Jamaican Black Rum Fruit Cake
🇯🇲 Jamaica
Ingredients
- 330 g dried fruits (mixed, for soaking)
- 237 ml white rum (for soaking fruit)
- 355 ml red label wine (for soaking fruit)
- 384 g plain flour
- 200 g unsalted butter
- 200 g soft dark brown sugar
- 8 eggs
- 1 tsp baking powder
- 1 tsp grated nutmeg
- 1 tsp cinnamon powder
- ½ tbsp allspice
- ½ tbsp vanilla extract
- ½ tbsp rose water
- 5 tbsp browning sauce
- 5 tbsp molasses (optional, or use extra browning sauce)
- 59 ml white rum (for finishing cake)
- ½ tbsp lemon juice
- zest of 1 lemon
Steps
- Soak the dried fruits in white rum and red wine for at least a week (or as long as possible) before baking.
- Blend or process the soaked fruit mixture until finely pureed.
- Preheat oven to 150°C (300°F) and grease and line a 10-inch cake pan.
- Sift together flour, baking powder, nutmeg, cinnamon, and allspice; set aside.
- Cream butter and brown sugar together until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Fold in the dry ingredients alternately with the pureed fruit mixture until combined.
- Stir in vanilla extract, rose water, browning sauce, molasses, lemon juice, and lemon zest.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 2 hours, or until a skewer inserted into the center comes out clean.
- Remove the cake from the oven and immediately spoon the remaining white rum over the hot cake.
- Allow the cake to cool completely in the pan before removing and serving.
Notes
For deeper flavor, soak the dried fruits in rum and wine for several weeks or months before baking. Molasses can be omitted and replaced with extra browning sauce for color.
Source: jamaicanfoodsandrecipes.com