How To Make Jamaican Black Christmas Rum Fruit Wedding Cake | Lesson #80 | Morris Time Cooking

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: spiced apple cider

Rum extract provides flavor without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining moisture.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Raisins are more affordable and still provide sweetness.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

Soak dried fruits in dark rum for at least 24 hours, preferably a week.

Preheat the oven to 300°F (150°C).

Grease and line a cake pan with parchment paper.

Cream butter and brown sugar together until light and fluffy.

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

Sift together all-purpose flour, baking powder, and spices.

Gradually add the dry ingredients to the creamed mixture, mixing until just combined.

Fold in the soaked dried fruits, candied citrus peel, and nuts.

Pour the batter into the prepared cake pan.

Bake for 2-3 hours, until a toothpick inserted comes out clean.

Allow the cake to cool in the pan for 30 minutes before transferring to a wire rack.

Once cool, brush the cake with additional rum for flavor.

Wrap the cake in plastic wrap and store in a cool, dark place until serving.

Cooking Techniques

Spice Level:

Allergens