Jamaican Christmas Fruit Cake, Black Cake, Rum Cake, || Step by Step @ToyasKitchen

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: apple juice

Non-alcoholic options maintain flavor without alcohol.

mixed dried fruit

🥗Healthier: fresh fruits

💰Cheaper: dried raisins

Fresh fruits can be healthier but may alter texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar adds a unique flavor while being less processed.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Soak mixed dried fruit for about a year in advance.

Puree the soaked fruits with an immersion blender until semi-smooth.

In a mixing bowl, cream softened butter and sugar until fluffy.

Scrape down the sides of the bowl to ensure even mixing.

Add eggs one at a time, mixing gently after each addition.

Add half of a lemon's juice and the entire zest, mixing until incorporated.

Add the pureed fruits to the mixture and combine.

In a separate bowl, whisk together flour, baking powder, salt, and spices (cardamom, cinnamon, nutmeg, allspice).

Gradually add the dry ingredients to the wet mixture, folding gently to avoid overmixing.

Add red label wine to lighten the texture of the cake.

Incorporate Browning gradually to achieve desired color, avoiding bitterness.

Grease the cake pan with baking spray and dust with flour, optionally lining with parchment paper.

Pour the batter into the prepared cake pan and level the top.

Bake in a 250°F (121°C) oven for about 1.5 hours, placing a pan of water on the lower rack to maintain moisture.

While the cake is still hot, spray the top with additional rum or wine to absorb into the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens