Jamaican Rum Fruitcake Recipe

Name: Jamaican Rum Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white rum (wrey and Nephew); 1 cup Manishevitz wine; 1 cup raisins; 1 cup prune; 4 cups flour; 6 teaspoons baking powder; 2 tablespoons cinnamon; 1 tablespoon nutmeg; 6 eggs; 2 cups brown sugar; 1 lb butter; 1 tablespoon browning sauce

Servings: persons

1 cup white rum (wrey and Nephew)
1 cup Manishevitz wine
1 cup raisins
1 cup prune
4 cups flour
6 teaspoons baking powder
2 tablespoons cinnamon
1 tablespoon nutmeg
6 eggs
2 cups brown sugar
1 lb butter
1 tablespoon browning sauce

1
Blend the raisins, prunes, wine and rum together, set aside.( If you want to have the fruits unblended, you must soak the fruits in the wine/rum for at least a week).
2
Beat the eggs and add Vanilla.
3
Mix the butter and sugar until it gets fluffy.
4
Mix butter mixture, blended fruit, and eggs.
5
Add flour, nutmeg,cinnamon, mix.
6
Add browning and continue to mix.
7
The batter should be thick enough so that a spoon stands up in it(but not too thick) .
8
If the dough is too thick add more wine or rum.
9
Bake at 350 for about 35-40 min or until a knife comes out clean when you stick it inches.

1908

kcal

Calories

108

Fat

211

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 12 ingredients. The key ingredients include: 1 cup white rum (wrey and Nephew), 1 cup Manishevitz wine, 1 cup raisins, 1 cup prune, and more.

Yes, Jamaican Rum 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.

Jamaican Rum Fruitcake

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