitchen as it bakes is intoxicating – it’s like a warm hug for your senses. My kids ask for seconds every time we have it for dessert.

I’ve even started experimenting with different flavors, like adding orange zest or cinnamon to give it an extra kick.

Jamaican Fruit Cake

Jamaican Fruit Cake

4.9 from 501 votes

A dense, moist, and richly spiced fruit cake made with dried fruits soaked in rum and wine. This traditional Jamaican Christmas cake is dark, flavorful, and perfect for celebrations.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours (plus overnight soaking)
Servings: 16Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Fruit Soak

1 cup raisins
1 cup currants
1 cup prunes, chopped
1 cup dried cherries
1 cup dried apricots, chopped
1 cup dark rum
1 cup red wine (such as port or sweet sherry)

For the Cake

1 cup unsalted butter, softened
1 cup brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon browning sauce (optional, for color)
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup milk (or rum for extra flavor)

👨‍🍳Directions

1Combine all dried fruits with rum and red wine in a medium bowl.
2Cover and let soak at room temperature for at least 8 hours or overnight, stirring occasionally, until the fruits are plump and have absorbed most of the liquid.
3Preheat your oven to 325°F (163°C).
4Grease a 9-inch round cake pan or an 8×4 inch loaf pan, then line the bottom with parchment paper for easy removal.
5In a large bowl, cream the butter and brown sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
6Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract, almond extract, and browning sauce if using.
7In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
8Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix on low speed just until combined.
9Do not overmix.
10Fold the soaked fruit mixture (including any remaining liquid) into the batter until evenly distributed.
11Pour the batter into the prepared pan and smooth the top with a spatula.
12Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean and the top is deep golden brown.
13If the cake browns too quickly, tent loosely with aluminum foil after 45 minutes.
14Allow the cake to cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely.
15For best flavor, wrap the cooled cake in plastic wrap and then foil, and let it rest for at least 24 hours before serving.

🔧Equipment

Large mixing bowl
Medium bowl
Electric mixer or whisk
9-inch round cake pan (or 8×4 inch loaf pan)
Parchment paper
Cooling rack
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 180mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 38g🥩Protein: 5g

📝Notes

For a non-alcoholic version, substitute the rum and wine with equal parts apple juice or strong black tea. The cake improves with age; wrap tightly and store at room temperature for up to 2 weeks.

Watch Video Of How Jamaican Fruit Cake Works

I always recommend making a double batch of this Jamaican fruit cake recipe because it gets devoured so quickly! You can store leftovers in an airtight container at room temperature for up to 5 days or wrap tightly in plastic wrap and freeze for up to 2 months.

To reheat, simply slice into wedges and bake at 350°F (180°C) for 10-15 minutes until warm throughout. You can also microwave individual slices on high for 20-30 seconds until warmed through.

❓ Frequently Asked Questions About Jamaican Fruit Cake

Q: What type of rum should I use in this recipe?

The type of rum you use will affect the flavor of your fruit cake significantly. For a more traditional taste, use dark rum like Myers or Bacardi. If you prefer a lighter flavor, use white rum like Captain Morgan or Appleton Estate.

Q: Can I make this recipe without rum?

Yes, you can make this recipe without rum if you prefer not to use alcohol or want to make it for a family gathering where some members may not drink.

Q: How do I store leftover fruit cake?

Store leftover fruit cake in an airtight container at room temperature for up to 5 days or wrap tightly in plastic wrap and freeze for up to 2 months.

Q: Can I make this recipe ahead of time?

This recipe can be made ahead of time – simply prepare the batter up to 24 hours before baking and let it sit at room temperature until ready to bake.

Q: What are some variations on this recipe?

You can customize this recipe by adding nuts like walnuts or pecans, using different types of citrus zest like lemon or orange, or substituting some of the brown sugar with honey or maple syrup for a unique flavor profile.

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