Jamaican Fruit Cake
Ingredients
Prep: 20 mins | Cook: 1 hr 30 mins | Total: 1 hr 50 mins
Servings: 12 | Yield: 2 – 9 inch round cake pans
- 2 cups butter
- 2 cups white sugar
- 9 large eggs
- ¼ cup white rum
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
- 1 tablespoon almond extract
- 1 grated zest of one lime
- 2 pounds chopped dried mixed fruit
- 2 cups red wine
- 1 cup dark molasses
- 2 ½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- 1 pinch salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour 2 – 9 inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in eggs, then add rum, lime juice, vanilla extract, almond extract, and lime zest.
- Stir in mixed fruit, wine, and molasses.
- Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt.
- Fold into batter, being careful not to over-mix.
- Pour into prepared pans.
- Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
