Jamaican Fruit Cake Recipe: Authentic Christmas Treat

I love sharing recipes, especially those that bring back memories of home and tradition. Jamaican fruit cake, often called Christmas cake or black cake, is a festive treat that fills the holiday season with rich flavors.

This dark, spongy cake, soaked in rum and filled with dried fruits and spices, is a staple dessert for many families during Christmas.

Every bite of this cake brings together the warmth of spices and the sweet tang of fruit, all enhanced by the depth of rum. Whether you know it as rum cake or Jamaican black cake, you’ll find this sweet treat at the center of any holiday celebration.

Follow along, and I’ll show you how to make this beloved holiday fruit cake from scratch.

Making a Jamaican fruit cake might seem daunting, but with the right ingredients and steps, you’ll have a delicious cake that can be shared and enjoyed by family and friends.

If you’re ready to bring a taste of Jamaica to your holiday table, let’s dive right into this flavorful journey.

Key Takeaways

• This recipe makes a festive and flavorful holiday fruit cake.
• Key ingredients include dried fruits, spices, and rum.
• Follow the steps carefully for a truly authentic Jamaican fruit cake.

Ingredients List

Making a Jamaican Fruit Cake is all about getting the right ingredients together. Here’s what you’ll need:

• Butter: 2 cups of unsalted butter, softened to room temperature.
• Sugar: 2 cups of brown sugar for a rich, deep flavor.
• Eggs: 6 large eggs, at room temperature.
• Flour: 2 cups of all-purpose flour.
• Baking Powder: 2 teaspoons to help the cake rise.
• Salt: 1 teaspoon to balance the sweetness.

Fruits and Liquor

• Mixed Fruits: 4 cups of dried fruits like raisins, currants, prunes, and dried cherries.
• Blended Fruit: 2 cups of pre-soaked blended fruit mix.
• Lemon and Lime Zest: From one lemon and one lime for a zesty kick.
• Jamaican Rum: 1 cup of dark rum for that authentic taste.
• Red Label Wine: 1 cup to soak the fruits.
• Molasses: 2 tablespoons for richness and color.

For Flavor and Spice

• Vanilla Extract: 2 teaspoons.
• Almond Extract: 1 teaspoon.
• Ground Allspice: 1 teaspoon.
• Ground Nutmeg: 1 teaspoon.
• Ground Cinnamon: 1 teaspoon.
• Mixed Spice: 1 teaspoon for extra flavor.

Browning and Others

• Browning Sauce: 2 tablespoons to give the cake its dark color.
• Mixed Peel: 1 cup of finely chopped mixed peel.
• Cherries: 1 cup of chopped maraschino cherries.

Optional Ingredients

• Sorrel Tea: Some people like to add a splash of brewed sorrel tea.
• Dates: 1 cup of chopped dates for extra sweetness.

These ingredients will help you bake a moist, rich black cake. When you’re ready, make sure all dry ingredients are sifted and mixed well before adding to the batter. Enjoy baking!

Recipe Preparation

Let’s start with the basics. First, preheat the oven to 350°F (175°C).

Grease and line your springform pan or your preferred cake pan with parchment paper. This helps the cake to release easily once it’s baked.

Next, I cream butter and sugar together until light and fluffy. This step is crucial for a smooth texture.

Add the eggs one by one, mixing each time until they are fully incorporated.

Here’s the fun part: adding the flavors.

Combine the lime zest, lime juice, vanilla extract, rose water, and spices. This mix brings out the unique Caribbean twist in this cake.

For an extra kick, I also add a blend of white rum and port wine.

The dried fruits come next.

I prefer to use a blender or food processor to roughly blend the fruits. This helps them to mix well into the batter.

Stir the fruit mix into the batter, ensuring it’s well combined.

In a separate bowl, I sift the flour mixture with a bit of baking powder and salt.

Gently fold this into the wet mixture, making sure not to over-mix. This keeps the cake light and airy.

Pour the batter into your prepared pan and bake for about 1 1/2 hours, or until a toothpick comes out clean.

While baking, the house fills with the warm, inviting aroma of spices, rum, and fruit.

Voilà! You have yourself a delicious, rich Jamaican black cake ready to be enjoyed as a holiday treat. Trust me, it’s worth the effort!

Baking and Assembly

When it’s time to bake, I preheat the oven to the right temperature. For Jamaican fruit cake, it’s usually 300°F to 350°F.

I grease the baking pans and line them with greased paper. This keeps the cake from sticking.

I start by pouring the cake batter into the prepared pans.

I like to smooth the batter out evenly to ensure an even bake. It’s important not to fill the pans too high, as the cake will rise.

To prevent the cake from drying, I place a pan of water at the bottom of the oven. This creates a moist baking environment.

I bake the cake for about 2 hours.

Sometimes, I check it around the 1.5-hour mark using a toothpick. If it comes out clean or with a few crumbs, the cake is ready.

After removing the cake from the oven, I let it cool in the pan for about 10 minutes. Then, I transfer it to a cooling rack to cool completely.

For assembly, I often drizzle the cake with Jamaican rum. This adds extra flavor and keeps the Jamaican rum cake moist.

If I’m making a Jamaican black rum cake, I might brush it with some additional rum every few days. This helps the flavors deepen.

Frequently Asked Questions

Jamaican fruit cake is filled with rich spices, dried fruits, and some delightful twists. Below, I answer some common questions to help you perfect this delicious dessert.

What are the traditional ingredients for a Jamaican fruit cake?

The classic Jamaican fruit cake includes dried fruits like raisins, currants, and prunes. Butter, dark brown sugar, and flour form the base.

Spices such as cinnamon, nutmeg, and allspice add warmth. Vanilla, molasses, and browning sauce are crucial for that deep, rich color and flavor.

What type of alcohol is commonly used for Jamaican fruit cake recipes?

Traditionally, Jamaican fruit cake features rum. Many also use red wine.

The alcohol helps to preserve the cake and keeps it moist. If you’re interested, you can check out this recipe for Authentic Jamaican Black Cake.

How do you make a Jamaican fruit cake from scratch?

First, preheat your oven to about 300°F. Grease a baking pan.

Beat butter and dark brown sugar until creamy. Mix in beaten eggs, then add flour, baking powder, and spices.

Stir in soaked fruits, vanilla, rum, and molasses. Bake until it passes the toothpick test. For more steps, see this Jamaican Fruit Cake Recipe.

What’s the secret to keeping a Jamaican fruit cake moist?

The key to a moist fruit cake is soaking the dried fruits in rum or wine for several weeks, if possible.

Also, brush the baked cake with extra rum or wine periodically, especially if you’re storing it for a while.

How can I modify the fruit cake recipe for a wedding?

For a wedding cake, increase the quantity of ingredients to make multiple layers.

Decorate with marzipan and royal icing for a traditional look. Often, the cake is also fed with more rum to enhance its flavor over time.

Why is it customary to soak fruits for a Jamaican Christmas cake?

Soaking the dried fruits in alcohol not only adds flavor but also softens the fruit and helps in preserving the cake.

This tradition gives the cake its unique, rich taste and moist texture.

For further tips, you might find this Jamaican Christmas Cake guide useful.