SHARON'S JAMAICAN FRUIT CAKE
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
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 CHRISTMAS CAKE
This is the very first one I made myself and was very pleased with it! If the cake dries out, just pour more rum over the top. Preparation/cooking time does not include standing time or the alternative method of preparation. From Canadian Living.
Provided by Chef 313014
Categories Dessert
Time 2h31m
Yield 2 cakes
Number Of Ingredients 22
Steps:
- One day ahead, in microwaveable bowl, combine raisins, currants, peel, walnuts, prunes and cherries. Add 2/3 cup of the brown sugar, vanilla and almond extracts, nutmeg, cinnamon, ginger, allspice and cloves.
- Stir in 1/2 cup of the rum. Cover and microwave at High for 10 minutes, stirring twice; let stand overnight. (Or, instead of cooking, let stand in a cool, dry place, stirring occasionally, for 3 weeks.).
- Grease two 9 x 5 inch loaf pans; line with double thickness of waxed paper. Grease paper.
- In large pan, bring fruit mixture and 1/2 cup water to boil. Reduce heat and simmer for 15 minutes, stirring often.
- Meanwhile, in saucepan, bring granulated sugar and 2 tbsp water to boil over medium-high heat; reduce heat to medium and boil for 6 minutes or until thickened, brushing down pan with water to prevent crystals from forming. Pour over fruit mixture, stirring to coat; let cool.
- In bowl, beat butter with remaining brown sugar; beat in eggs one at a time, beating well after each addition. Add fruit mixture, blending well.
- Combine flour, baking powder and salt; fold into fruit mixture. Scrape into pans. Bake in 275F oven for 2 1/2 to 2 3/4 hours or until sides come away from pans and tester inserted in centers comes out slightly gooey.
- Puncture each cake several times with skewer. Mix remaining rum with port; pour over cakes. Let cool in pans. Cover with foil; let stand for 3 days. (Cakes can be wrapped in plastic wrap and stored at room temperature or in refrigerator for up to 1 month.).
Nutrition Facts : Calories 4090.1, Fat 126.1, SaturatedFat 64.5, Cholesterol 772.8, Sodium 1643.4, Carbohydrate 655.5, Fiber 22.8, Sugar 518, Protein 42.9
JAMAICAN CHRISTMAS CAKE
This delicious cake is a Jamaican jewel. This cake can be found on every table around the holiday season. It is also great for dessert at your next dinner party. I guarantee you it will be a hit.
Provided by myjamaicanrecipes.com
Categories Dessert
Time 2h45m
Number Of Ingredients 28
Steps:
- Cream 16 oz of dark brown sugar and 16 oz of unsalted butter in an electric mixer until smooth.
- Add 12 large eggs to your creamed butter and sugar mixture (Add 3 eggs at a time until they are all incorporated into your mixture).
- Add 2 tbsp vanilla, 2 tbsp rose water 2 tbsp mixed essence and 2 tbsp of almond flavor to your mixture.
- Combine in a bowl, 6 oz all-purpose sifted flour, 6 oz plain bread crumbs, 1 tsp salt, 2 tbs baking powder, 1 tbs baking soda, and cinnamon, 2 tbs ground ginger, 1 tbs mixed spice, 1 tsp nutmeg, and 1/2 tsp ground cloves.
- Now it's time to prepare your dried fruits.Simmer over low heat, 2 cups of port wine and 1 cup of Jamaican White Rum, add 1/2 cup dried raisins, 1/2 cup dried currants, 1/2 cup dried cranberries, 1/2 cup chopped pitted prunes, 1/2 cup chopped dried dates, 1/2 cup candied cherries and 1/2 cup candied mixed peel.
- When all liquid has evaporated let your fruits cool.
- Alternate your flour and fruit mixture to your cream mixture and blend in your electric mixer (Do not beat).
- Add 2 tbs molasses, and 4 tbs browning to your mixture and blend slowly in your electric mixer. (Do not beat).
- Grease and line 2 eight inch baking pans with butter or nonstick spray
- Fill pans 3/4 full, Heat oven to 350 degrees (Do not preheat).
- Bake until done (approximately 45 mins)
- Remove from oven while still hot, mix together 1/4 cup port wine and 1/8 cup white rum and pour over cakes.
- Leave cakes in pan to cool.
Nutrition Facts : Calories 334 kcal, Carbohydrate 38 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 107 mg, Sodium 512 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving
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