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Jamaican Rum Fruit Cake
A traditional Jamaican fruit cake packed with dried fruits, warm spices, and a generous splash of rum, brandy, and grape wine. Made in nine different sized cakes, this rich, boozy dessert is perfect for holidays or special celebrations.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Handle hot pans with oven mitts to avoid burns.
- • Alcohol vapors can be flammable; keep the kitchen well‑ventilated when brushing cakes.
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