Jamaica Spiced Black Fruitcake Recipe

Name: Jamaica Spiced Black Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/4 cup dried currants; 2-1/4 cup seedless raisins; 2 cups seeded raisins, chopped; 1-1/4 cup sliced citron; 1-1/2 cup dried figs, chopped; 1 cup cooked and drained dried prunes, pitted an; 1-1/2 cup blanched whole almonds, toasted and sliced; 1 cup chopped, pitted dried dates; 1 cup glazed whole cherries, sliced; 1/2 cup glazed orange peel, chopped; 3 cups dark Jamaica rum; 1 cup butter; 2 cups dark brown sugar, firmly packed; 1-1/2 tsp. each, cinnamon, allspice and nutmeg; 5 lg. eggs; 2 cups sifted all-purpose flour; 2 tsp. baking powder; 1/2 tsp. salt

Servings: persons

3-1/4 cup dried currants
2-1/4 cup seedless raisins
2 cups seeded raisins, chopped
1-1/4 cup sliced citron
1-1/2 cup dried figs, chopped
1 cup cooked and drained dried prunes, pitted an
1-1/2 cup blanched whole almonds, toasted and sliced
1 cup chopped, pitted dried dates
1 cup glazed whole cherries, sliced
1/2 cup glazed orange peel, chopped
3 cups dark Jamaica rum
1 cup butter
2 cups dark brown sugar, firmly packed
1-1/2 tsp. each, cinnamon, allspice and nutmeg
5 lg. eggs
2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt

1
Prepare the fruits and almonds and mix well.
2
Stir in the rum and allow to soak one week.
3
Preheat oven to slow (275 degrees).
4
Soften the butter in a large mixing bowl and gradually blend in the sugar and spices.
5
Beat in two of the eggs.
6
Sift the flour with the baking powder and salt and add one cup to the butter mixture.
7
Beat in the remaining eggs, stir in the rum-soaked fruit, undrained, and add the remaining flour.
8
Mix well.
9
Line TWO greased 9 x 5 x 3 inch loaf pans with brown or waxed paper and grease the paper lightly.
10
Divide the batter equally between the two pans.
11
Place a large shallow pan of hot water beneath the cake pans in the oven to prevent the cake from drying.
12
Bake the cake until a toothpick inserted in the center comes out clean, about 2 1/2 hours.
13
Cool in the loaf pans one hour.
14
Remove to a wire rack, remove the paper and let rest until cold.
15
Wrap in aluminum foil and store in a tightly closed tin box.
16
Moisten occasionally with Jamaican rum.
17
Age at least one month before serving.

1445

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3-1/4 cup dried currants, 2-1/4 cup seedless raisins, 2 cups seeded raisins, chopped, 1-1/4 cup sliced citron, and more.

Yes, Jamaica Spiced Black Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jamaica Spiced Black Fruitcake

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