This kind of Jamaican Rum Cake Recipe has been in my family for years. In Jamaica, we simply call it up fruit pastry or Christmas cake. Xmas is incomplete without it, and fruit cake is also a staple at Jamaican weddings.
This specific formula will make you at least 3 cakes in 9-inch tins, but it’s up to you to decide if you need to make a larger amount of smaller cakes. A single fruit cake is hardly ever made in Jamaica (unless it’s a really large one), as every visitor to they’ve home at Christmas time expects to be offered cake! Friends come to my house and ask pointedly “You bake yet? inches
The longer you soak the fruits in this Jamaican rum pastry recipe, the better the outcome. Many people soak their fruit for years, but a few hours will still give a yummy result.
Here’s my Grandma’s, and now my mom’s Jamaican Fruit Cake.
Jamaican Rum Cake Formula
one particular lb raisins, ground or chopped
1 lb prunes, ground or cut
you lb currants, ground or chopped
1 tsp roughly grated or ground nutmeg
Purple Label Wine (or other red cooking wine)
Wray and Nephew Overproof Rum (or other white rum)
At least each day (longer if possible) ahead of time, place fruit in a huge vessel. Pour wine and rum over fruit, in order that it is completely covered. Cover jar and leave the fruit to dip.
1 tsp cinnamon powdered
1/2 tsp mixed essence for baking
1/2 teaspoon salt
3 tsp making cookies powder
3 cups cooking flour
1 cup breadcrumbs
finely grated rind of just one lime (or small lemon)
8 ounces butter
2 cups sugars
3 tbsp browning
2 tsp flower water
1/2 cup cherry or blackberry brandy (or what ever’s handy! )
2 tsp vanilla
Also, you can watch this video Jamaican Rum Cake
Sort together the first five dry ingredients. Add breadcrumbs and lime rind, and mix in well.
Cream butter and sugar in a very large combining bowl. Add browning. Add more 4 cups of condensed fruit, stirring in with a huge wooden spoon.
Defeat eggs until light and frothy (10 to 12-15 minutes). Add rose normal water, cherry, and vanilla.
Put egg mixture in Chaucer mixture, fold in well. Fold soaked fruit into this mixture. (Any still leftover fruit can be left to soak before the next time you bake! )
Gradually flip in flour mixture. Test out to see if the wooden spoon can stand upright in the middle of the mixture. If not, add some more flour until the mixture support the spoon.
Grease cooking pans and line with grease paper. Grease and flour lined pans. Put mixture into tins and bake for 2 several hours in a slow cookware, 300F. Place a griddle of water in the bottom of the cookware to ensure cakes do not dry out.
Examine cakes from time to time, as baking times may vary. Cakes are prepared when a toothpick or skewer inserted in centre comes out clean, or almost clean.
This is a traditional Jamaican Rum Cake Recipe. It requires a little effort, but the outcome is completely delicious. To store the cake for a few weeks, keep moist by pouring Crimson Label wine on the top, and wrapping firmly in aluminium foil.
You can experiment with the flavours and spices used, as well as minimize down the quantities if you need less muffins. I believe you’ll need more cakes, not less!
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