How to Make Jamaican Christmas Fruit Cake: Rich, Dense, and Flavorful

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.

Soak dried fruits in 1 cup red label wine, 1 cup white overproof rum, and 1 cup fruit wine for 2 to 3 days.

Blend the soaked fruits until smooth, adding a splash of fruit wine or pineapple juice if needed.

Cream together 8 oz of room temperature butter and 8 oz of brown sugar until light and fluffy.

Gradually add 4 whole eggs to the butter mixture, mixing on low speed.

Add 1 lb of blended fruits to the butter and egg mixture.

In a separate bowl, mix together 8 oz all-purpose flour, 1 tsp nutmeg, 1 tbsp cinnamon, 1 tsp baking powder, and 1/2 tsp salt.

Sift the dry ingredients into the wet mixture and fold gently until combined.

Grease 7-inch disposable aluminum pans with butter and divide the batter evenly between them.

Preheat the oven to 300°F and bake for about 45 minutes, checking with a toothpick for doneness.

Once baked, let the cakes cool completely.

Soak the cooled cakes with a mix of red label wine, fruit wine, and rum using a spray bottle.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens