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Jamaica Spiced Black Fruit Cake

American.Gourmet's picture
Ingredients
  Dried currants 3 1⁄4 Cup (52 tbs)
  Seedless raisins 2 1⁄4 Cup (36 tbs)
  Seeded raisins 2 Cup (32 tbs), chopped
  Citron 1 1⁄4 Cup (20 tbs), sliced
  Dried figs 1 1⁄2 Cup (24 tbs), chopped
  Dried prunes 1 Cup (16 tbs), cooked, drained, pitted, and chopped
  Blanched almonds 1 1⁄2 Cup (24 tbs), toasted and sliced
  Pitted dried dates 1 Cup (16 tbs), chopped
  Glazed cherries 1 Cup (16 tbs), sliced
  Glazed orange peel 1⁄2 Cup (8 tbs), chopped
  Dark jamaica rum 3 Cup (48 tbs)
  Butter 1 Cup (16 tbs)
  Dark brown sugar 2 Cup (32 tbs), firmly packed
  Cinnamon 1 1⁄2 Teaspoon
  Eggs 5
  All purpose flour 2 Cup (32 tbs), sifted
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

1. Prepare the fruits and almonds and mix well. Stir in the rum and allow to soak one week.
2. Preheat oven to slow (275┬░ F.).
3. Soften the butter in a large mixing bowl and gradually blend in the sugar and spices. Beat in two of the eggs.
4. Sift the flour with the baking powder and salt and add one cup to the butter-sugar mixture. Beat in the remaining eggs, stir in the rum-soaked fruit, undrained, and add the remaining flour. Mix well.
5. Line two greased 9 by 5 by 3-inch bread pans with brown or waxed paper and grease the paper lightly. Divide the batter equally between the two pans. Place a large shallow pan of hot water beneath the cake pans in the oven to prevent the cake from drying. Bake the cake until a toothpick or cake tester inserted in the center comes out clean, or two and one-half hours.
6. Cool in the bread pans one hour. Remove to a wire cooling rack, remove the paper and let rest until cold. Wrap in aluminum foil and store in a tightly closed tin box. Moisten occasionally with Jamaican rum. Age at least one month before serving and serve, if desired, with brandied foamy sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jamaican
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Party
Preparation Time: 
60 Minutes
Cook Time: 
10 Minutes
Ready In: 
70 Minutes
Servings: 
4

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