How to Make | Traditional Jamaican Christmas Cake | Jamaica Black Cake | Fruit Cake | Wedding Cake

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: apple juice

Non-alcoholic options provide flavor without alcohol.

mixed dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit can be a lighter alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds flavor.

Wash hands before starting.

Preheat the oven to 350°F (175°C).

Soak mixed dried fruits (raisins, red cherries, prunes, currants, cranberries) in red label wine and white rum for about three weeks.

Blend the soaked fruits until smooth in a blender.

Sift together 2.5 cups of all-purpose flour, 1 tablespoon ground cinnamon, 1 tablespoon grated nutmeg, and 0.5 tablespoon salt in a bowl.

In a separate large bowl, cream together 4 sticks of butter or margarine and 0.5 cup sugar until light and fluffy using a mixer on low speed.

Add 6 eggs one at a time, whisking well after each addition.

Squeeze the juice of 1 lime into the batter to eliminate the raw egg taste.

Add 0.5 tablespoon vanilla extract and 1 tablespoon baking powder to the mixture.

Fold in the blended fruit mixture into the batter.

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

Grease cake tins and line the bottoms with parchment paper.

Add 1.5 bottles of browning to the batter, mixing until well combined and dark in color.

Pour the batter into the prepared cake tins.

Bake the smaller cakes for about 45 minutes to 1 hour, checking for doneness with a knife or toothpick.

Bake the larger cake for about 1.5 hours, checking for doneness as well.

Let the cakes cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens