Jamaican Dark Christmas Fruit Cake(Yields 2 Tube Ca

Name: Jamaican Dark Christmas Fruit Cake(Yields 2 Tube Cakes, 6 Pounds Each)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. seeded raisins, halved; 2 lb. Sultana raisins; 1/2 lb. currants; 1 c. rum, brandy or sherry; 1 lb. pitted dates; 1 lb. candied pineapple; 1 lb. candied cherries, halved; 1/2 lb. candied citron; 1/4 lb. candied orange peel; 1/4 lb. candied lemon peel; 1/2 lb. chopped walnuts; 4 c. sifted flour; 1 tsp. cinnamon; 1 tsp. cloves or mace; 1 tsp. baking soda; 2 c. white sugar; 2 c. brown sugar; 1/2 lb. butter, creamed; 10 eggs; 2 Tbsp. orange juice; 2 tsp. almond extract

Servings: persons

1 lb. seeded raisins, halved
2 lb. Sultana raisins
1/2 lb. currants
1 c. rum, brandy or sherry
1 lb. pitted dates
1 lb. candied pineapple
1 lb. candied cherries, halved
1/2 lb. candied citron
1/4 lb. candied orange peel
1/4 lb. candied lemon peel
1/2 lb. chopped walnuts
4 c. sifted flour
1 tsp. cinnamon
1 tsp. cloves or mace
1 tsp. baking soda
2 c. white sugar
2 c. brown sugar
1/2 lb. butter, creamed
10 eggs
2 Tbsp. orange juice
2 tsp. almond extract

1
Soak the raisins and currants in the liquor for 1 hour.
2
Cut the dates, peels, pineapple and citron into paper-thin strips. Combine with the nuts.
3
Sprinkle with one cup of the flour; mix well.
4
To the remaining flour add the spices and soda.
5
Gradually add the sugar to the butter in a mixing bowl.
6
Cream well.
7
Beat in the eggs, one at a time.
8
Add the sifted dry ingredients alternately with the combined juice, extract and soaked raisins. Blend in the fruits and nuts.
9
Pack the batter into two oiled and paper-lined tube pans (9-inch), filling them two-thirds full.
10
Bake in a very slow oven until a cake tester comes away clean.
11
Invert upon a cake rack.
12
Do not remove the paper.

3028

kcal

Calories

111

Fat

454

Carbs

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 21 ingredients. The key ingredients include: 1 lb. seeded raisins, halved, 2 lb. Sultana raisins, 1/2 lb. currants, 1 c. rum, brandy or sherry, and more.

Yes, Jamaican Dark Christmas Fruit Cake(Yields 2 Tube Cakes, 6 Pounds Each) 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 Dark Christmas Fruit Cake(Yields 2 Tube Cakes, 6 Pounds Each)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions