Lighter Jamaican Christmas Fruit Cake Recipe

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.

Cream together 8 oz of granulated sugar and 8 oz of butter until light, pale, and fluffy.

Soak fruits for a few weeks in a mixture of 1 cup fruit wine, 1 cup white overproof rum, and 1 cup red label wine.

Weigh out 8 oz of soaked blended fruits for the cake.

Combine the soaked fruits with 1/4 cup homemade browning, 1/4 cup blackstrap molasses, 1 tablespoon liquid mix spice, 1 tablespoon vanilla extract, and 1 teaspoon almond flavoring; mix well.

Add 4 medium room temperature eggs to the creamed butter and sugar one at a time, mixing for 20 to 30 seconds after each addition.

Sift together 8 oz of all-purpose flour, 1 tablespoon cinnamon, 2 teaspoons baking powder, 1 teaspoon freshly grated nutmeg, and 1/2 teaspoon salt.

Add the wet mixture to the dry mixture and use a rubber spatula to fold until just combined without overmixing.

Grease an 8-inch cake pan with butter, line it with parchment paper, and grease it again.

Pour the batter into the prepared cake pan, shaking and tapping to settle it.

Preheat the oven to 325°F and place a pan of water in the oven to increase humidity during baking.

Bake the cake for 90 minutes, then check for doneness with a skewer; if not done, bake for an additional 15 minutes.

Once done, soak the cake with a mixture of 1:1 ratio of rum and wines using a spray bottle for even distribution.

Cool the cake overnight to allow it to absorb the alcohol and darken in color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens