Jamaican Fruit Cake

This wonderful Jamaican fruit cake recipe uses both white rum and port wine. The wine is used to soak the dried fruit in over a period of 2 to 3 weeks, so leave yourself plenty of time to make it!

What you need:

• 2 cups softened butter
• 2 cups dark brown sugar
• 9 large eggs
• 1/4 cup Jamaican White Rum (optional - no substitute)
• 1 tbsp lime juice

• 1 tsp vanilla extract
• 1 tbsp almond extract
• Zest of 1 lemon or lime
• 7 cups chopped dried mixed fruit *
• 2 cups port wine
• 1/2 cup molasses
• 3 1/2 cups all purpose flour
• 1 tbsp baking powder
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• Pinch of salt

What you do:

Preheat oven to 350 degrees.

Grease and flour 2 - 9" round cake pans or two loaf pans.

In a large bowl, beat the butter and sugar until light & fluffy.

Beat in eggs.

Add rum, lime juice, vanilla, almond extract, and zest.

Stir in mixed fruit, wine, and molasses.

In a separate bowl, sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt.

Fold into batter, mix until just combined. Do not over mix.

Pour batter into prepared pans.

Bake for 60 to 70 minutes, or until a knife inserted into the center comes out clean.

Let cool in pan completely, then turn out onto a wire rack.

*Fruit may be any combination of raisins, dried cherries, currants, prunes or other fruit of your choosing.

Fruit should be soaked in wine for two to three weeks before using in this recipe.

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