Jamaican Rum Fruit Cake

Ingredients

• 1 cup Margarine (softened, room temperature)
• 1 cup Unsalted Butter (softened, cut into cubes)
• 2 cups Light Brown Sugar (packed)
• 8 cups All-Purpose Flour (sifted)
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Allspice
• 2 teaspoons Vanilla Extract
• 1 teaspoon Almond Extract
• 6 Large Eggs (room temperature)
• 1 cup Concord Grape Wine (red or white grape wine works)
• 1 cup Overproof Rum (80% ABV) (use responsibly)
• 1 cup Brandy
• 1 cup Water
• 4 cups Mixed Dried Fruit (raisins, currants, candied peel, cherries, chopped)
• 1 cup Chopped Nuts (optional) (walnuts or pecans, toasted)

Instructions

1. Prepare the Mixer

   Attach the paddle attachment to the stand mixer and set it to low speed.

   Time: PT2M

2. Cream Butter, Margarine and Sugar

   Add the softened margarine, unsalted butter, and light brown sugar to the bowl. Cream on medium speed until light and fluffy.

   Time: PT5M

3. Incorporate Eggs

   Add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Mix for another 5 minutes.

   Time: PT5M

4. Add Dry Ingredients

   In a separate bowl whisk together the sifted all‑purpose flour, ground nutmeg, cinnamon, and allspice. Gradually add the flour mixture to the mixer on low speed, mixing just until combined.

   Time: PT5M

5. Add Liquids and Flavorings

   Pour in the Concord grape wine, overproof rum, brandy, water, vanilla extract, and almond extract. Mix on low for 5 minutes until the batter is smooth.

   Time: PT5M

6. Fold in Dried Fruit (and Nuts)

   Using a spatula, gently fold the mixed dried fruit and optional toasted nuts into the batter until evenly distributed.

   Time: PT5M

7. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

8. Prepare Pans

   Grease each cake pan with butter and line the bottom with parchment paper. Lightly flour the sides.

   Time: PT5M

9. Divide Batter

   Using a ladle or scoop, divide the batter among the prepared pans: four 10‑inch pans, three 9‑inch pans, and two 8‑inch pans. Smooth the tops with a spatula.

   Time: PT7M

10. Bake the Cakes

    Place the pans in the oven. Bake for 1 hour 10 minutes, rotating the pans halfway through for even browning.

    Time: PT1H10M

    Temperature: 350°F

11. Cool and Soak

    Remove the cakes from the oven and let them cool in the pans for 15 minutes. Then turn them onto a cooling rack. While still warm, brush each cake generously with a mixture of ¼ cup rum and ¼ cup brandy.

    Time: PT20M

12. Final Rest

    Allow the cakes to cool completely (about 30 minutes). Wrap each cake tightly in plastic wrap and store as desired.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Margarine: unsalted butter
• Instead of Unsalted Butter: margarine
• Instead of Light Brown Sugar: dark brown sugar
• Instead of All-Purpose Flour: cake flour (use 1 cup less)
• Instead of Ground Nutmeg: ground cinnamon
• Instead of Ground Cinnamon: ground nutmeg
• Instead of Ground Allspice: ground cloves (½ tsp)
• Instead of Vanilla Extract: almond extract (use half)
• Instead of Almond Extract: vanilla extract (use double)
• Instead of Large Eggs: egg replacer (follow package)
• Instead of Concord Grape Wine: red wine, white wine
• Instead of Overproof Rum (80% ABV): dark rum (increase quantity)
• Instead of Brandy: cognac, rum
• Instead of Mixed Dried Fruit: dried apricots, figs
• Instead of Chopped Nuts (optional): omit for nut‑free

Equipment Needed

• Stand Mixer (Herbert 20‑cup capacity)
• Mixing Bowls
• Spatula
• Measuring Cups
• Measuring Spoons
• 10‑inch Cake Pans
• 9‑inch Cake Pans
• 8‑inch Cake Pans
• Oven
• Cooling Rack
• Thermometer (optional) (optional)
• Knife for leveling (optional)

Critical Steps — Do Not Skip

• Creaming butter, margarine, and sugar until light and fluffy.
• Adding eggs one at a time to avoid curdling.
• Do not over‑mix after adding flour.
• Baking at the correct temperature and rotating pans for even cooking.
• Brushing warm cakes with rum‑brandy mixture for moisture and flavor.

Chef Tips from the Video

• Use aged dark rum for a richer flavor.
• Add a splash of orange zest to the batter for a citrus note.
• For a glossy finish, drizzle a simple rum glaze (powdered sugar mixed with rum) just before serving.

Troubleshooting

Storage

Refrigerator: Wrap tightly; lasts up to 5 days.

Freezer: Wrap in foil and freezer‑safe bag; up to 2 months.

Room temperature: Best consumed within 24 hours if not wrapped.

Make-Ahead Tips

• Soak the dried fruit in rum and wine overnight for deeper flavor.
• Bake the cakes a day ahead; they taste better after resting.
• Store wrapped cakes in the refrigerator and bring to room temperature before serving.