How To Make The Richiest Moistest & Delicious Jamaican Christmas Fruit Cake! | Val’s Kitchen

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.

Steam the mixed fruits for about 10 minutes on low flame.

Combine 1 pound of butter and 1.5 cups of sugar in a bowl and mix until well blended.

Add 9 eggs to the mixture and blend until combined.

Blend the steamed fruits until about 95% smooth, leaving some texture.

Add 2 tablespoons of vanilla, 1 teaspoon of almond essence, and 1 teaspoon of cinnamon extract to the mixture.

In a separate bowl, sift together 4 cups of flour, 2 tablespoons of baking powder, 1 tablespoon of nutmeg, and 1 teaspoon of salt.

Incorporate 1 cup of bread crumbs into the dry ingredients to replace some flour.

Gradually add the dry ingredients to the wet mixture in two parts, mixing well after each addition.

If the mixture is too thick, add a little wine instead of water to loosen it up.

Add 2 tablespoons of browning sauce to achieve the desired color.

Grease the cake tins, even if they are non-stick, to prevent sticking.

Pour the batter into the prepared tins and shake to remove air bubbles.

Bake in a preheated oven at 350°F for 20 minutes, then reduce the temperature and continue baking for about 1 hour.

Prepare a water bath in the oven to prevent the cake from drying out.

After baking, soak the cake with the same wine used for the fruits to keep it moist.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens