Jamaican Christmas Cake

A Jamaican Christmas celebration is not complete without traditional Jamaican Christmas Fruit cake. It has been a favored gift amongst Jamaicans during the Christmas season. This dark and spongy cake is a labor of love that is rich in flavors from rum soaked fruits. It is very popular during Christmas time and is most often served with sorrel.  

The fruits, which consist of raisins, cherries, papaya, dates, prunes and any other dried fruits, are prepared either by boiling in wine or soaked in the wine for at least 3 weeks.

Butter and sugar are creamed till the mixture becomes light and fluffy. Next, eggs, rum and vanilla are added to the mixture, while beating continuously. The mixture is then baked in greased baking dishes on medium high heat till it is properly baked, and a pick comes out clean when inserted. Additional wine or rum can also be brushed onto the cake as needed to keep it moist. This fruit cake is a delicacy at Christmas time in Jamaica. No Christmas in Jamaica is the same without fruit cake and sorrel!

Ingredients

8 ounce butter (unsalted; room temperature, plus extra for greasing cake pan) 

1 cup Demerara sugar

6 eggs (room temperature)

2 teaspoon vanilla extract (or vanilla essence)

4 cups rum-soaked fruits

1/2 teaspoon ground cinnamon

2 teaspoon baking powder

2 cups all-purpose flour (plus extra for dusting pan) 

Preparation

Cream butter and sugar until soft and fluffy.

Beat eggs thoroughly...

add to the creamed butter and sugar.

Add flour 1 cup at a time (sift flour).

Add baking powder and salt.

Stir in fruits, mixed spice, vanilla, rum, wine and molasses until you get a smooth paste.

Bake 350 degrees for 1 1/2 hour.