Jamaican Fruit cake | Christmas Cake| How to make Fruit cake

dark rum

🥗Healthier: apple juice

💰Cheaper: white rum

Apple juice maintains moisture without alcohol.

mixed dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Raisins are more affordable and still provide sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Soak mixed dried fruits in white rum and red label wine, preferably for a long time (the creator used fruits soaked from last year).

Prepare the cake tin by cutting a circle of parchment paper to fit the bottom, using techniques such as folding the parchment into quarters to create a circle.

Grease the cake tin thoroughly with butter, no flour needed, and lay the parchment paper in the bottom.

Use softened butter at room temperature and cream it together with granulated sugar and brown sugar until fluffy, scraping down the sides of the bowl frequently.

Add eggs that have been sitting at room temperature, lightly beaten, to the creamed mixture a little at a time to avoid curdling.

Sift together all-purpose flour, ginger powder, ground cinnamon, freshly grated nutmeg, coriander powder, allspice, ground cloves, baking powder, and salt, then whisk to combine.

Blend the soaked fruits into a puree, adding a little wine if necessary, and mix in vanilla extract, browning, almond essence, fancy molasses, and freshly squeezed lemon juice.

Add lemon zest to the creamed butter and sugar mixture, then gradually incorporate the blended fruit mixture and the dry ingredients, mixing until just combined.

Cooking Techniques

Equipment Needed

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Dietary

Allergens