Sharon’s Jamaican Fruit Cake recipe

Sharon’s Jamaican Fruit Cake

This Jamaican Fruit Cake is a classic dessert that is perfect for any special occasion or holiday. The cake is packed with rich, fruity flavors and is a delicious treat for everyone. This recipe makes 12 servings and has a prep time of 30 minutes and a cooking time of 3 hours.

Nutrition facts per serving:
– Calories: 435
– Fat: 17g
– Carbohydrates: 69g
– Fiber: 2g
– Protein: 5g

Additional notes:
– Soaking the fruits in rum is an optional step, but it enhances the flavors of the cake.
– You can use any combination of dried fruits for this recipe, but make sure to chop them up into small pieces.

– 2 cups mixed dried fruit (raisins, currants, prunes, dates)
– 1 cup candied cherries, chopped
– 1 cup unsalted butter, softened
– 1 cup brown sugar
– 4 eggs
– 2 cups all-purpose flour
– 2 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground allspice
– 1/4 tsp salt
– 1/2 cup rum (optional)


1. Preheat your oven to 300°F.
2. Grease a 9-inch cake tin with butter and line it with parchment paper.
3. In a bowl, mix together the mixed dried fruits and candied cherries. If using rum, add it to the bowl and mix well. Set aside to soak for at least 2 hours.
4. In a separate bowl, cream together the butter and brown sugar until light and fluffy.
5. Beat in the eggs, one at a time, making sure to mix well after each addition.
6. In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
7. Add the flour mixture to the butter mixture slowly, mixing until well combined.
8. Fold in the soaked fruit mixture until well incorporated.
9. Pour the batter into the prepared cake tin and smooth the top.
10. Bake for 2 1/2 – 3 hours, or until a toothpick inserted into the center of the cake comes out clean.
11. Allow the cake to cool completely in the tin before removing and serving.

Category: Dessert
Cuisine: Jamaican

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