Christmas is one of my favourite holidays, and during Christmas most Jamaicans prefer to eat the Traditional Jamaican Black Fruit Cake. Every Jamaican seems to have a slightly different recipe, as with most dishes This recipe is for 4 small foil pans, or two 9″ cakes, I use to make 9″ cakes, but now I use the small foil tins because I’ve found them to be easier.
For the best tasting Jamaican Black Fruit Cake, I recommend soaking fruits in Port Wine and White Rum for 2 weeks at least or to up to a year ( I usually soak my fruits for about 6 weeks – 2 months ). Fruits are soaked so that the dried fruits absorb the flavored liquid – in this case, wine and white rum.
- Get 1 lb of Raisins, 1 lb of Currants, 1 lb of Mixed fruits ( red cherry, green cherry & orange peel ), and 1 lb of Pitted Prunes ( make sure there are absolutely no seeds in the prunes as it would spoil the cake )
- Place fruits in a jar and pour your port wine and white rum over until fruits are completely covered.
- Seal your jar tightly and store.
Jamaican Black Fruit Cake Ingredients
1 lb butter
1 cup liquid ( ½ Port Wine & ½ Milk )
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon grated or ground nutmeg
1 teaspoon salt
2½ cups of baking flour
2½ teaspoon baking powder
1 lb brown sugar
5 tablespoon browning
1 teaspoon almond extract
1 teaspoon vanilla
½ teaspoon lime zest
10 cups soaked fruits
1. Preheat the oven to 300F and grease baking pans. If you are using cake pans, line with grease paper then grease and flour lined pans.
2. Mix butter and sugar in a very large mixing bowl till it is smooth, light and fluffy.
3. Break eggs into a separate bowl and remove the eyes.
4. Grate lime zest and add to your eggs (this is done to cut the rawness of the eggs).
5. Add your eggs a few at a time to your creamy butter and sugar mixture.
6. Add your soaked fruits to the mixture. Stir with a large wooden spoon — or mix in an electronic cake mixer.
7. Mix baking flour, baking powder, allspice, cinnamon, salt and grated nutmeg in a separate bowl and set aside.
8. Add to mixture: browning, vanilla, almond extract, port wine and white rum.
9. Gradually fold in flour mixture, half-cup at a time. After each half-cup, make sure you’re not adding too much flour by sticking a wooden spoon at a 90 degree angle into the center of the mixture then allow it to fall freely. NOTE: To much flour will create a hard cake. You want the spoon to fall at a good pace, if the spoon falls slowly, add more fruits and white rum to the mixture! If it immediately falls to a 45 degree angle and then slows, the cake mixture is ready to be baked!
10. Pour mixture into pans and place them in the oven to bake for about 1 hour and 30 mins – 1 hour and 40 mins at 300F. Fill a pan with water and place in the bottom of the oven to keep your cakes moist.
11. Check cakes from time to time, as baking times may vary. Stick a toothpick or clean knife in the middle of each cake. Cakes are ready when the toothpick or knife comes out clean. Remove from oven and set aside to cool.
OPTION: Once out of the oven, pour a little white rum on top of your cake(s) and cover with an aluminium foil.
There you have it Jamaican Black Fruit Cake. Enjoy it with a scoop of ice cream for some extra goodness Give it a try, and let me know what you think in the comments below.