Jamaican Black Fruit Cake Recipe

Ingredients

• 2 cups (300g) raisins 2 cups (300g) raisins
• 1 cup (150g) currants 1 cup (150g) currants
• 1 cup (150g) prunes, pitted and chopped 1 cup (150g) prunes, pitted and chopped
• 1 cup (150g) cherries, halved 1 cup (150g) cherries, halved
• 1 cup (240ml) dark rum 1 cup (240ml) dark rum
• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 4 large eggs 4 large eggs
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) molasses 1/4 cup (60ml) molasses
• 1/4 cup (60ml) browning 1/4 cup (60ml) browning

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 15g (Saturated Fat: 9g)
• Carbohydrates: 55g (Sugars: 35g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large bowl, combine the raisins, currants, prunes, and cherries. Pour the rum over the fruits, ensuring they are fully submerged. Cover the bowl with plastic wrap and let it sit at room temperature for at least 2 weeks, stirring occasionally.
2. 2.
   Preheat the oven to 325°F (160°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
3. 3.
   In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy.
4. 4.
   Add the eggs, one at a time, beating well after each addition.
5. 5.
   In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
6. 6.
   Gradually add the dry ingredients to the butter mixture, alternating with the molasses and browning. Mix until just combined.
7. 7.
   Fold in the soaked fruits, along with any remaining rum from the bowl.
8. 8.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. 9.
   Bake for 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out clean.
10. 10.
    Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Rum — Use a dark rum for the best flavor. If you prefer a non-alcoholic version, you can substitute the rum with grape juice or apple juice.
• Browning — Browning is a caramelized sugar syrup used to darken the color of the cake. If you can't find it, you can make your own by caramelizing sugar and adding a little water to create a syrupy consistency.

Tips & Tricks

• Soaking the dried fruits in rum for at least 2 weeks allows them to plump up and infuse with flavor. The longer you soak them, the more intense the flavor will be.
• To prevent the cake from drying out, you can brush it with additional rum or fruit juice after it has cooled.
• For a festive touch, decorate the top of the cake with whole cherries and a dusting of powdered sugar.
• This cake tastes even better after a few days, as the flavors continue to develop. Wrap it tightly in plastic wrap and store it in a cool, dry place.

Serving advice

Serve the Jamaican Black Fruit Cake in thin slices to fully appreciate its rich flavors. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra indulgence, drizzle some warm caramel sauce over the cake before serving.

Presentation advice

To enhance the presentation of the Black Fruit Cake, dust the top with powdered sugar and garnish with whole cherries. You can also place a few fresh mint leaves around the cake for a pop of color.