Jamaican Black Fuitcake Recipe

Name: Jamaican Black Fuitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pitted prunes (3 cups); 1 lb raisins; 1 lb currants; 6 ounces lemon peel, glace, minced; 6 ounces orange peel, glace, minced; 12 lb glace cherries; 14 lb almonds; 1 (26 ounce) bottle cherry brandy; ½ cup dark rum; 1 -2 tablespoon Angostura bitters; 1 lb butter; 1 lb dark brown sugar; 8 large eggs; 1 teaspoon lemon essence; 2 teaspoons limes or 2 teaspoons orange rind; 2 teaspoons . almond essence; 2 teaspoons vanilla essence; 2 teaspoons mixed spice; 1 lb flour; 4 teaspoons baking powder; ½ teaspoon cinnamon; ½ teaspoon ground nutmeg; 2 teaspoons Kitchen Bouquet; 2 tablespoons brandy (or use port wine for brushing on finished cakes); 1 ½ cups almond paste, if desired to roll to cover cakes

Servings: persons

1 lb pitted prunes (3 cups)
1 lb raisins
1 lb currants
6 ounces lemon peel, glace, minced
6 ounces orange peel, glace, minced
12 lb glace cherries
14 lb almonds
1 (26 ounce) bottle cherry brandy
½ cup dark rum
1 -2 tablespoon Angostura bitters
1 lb butter
1 lb dark brown sugar
8 large eggs
1 teaspoon lemon essence
2 teaspoons limes or 2 teaspoons orange rind
2 teaspoons . almond essence
2 teaspoons vanilla essence
2 teaspoons mixed spice
1 lb flour
4 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon ground nutmeg
2 teaspoons Kitchen Bouquet
2 tablespoons brandy (or use port wine for brushing on finished cakes)
1 ½ cups almond paste, if desired to roll to cover cakes

1
Have your soaked fruit ready.
2
Cream butter and sugar.
3
Add the eight eggs one at a time.
4
Add lemon essence, lime (or orange) rind, almond essence and vanilla.
5
Mix and sift dry ingredients.
6
Add gradually to creamed mixture.
7
Mix in soaked fruit and Kitchen Bouquet (add enough until you get the colour your like).
8
Put in greased tins doubly lined with brown paper.
9
Bake at 250 F for 2-3 hours or until done.
10
Remove from oven and soak (brush heavily!
11
), while hot,with extra cherry brandy or rum mixed some added sherry.
12
Wrap in brown paper then foil to store.
13
Let the cakes stand at room temperature for a week.
14
I make mine in mini loaf pans as I find it bakes easier and they are the perfect size for gift giving.
15
Watch your time if making gift sized cakes.
16
Check after an hour- might need more time.

11718

kcal

Calories

953

Fat

583

Carbs

392

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 25 ingredients. The key ingredients include: 1 lb pitted prunes (3 cups), 1 lb raisins, 1 lb currants, 6 ounces lemon peel, glace, minced, and more.

Yes, Jamaican Black Fuitcake 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.

That's it — enjoy your meal!

Jamaican Black Fuitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions