Jamaican Rum Fruitcake 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.

JAMAICAN RUM FRUITCAKE

Jamaican Rum Fruitcake image

Make and share this Jamaican Rum Fruitcake recipe from Food.com.

Provided by jade_brown

Categories Dessert

Time 1h40m

Yield 4 cakes, 48 serving(s)

Number Of Ingredients 12

Ingredients

1 cup white rum (wrey and Nephew)
1 cup Manishevitz wine
1 cup raisins
1 cup prune
4 cups flour
6 teaspoons baking powder
2 tablespoons cinnamon
1 tablespoon nutmeg
6 eggs
2 cups brown sugar
1 lb butter
1 tablespoon browning sauce

Steps:

Blend the raisins, prunes, wine and rum together, set aside.( If you want to have the fruits unblended, you must soak the fruits in the wine/rum for at least a week).
Beat the eggs and add Vanilla.
Mix the butter and sugar until it gets fluffy.
Mix butter mixture, blended fruit, and eggs.
Add flour, nutmeg,cinnamon, mix.
Add browning and continue to mix.
The batter should be thick enough so that a spoon stands up in it(but not too thick) .
If the dough is too thick add more wine or rum.
Bake at 350 for about 35-40 min or until a knife comes out clean when you stick it inches.

Nutrition Facts : Calories 179.5, Fat 8.5, SaturatedFat 5.1, Cholesterol 46.8, Sodium 112.9, Carbohydrate 22, Fiber 0.8, Sugar 12.1, Protein 2.1

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