Jamaican Fruit Cake

Ingredients

• 1 cup Raisins (dried, unsweetened)
• 1 cup Prunes (pitted, dried)
• 1 cup Maraschino Cherries (sweetened, jarred)
• 1 cup Black Currants (dried)
• 1 cup Mixed Peel (candied citrus peel, chopped)
• 1 cup Red Wine (dry red, preferably a cheap label)
• 1 cup White Overproof Rum (overproof (e.g., 151 proof))
• 1.5 cup Fruit Wine (sweet fortified wine, optional substitute with extra red wine)
• 8 oz Unsalted Butter (room temperature, cut into cubes)
• 8 oz Brown Sugar (packed)
• 4 tablespoon Molasses (greased container to prevent sticking)
• 4 tablespoon Homemade Browning (optional, gives dark color)
• 2 tablespoon Vanilla Extract (pure)
• 2 tablespoon Almond Extract (pure)
• 8 oz All‑Purpose Flour (sifted)
• 1 teaspoon Nutmeg (freshly grated)
• 1 tablespoon Cinnamon (powdered)
• 1 teaspoon Baking Powder
• 0.5 teaspoon Salt
• 4 Eggs (large, room temperature)

Instructions

1. Soak Dried Fruits

   Combine raisins, prunes, maraschino cherries, black currants and mixed peel in a large airtight container. Pour in 1 cup red wine, 1 cup white overproof rum and 1 cup fruit wine. Stir, seal, and let sit at room temperature for 48 hours, stirring once daily and topping up with an extra ½ cup fruit wine if needed.

   Time: PT48H

2. Blend Soaked Fruit

   Transfer the soaked fruit and its liquid to a blender. Pulse until smooth; for a chunkier texture pulse less. If the blend is too thick, add a splash of fruit wine or pineapple juice.

   Time: PT5M

3. Cream Butter and Sugar

   In the bowl of a stand mixer, beat 8 oz softened butter with 8 oz packed brown sugar on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.

   Time: PT5M

4. Add Eggs

   Add 4 room‑temperature eggs one at a time, mixing on low speed after each addition until just incorporated.

   Time: PT3M

5. Incorporate Fruit Puree

   Pour the blended fruit puree into the butter‑egg mixture. Mix on low speed for 2 minutes until evenly combined.

   Time: PT2M

6. Add Wet Flavorings

   Stir in 4 Tbsp molasses, 4 Tbsp homemade browning (if using), 2 Tbsp vanilla extract and 2 Tbsp almond extract until just combined.

   Time: PT2M

7. Fold in Dry Ingredients

   In a separate bowl sift together 8 oz all‑purpose flour, 1 tsp freshly grated nutmeg, 1 Tbsp powdered cinnamon, 1 tsp baking powder and ½ tsp salt. Gently fold the sifted dry mix into the wet batter using a spatula until no streaks remain; do not over‑mix.

   Time: PT5M

8. Prepare Pans and Divide Batter

   Generously butter two 7‑inch disposable aluminum cake pans and lightly dust with flour. Divide the batter evenly between the pans, smoothing the tops with a spatula.

   Time: PT5M

9. Bake the Cakes

   Place the pans on the middle rack of a pre‑heated oven at 300 °F. Bake for 45 minutes, or until a thin toothpick inserted into the center comes out clean.

   Time: PT45M

   Temperature: 300°F

10. Cool Completely

    Remove the cakes from the oven and let them sit in the pans for 10 minutes, then transfer to a cooling rack and allow to cool completely, about 1 hour.

    Time: PT1H

11. Spray Soak the Baked Cakes

    Combine the same alcohol mixture used for soaking the fruit (red wine, rum, fruit wine) in a spray bottle. Lightly mist the entire surface of each cooled cake until saturated but not dripping.

    Time: PT5M

12. Rest the Cake

    Wrap each cake tightly with plastic wrap, then place in an airtight container. Refrigerate or store in a cool, dark place for at least 24 hours before serving to allow flavors to meld.

    Time: PT24H

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g