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

Ingredient Substitutions

• Instead of Raisins: sultanas, golden raisins
• Instead of Prunes: dried apricots, dried figs
• Instead of Maraschino Cherries: candied cherries, dark cherries
• Instead of Black Currants: dried blueberries, dried cranberries
• Instead of Mixed Peel: candied orange peel, candied lemon peel
• Instead of Red Wine: additional fruit wine, red grape juice
• Instead of White Overproof Rum: dark rum, spiced rum
• Instead of Fruit Wine: red wine, port
• Instead of Unsalted Butter: margarine, vegetable oil
• Instead of Brown Sugar: white sugar with molasses, coconut sugar
• Instead of Molasses: dark corn syrup, blackstrap molasses
• Instead of Homemade Browning: store‑bought food coloring, cocoa powder
• Instead of Vanilla Extract: vanilla bean paste, almond extract
• Instead of Almond Extract: almond essence, ground almonds (1 tsp)
• Instead of All‑Purpose Flour: gluten‑free flour blend, cake flour
• Instead of Nutmeg: ground nutmeg (½ tsp)
• Instead of Cinnamon: ground cinnamon
• Instead of Baking Powder: baking soda (¼ tsp) plus cream of tartar (½ tsp)
• Instead of Salt: sea salt
• Instead of Eggs: egg replacer (1 tbsp each)

Equipment Needed

• Stand Mixer
• Blender or Food Processor
• Large Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Sieve
• Spatula
• 7‑inch Disposable Aluminum Cake Pans with Lids
• Oven
• Cooling Rack
• Spray Bottle
• Knife
• Cutting Board
• Plastic Wrap or Aluminum Foil

Critical Steps — Do Not Skip

• Soak Dried Fruits for 48 hours
• Bake at low temperature for 45 minutes
• Spray soak the baked cake and rest for 24 hours

Chef Tips from the Video

• Weigh all ingredients for consistency, especially the butter and flour.
• Use room‑temperature eggs and butter to ensure a smooth emulsion.
• If you don’t have homemade browning, a few drops of black food coloring mixed with a teaspoon of molasses works well.

Troubleshooting

Storage

Refrigerator: Wrapped tightly, up to 2 weeks.

Freezer: Wrap in foil then freezer bag, up to 3 months.

Room temperature: Best consumed within 24 hours; can sit at room temperature for a few hours.

Make-Ahead Tips

• Soak the dried fruits up to a week in advance.
• Bake the cake a day ahead and store wrapped in the refrigerator before the final alcohol soak.
• The cake improves in flavor after 48 hours of resting.