Best 2 Jamaican Rum Fruit Cake Recipes

**A Taste of Jamaican Tradition: Discover the Delights of Jamaican Rum Fruit Cake**

Immerse yourself in the vibrant flavors and rich history of Jamaica with our collection of authentic Jamaican Rum Fruit Cake recipes. These delectable cakes are a cherished part of Jamaican culture, often served during special occasions and holidays. With their distinctive blend of spices, dried fruits, and of course, Jamaican rum, these cakes offer a taste of the island's unique culinary heritage. From the classic dark fruit cake to the lighter and airier white fruit cake, our recipes cater to diverse preferences. Each recipe provides step-by-step instructions, ensuring that bakers of all skill levels can recreate these treasured treats in their own kitchens. Whether you're a seasoned baker or a novice looking to explore new flavors, our Jamaican Rum Fruit Cake recipes will guide you towards creating a culinary masterpiece that will tantalize your taste buds and transport you to the heart of Jamaica's vibrant culture.

Here are our top 2 tried and tested recipes!

SHARON'S JAMAICAN FRUIT CAKE

Sharon's Jamaican Fruit Cake image

A dark, rich fruit cake for wine and fruit lovers! This is a recipe I use at Christmas and for Birthdays. I prefer to use Jamaican Red Label Wine and White Rum. But you may use your Favorites....ENJOY!

Provided by Sharon

Categories World Cuisine Recipes Latin American Caribbean

Time 1h50m

Yield 12

Number Of Ingredients 17

Ingredients

2 cups butter
2 cups white sugar
9 eggs
¼ cup white rum
1 tablespoon lime juice
1 teaspoon vanilla extract
1 tablespoon almond extract
1 grated zest of one lime
2 pounds chopped dried mixed fruit
2 cups red wine
1 cup dark molasses
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cinnamon
1 pinch salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 862 calories, Carbohydrate 124.2 g, Cholesterol 220.8 mg, Fat 35.1 g, Fiber 0.8 g, Protein 9.6 g, SaturatedFat 20.7 g, Sodium 418.4 mg, Sugar 49.2 g

JAMAICAN RUM FRUIT CAKE

JAMAICAN RUM FRUIT CAKE image

Categories Cake Fruit Breakfast Brunch Bake Christmas

Number Of Ingredients 17

Ingredients

FRUIT
1 cup dried currants
2-1/2 cups raisins
1-1/2 cups pitted dates -- chopped
1/2 cup candied cherries
1-1/2 cups mixed candied fruit
1-1/2 cups rum
CAKE
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 cup margarine -- softened
2 cups dark brown sugar
5 each eggs
3/4 cup almonds -- sliced

Steps:

Soak all fruit in rum 2-4 weeks. FOR CAKE: Grease and flour 2-3 loaf pans. Preheat oven to 275*F. Sift dry ingredients together. Cream margarine until light. Add sugar gradually, beating until light and fluffy. Beat in eggs one at a time. Add dry ingredients. Stir in fruit mixture and nuts. Pour batter into prepared loaf pans. Place on rack in preheated oven in center of oven. Place pan of water on lower rack. Bake at 275*F for 4 hours. Cool 1 hour. Remove from pans and cool completely. Wrap in foil and let ripen 3 weeks before serving.

Tips for Making the Best Jamaican Rum Fruit Cake:

Use high-quality ingredients. This will make a big difference in the final flavor of the cake. Use fresh fruits, spices, and rum, and don't skimp on the butter or sugar.

Soak the dried fruits in rum for at least 12 hours, or up to 24 hours. This will help to plump them up and give them a delicious flavor.

Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.

Bake the cake in a slow oven. This will help to prevent the cake from drying out. Bake the cake at 300 degrees Fahrenheit for 2-3 hours, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely before glazing it. This will help to prevent the glaze from running off the cake.

Store the cake in a cool, dry place. The cake will keep for up to 2 weeks if it is stored properly.

Conclusion:

Jamaican rum fruit cake is a delicious and festive cake that is perfect for any occasion. It is easy to make, and the results are always impressive. If you are looking for a new holiday baking tradition, give Jamaican rum fruit cake a try. You won't be disappointed.