🎄🇯🇲 Master the art of Jamaican fruit cake—a rich, rum-soaked treat packed with bold flavors and holiday tradition! Perfect for Christmas, weddings, or any celebration, this step-by-step recipe shows you how to soak fruits, bake the perfect dense cake, and create that iconic moist texture. Whether you’re craving a taste of the Caribbean or baking for loved ones, this guide has you covered. 🍰🍷
Ingredients List
For the Soaked Fruits:
1 cup raisins
1 cup prunes
1 cup maraschino cherries
1 cup black currants
¼ cup mixed peel
1 cup Red Label Wine
1 cup White Overproof Rum (e.g., Wray and Nephew)
1 cup Fruit Wine (or red wine as a substitute)
½ cup additional Fruit Wine (to top off fruits if necessary)
For the Cake Batter:
Wet Ingredients:
8 oz butter (room temperature)
8 oz sugar (brown or granulated)
4 whole eggs (room temperature)
4 tbsp molasses
¼ cup browning
2 tbsp vanilla extract
2 tsp almond extract
Dry Ingredients:
8 oz (½ lb) all-purpose flour
1 tsp freshly grated nutmeg
1 tbsp powdered cinnamon
1 tsp baking powder
½ tsp salt
Additional:
1 lb blended soaked fruits
Alcohol for soaking the finished cake (equal parts Red Label Wine, fruit wine, and rum)
Optional:
Pineapple juice (if needed to help blend fruits).
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