Jamaican Black Rum Fruit Cake Recipe

Method13 steps

1. 1

   Step 1: At least one week before baking, put all 330 grams mixed dried fruit in a clean sealable glass food container large enough for the fruit and its soaking liquids.

   Uses 330 grams mixed dried raisins, cherries, sultanas and/or prunes

2. 2

   Step 2: Pour the fruit-soaking 236.59 millilitres white rum and 354.88 millilitres Red Label wine over the fruit. Cover tightly and leave to soak for at least one week. Keep this soaked fruit and liquid together for the cake; the separate 59.15 millilitres batter rum and finishing mixture are reserved for later.

   Minimum fruit soak — one week · 10080 minUses Complete measured dried-fruit batch · 236.59 millilitres white rum for soaking the dried fruit · 354.88 millilitres Red Label wine for soaking the dried fruit

3. 3

   Step 3: On baking day, pulse the complete soaked fruit with its soaking liquid in a blender for about one minute, until the fruit is finely broken down but not completely smooth. Set aside the pulsed mixture.

   Uses Complete week-soaked fruit and soaking liquid

4. 4

   Step 4: Heat all 5 tablespoons molasses with exactly half of the separate 59.15-millilitre batter rum (29.575 millilitres) for about one minute, stirring continuously, until the molasses is runnier. Set aside to cool. Reserve the other 29.575 millilitres batter rum for step 11.

   Uses 5 tablespoons molasses for this selected version · 29.575 millilitres white rum — half of the measured batter-rum stock

5. 5

   Step 5: Grease one 10-inch round cake tin with the separate as-needed butter and line it with baking parchment. Keep the full measured 200 grams batter butter for step 8.

   Uses Unsalted butter as needed to grease the 10-inch cake tin; separate from the 200-gram batter butter

6. 6

   Step 6: Preheat the oven to 150°C fan.

7. 7

   Step 7: Sift all plain flour and baking powder (1 teaspoon) into a bowl. Mix in all ground allspice (½ tablespoon), ground cinnamon (1 teaspoon) and freshly grated nutmeg (1 teaspoon); set aside this complete dry mixture.

   Uses 384 grams plain wheat flour · 1 teaspoon baking powder · ½ tablespoon ground allspice · 1 teaspoon ground cinnamon · 1 teaspoon freshly grated nutmeg

8. 8

   Step 8: In a mixing bowl, cream all 200 grams batter butter with all 200 grams soft dark brown sugar until creamy, about one minute. Avoid prolonged beating.

   Uses 200 grams unsalted butter for the cake batter · 200 grams soft dark brown sugar

9. 9

   Step 9: Whisk all 8 large eggs with the measured lemon juice (½ tablespoon) and all zest from the whole lemon. Add this egg mixture a little at a time to the creamed butter and sugar, combining after each addition.

   Uses 8 large eggs · ½ tablespoon lemon juice · Zest from 1 whole lemon · Complete creamed butter-and-sugar mixture

10. 10

    Step 10: Fold the complete prepared flour-and-spice mixture into the egg-and-butter batter a little at a time with a wooden spoon. Stop when incorporated; do not overwork the batter.

    Uses Complete sifted flour, baking-powder and spice mixture · Complete egg-and-butter batter

11. 11

    Step 11: Gently combine the batter with all pulsed soaked fruit and its liquid, all vanilla extract (½ tablespoon), the optional rose water (½ tablespoon), all ready browning sauce (5 tablespoons), the cooled molasses-and-half-rum mixture, and the remaining 29.575 millilitres batter rum. Combine without overworking.

    Uses Complete flour-and-egg batter · Complete pulsed soaked-fruit mixture · ½ tablespoon vanilla extract · ½ tablespoon rose water, optional · 5 tablespoons ready browning sauce · Complete cooled molasses-and-half-rum mixture · 29.575 millilitres white rum — remaining half of the batter-rum stock

12. 12

    Step 12: Pour the complete cake batter into the prepared 10-inch tin. Bake in the preheated 150°C fan oven for about 2 hours, until a toothpick inserted in the centre comes out clean.

    Bake the 10-inch fruit cake · 120 minUses Complete black-rum fruit-cake batter

13. 13

    Step 13: Remove the baked cake and place it on a rack until fully cool. Mix the separate total ¼ cup finishing rum and wine in your preferred ratio and spray it over the cooled cake. This makes one 10-inch cake; cut portions as desired.

    Uses Complete baked 10-inch black-rum cake · ¼ cup total rum-and-wine mixture for spraying the cooled cake; ratio to taste