fruit cake jamaican recipe

Written ByJenny Smyth Posted on
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The Best fruit cake jamaican recipe

I’m so excited to share with you my favorite Jamaican fruit cake recipe. As a mom of three, I’m always on the lookout for delicious and healthy recipes that my family will love. This fruit cake is not only a staple in our household but also a perfect treat for any occasion.

With its rich flavors and moist texture, it’s a crowd-pleaser for sure. But what I love most about this recipe is that it’s made with wholesome ingredients, making it a guilt-free indulgence. The combination of juicy fruits, crunchy nuts, and aromatic spices will transport you to the tropical islands of Jamaica.

My kids can’t get enough of it, and I’m sure your family will love it just as much as mine does. I remember making this recipe for the first time, and the aroma that filled our kitchen was incredible. It was like a taste of paradise in every bite.

Since then, it’s become a staple in our household, and I’m happy to share it with you today. So, let’s get started on this delicious journey together! The key to this recipe is to use high-quality ingredients and to not overmix the batter, which can result in a dense cake.

By following these simple tips, you’ll be rewarded with a light and fluffy cake that’s bursting with flavor. And the best part? This fruit cake is incredibly easy to make, requiring minimal effort and time.

Jamaican Fruit Cake

4.7 from 1749 votes

This rich and moist Jamaican fruit cake is a traditional holiday favorite, packed with dried fruits soaked in rum and wine. The dark, spiced cake is deeply flavorful and perfect for celebrations, offering a taste of the Caribbean in every slice.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours (plus soaking time)
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Fruit Mixture

1 lb mixed dried fruit (raisins, currants, prunes, cherries)
1/2 cup rum
1/2 cup red wine (like port or sweet sherry)
1/2 cup orange juice

For the Cake Batter

1 cup unsalted butter, softened
1 cup brown sugar, packed
4 large eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp salt
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)

👨‍🍳Directions

1Combine the dried fruits, rum, red wine, and orange juice in a bowl.
2Cover and let soak for at least 24 hours, or up to 3 days, stirring occasionally to ensure the fruits absorb the liquid.
3Preheat the oven to 325°F (165°C).
4Grease and line a 9-inch round or loaf pan with parchment paper, allowing the paper to extend above the edges for easy removal.
5In a large bowl, cream the butter and brown sugar together 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.
7In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
8Gradually add the dry ingredients to the butter mixture, mixing until just combined.
9Fold the soaked fruit mixture (including any remaining liquid) and the walnuts into the batter until evenly distributed.
10The batter will be thick and chunky.
11Pour the batter into the prepared pan and smooth the top.
12Bake for 1 hour and 15 to 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
13Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
14For best flavor, wrap the cooled cake in foil and let it rest for at least 24 hours before serving.

🔧Equipment

Large mixing bowl
Electric mixer or whisk
9-inch round cake pan or loaf pan
Parchment paper
Wire cooling rack
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 11g❤️Cholesterol: 95mg🧂Sodium: 180mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 6g

📝Notes

For a more intense flavor, soak the fruits for up to a week. You can also brush the baked cake with extra rum or wine while it is warm. Store the cake in an airtight container for up to two weeks, and it tastes even better after a few days.

Watch Video Of How Jamaican Fruit Cake Works

This Jamaican fruit cake recipe is always a good idea for any occasion, whether it’s a special event or just a regular family gathering.

The combination of flavors and textures will transport you to the beautiful islands of Jamaica, where this dish originated.

To ensure your cake stays fresh for longer, store any leftovers in an airtight container at room temperature or wrap tightly when refrigerated.

❓ Frequently Asked Questions About Jamaican Fruit Cake

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

I recommend using dark rum for its rich flavor and depth of character. You can also use white rum if you prefer a lighter flavor profile.

Q: Can I substitute other types of sugar for brown sugar?

While you can use other types of sugar, brown sugar adds a unique flavor and texture to the cake. If you choose to substitute, keep in mind that the flavor may not be the same.

Q: How long does the fruit cake last?

The fruit cake will last for up to two weeks at room temperature or longer when stored in an airtight container in the refrigerator.

Q: Can I make this recipe gluten-free?

This recipe is naturally gluten-free, making it perfect for those with gluten intolerance or sensitivity.

Q: What’s the best way to store leftover fruit cake?

Store leftover fruit cake in an airtight container at room temperature or wrap tightly in plastic wrap or aluminum foil when refrigerated.

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