Ingredients
Mix Fruit Ingredients
- 330 g (1.39 cups) Dry fruits
- 236.59 ml (1 cups) White Rum
- 354.88 ml (1.5 cups) Red label wine
Fruit Cake Ingredients
- 384 g (3.00 cups) Plain flour
- 200 g (0.88 cups) Unsalted butter
- 200 g (0.91 cups) Soft dark brown sugar
- 8 Eggs
- 1 tsp Baking powder
- 1 tsp Grated nutmeg
- 1 tsp Cinnamon powder
- ½ tbsp Allspice
- ½ tbsp Vanilla extract
- ½ tbsp Rose water
- 5 tbsp Browning sauce
- 5 tbsp Molasses Optional (Use more browning sauce to replace)
- 59.15 ml (0.25 cups) White rum
- ½ tbsp Lemon juice
- Lemon zest from a whole lemon
Instructions
Fruit Mix Instructions
- Add the mixed fruit to a glass kitchen container.
- Pour the rum and the wine over the mixed fruit. Cover and leave to soak for at least a week.
- On baking day, pour the soaked fruit to a blender and pulse until you know longer recognised the fruit but not until smooth. Set aside.
Fruit Cake Instructions
- Get the molasses runnier by heating it with half the white rum for about a minute on high heat. Stir continuously! Set aside to cool whilst you prepare the rest of the ingredients.
- Grease a 10-inch round cake tin and line it with a layer of baking parchment paper.
- Preheat the oven to 150°C fan or 325 °F or gas mark 3.
- In a kitchen bowl, sift the plain flour and the baking powder. Add and combine the ground allspice, cinnamon powder and freshly grated nutmeg. Set aside.
- In a mixing bowl, whisk together the butter and dark brown sugars until creamy.
- Whisk together the eggs, lemon juice and lemon zest. Add it a little at a time to the cream butter and sugar.
- Add the flour mixture a little at a time. Fold in using a wooden spoon. Don’t overwork the batter or the fruit cake will turn out dense.
- Add the blended fruit, vanilla extract, rose water, browning sauce, molasses and the rest of the rum. Combine without overworking the batter.
- Pour the mixture into the prepared baking pan. Bake in the preheated oven for about 2 hours, until a toothpick in the middle comes out clean.
- Remove from oven and place on a rack to cool. Once cool, spray the cake with 1/4 cup/100ml of rum and wine. The ratio of rum to wine is up to you.
Notes
- You don’t have to use molasses like I did, you can use use the browning sauce. The more browning sauce you use the darker the cake will turn out.
- You can make your own browning sauce by caramelising brown sugar.
- If rose water isn’t available, you could make the cake without it. It won’t make a great difference to the flavour
(jamaicanfoodsandrecipes)
