Jamaican Christmas Cake (Pudding texture)| Jamaican Fruit Cake | Rum cake recipe

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: apple juice

Non-alcoholic options maintain flavor without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: canned fruits

Fresh fruits can reduce sugar content.

Simmer the raisins, prunes, currants, and glace cherries together until soft, then cool completely.

Add enough rum and wine to cover the stewed fruits and place in a glass jar.

When ready to bake, take the needed amount of stewed fruits from the jar and puree to make about 2 1/2 - 3 cups of puree.

In a mixing bowl, cream together the unsalted butter, white sugar, and soft brown sugar until light and fluffy.

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

In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ginger powder, freshly ground nutmeg, coriander powder, ground allspice, and ground cloves.

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

Fold in the pureed stewed fruits, grated lemon zest, browning, lemon juice, vanilla extract, and almond essence.

Pour the batter into prepared cake pans and smooth the top.

Bake in the preheated oven, checking for doneness at the 1 hour mark with a skewer or toothpick.

Once baked, allow the cake to cool, then spritz with rum or wine daily if desired.

Cooking Techniques

Spice Level:

Allergens