Jamaican Fruit cake

Ingredients

• 1 cup Unsalted Butter (softened at room temperature)
• 1 cup Granulated Sugar (white granulated)
• 1 cup Light Brown Sugar (packed)
• 4 pieces Large Eggs (room temperature, whites and yolks separated from membrane)
• 2 cups All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
• 1/2 teaspoon Ground Coriander
• 1/2 teaspoon Ground Allspice
• 1/4 teaspoon Ground Cloves
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Almond Essence (strong flavor, use sparingly)
• 2 tablespoons Dark Molasses (regular or fancy; fancy gives lighter flavor)
• 2 tablespoons Food Coloring (Browning) (optional, for dark color)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Lemon Zest (freshly grated)
• 1.5 cups Soaked Fruit Puree (blend soaked cherries, raisins, prunes with their rum‑wine soaking liquid)
• 2 tablespoons White Rum (for brushing; use same rum from soaking)
• 2 tablespoons Red Wine (dry or port) (for brushing; not too dry)
• 1 cup Boiling Water (for steam tray)

Instructions

1. Prepare Soaked Fruit

   If not already prepared, combine dried cherries, raisins, and prunes with red wine and white rum in a bowl and let soak for several hours or overnight.

   Time: PT15M

2. Make Parchment Circles

   Cut circles of parchment paper to fit the 8‑inch and 9‑inch cake tins. Trim excess and ensure a smooth edge.

   Time: PT5M

3. Grease the Tins

   Generously butter the inside of each cake tin, then line with the parchment circles. No flour needed unless you prefer a dusting.

   Time: PT5M

4. Cream Butter and Sugars

   In a mixing bowl, beat softened butter with granulated sugar and light brown sugar until the mixture is light, fluffy, and pale in color.

   Time: PT10M

5. Add Zest and Lemon Juice

   Stir in lemon zest and freshly squeezed lemon juice to the creamed butter mixture.

   Time: PT2M

6. Lightly Beat Eggs

   Beat the eggs lightly in a separate bowl until just combined.

   Time: PT2M

7. Incorporate Eggs

   Add the beaten eggs to the butter mixture a little at a time, mixing gently after each addition.

   Time: PT5M

8. Sift Dry Ingredients

   Combine all‑purpose flour, baking powder, salt, ginger, cinnamon, nutmeg, coriander, allspice, and cloves in a bowl and sift together.

   Time: PT5M

9. Whisk Dry Mix

   Whisk the sifted dry ingredients briefly to ensure even distribution.

   Time: PT2M

10. Fold Dry Ingredients

    Using a flat spatula, cut through the batter and fold the dry mixture in, being careful not to over‑mix.

    Time: PT5M

11. Fold Fruit Puree

    Gently fold the blended soaked fruit puree into the batter until just incorporated.

    Time: PT5M

12. Preheat Oven

    Preheat the oven to 330°F (165°C).

    Time: PT10M

    Temperature: 330°F

13. Fill the Tins

    Divide the batter between the two prepared tins, filling each about three‑quarters full.

    Time: PT5M

14. Bake with Steam

    Place a baking tray with a cup of boiling water on the bottom rack, then bake the cakes on the middle rack for 1 hour 30 minutes.

    Time: PT1H30M

    Temperature: 330°F

15. Test for Doneness

    Insert a skewer into the center of each cake; it should come out clean with a few moist crumbs.

    Time: PT5M

16. Brush with Rum‑Wine Glaze

    While the cakes are still warm, brush the tops with a mixture of white rum and red wine (2 Tbsp each) to add flavor and shine.

    Time: PT5M

17. Cool and Store

    Allow the cakes to cool on a rack. Once completely cooled, wrap tightly in plastic wrap. Store in the refrigerator for up to a week or freeze for longer storage.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Granulated Sugar: Coconut sugar
• Instead of Light Brown Sugar: Dark brown sugar
• Instead of Large Eggs: Egg substitute (for vegans)
• Instead of All-Purpose Flour: Cake flour
• Instead of Ground Ginger: Ground cinnamon
• Instead of Ground Cinnamon: Ground ginger
• Instead of Vanilla Extract: Vanilla bean
• Instead of Almond Essence: Rose water
• Instead of Dark Molasses: Treacle
• Instead of Food Coloring (Browning): Additional molasses
• Instead of Lemon Juice: Lime juice
• Instead of Lemon Zest: Orange zest
• Instead of Soaked Fruit Puree: Store‑bought fruit cake puree
• Instead of White Rum: Dark rum
• Instead of Red Wine (dry or port): Port wine

Equipment Needed

• Mixing Bowl
• Hand Mixer
• Rubber Spatula
• Flat Spatula
• Whisk
• Measuring Cups
• Measuring Spoons
• Blender or Food Processor
• 8‑inch and 9‑inch Cake Tins
• Parchment Paper
• Pastry Brush
• Oven
• Baking Tray
• Skewer or Toothpick
• Cooling Rack

Critical Steps — Do Not Skip

• Soaking the dried fruit in rum and red wine
• Creaming butter with both white and brown sugars to a fluffy texture
• Adding eggs gradually to prevent curdling
• Sifting and whisking dry spices and flour for even distribution
• Folding the batter gently to avoid over‑mixing
• Baking with a steam tray to keep the cake moist
• Brushing the warm cake with rum‑wine glaze for flavor and sheen

Chef Tips from the Video

• Let butter soften naturally at room temperature; microwaving can make it too runny.
• Use freshly grated nutmeg for the brightest flavor.
• A splash of orange zest can replace lemon zest for a subtle citrus twist.
• If you don’t have a steam tray, place a pan of hot water on the oven floor.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keep up to 7 days.

Freezer: Wrap in foil then plastic; freeze up to 3 months.

Room temperature: Best kept refrigerated; can sit out for a few hours after slicing.

Make-Ahead Tips

• Brush the cake daily with a mixture of rum and wine to keep it moist.
• The cake improves in flavor after 24‑48 hours; store wrapped in the fridge.
• If freezing, slice first for easy portioning later.

Frequently Asked Questions