Jamaican fruit cake loaded with rum!
Prep: 35 mins
Cook: 2 hours
Total: 2 hours 35 mins
Yield: 1 cake
- 1.5 cups dried fruit (raisins, prunes, or anything else)
- 1 cup white rum
- 1.5 cups port wine
- 5 tbsp molasses
- ¼ cups white rum, divided
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp ground nutmeg
- 1 tsp cinnamon
- ½ tbsp allspice
- 14 tbsp unsalted butter
- 1 cup dark brown sugar
- 8 eggs
- ½ tbsp lemon juice
- Zest of one lemon
- ½ tbsp vanilla extract
- ½ tbsp rose water
- 5 tbsp browning sauce
- Combine dried fruit, white rum, and port in a large bowl. Set aside for at least a few hours. The longer the better…some families will let it marinate for a whole year!
- Preheat oven to 325℉. Line a 10-inch round cake pan with parchment paper.
- Cook the molasses and 2 tbsp of white rum over high heat for about one minute, stirring constantly. The molasses should be thinner and runnier.
- Using a food processor or blender, pulse the soaked fruit for about a minute. Make sure to strain or reserve the liquid first.
- In a large mixing bowl, sift together flour, baking powder, and the spices. Set aside.
- In a separate bowl, mix the butter and sugar until light and creamy.
- In another separate bowl, whisk together the eggs, lemon juice, and lemon zest. Slowly add it to the butter mixture, stirring constantly.
- Add the flour to the mixture, a little at a time, folding in using a wooden spoon. Be careful not to overwork the batter.
- Add the fruit mixture, vanilla extract, rose water, browning sauce, molasses, and the rest of the rum. Mix until just combined.
- Pour into the prepared baking dish. Bake for 2 hours until a toothpick inserted comes out clean.
- Once cool, brush or mist the cake an additional ¼ cup of rum and wine.