Jamaican Spiced Black Fruit Cake Recipe
Do you want the best Jamaican Spiced Black Fruitcake recipe? Indulge yourself in this Jamaican Spiced Black Fruitcake as Dessert. Stock up on more and more Fruits as you will want to make this Jamaican Spiced Black Fruitcake time and again. You will definitely thank me for sharing this Jamaican Spiced Black Fruitcake.
Ingredients
3 1/4 cups dried currants
2 1/4 cups seedless raisins
2 cups seeded raisins, chopped
1 1/4 cups sliced citron
1 1/2 cups dried figs, chopped
1 cup cooked and drained dried prunes, pitted and chopped
1 1/2 cups blanched whole almonds, toasted and sliced
1 cup chopped, pitted dried dates
1 cup glazed whole cherries, sliced
1/2 cup glazed orange peel, chopped
3 cups dark Jamaica rum
1 cup butter
2 cups dark brown sugar, firmly packed
1 1/2 teaspoons each cinnamon, allspice and nutmeg
5 eggs
2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Directions
1. Prepare the fruits and almonds and mix well. Stir in the rum and allow to soak one week.
2. Preheat oven to slow (275° F.).
3. Soften the butter in a large mixing bowl and gradually blend in the sugar and spices. Beat in two of the eggs.
4. Sift the flour with the baking powder and salt and add one cup to the butter-sugar mixture. Beat in the remaining eggs, stir in the rum-soaked fruit, undrained, and add the remaining flour. Mix well.
5. Line two greased 9 by 5 by 3-inch bread pans with brown or waxed paper and grease the paper lightly. Divide the batter equally between the two pans. Place a large shallow pan of hot water beneath the cake pans in the oven to prevent the cake from drying. Bake the cake until a toothpick or cake tester inserted in the center comes out clean, or two and one-half hours.
6. Cool in the bread pans one hour. Remove to a wire cooling rack, remove the paper and let rest until cold. Wrap in aluminum foil and store in a tightly closed tin box. Moisten occasionally with Jamaican rum.
2. Preheat oven to slow (275° F.).
3. Soften the butter in a large mixing bowl and gradually blend in the sugar and spices. Beat in two of the eggs.
4. Sift the flour with the baking powder and salt and add one cup to the butter-sugar mixture. Beat in the remaining eggs, stir in the rum-soaked fruit, undrained, and add the remaining flour. Mix well.
5. Line two greased 9 by 5 by 3-inch bread pans with brown or waxed paper and grease the paper lightly. Divide the batter equally between the two pans. Place a large shallow pan of hot water beneath the cake pans in the oven to prevent the cake from drying. Bake the cake until a toothpick or cake tester inserted in the center comes out clean, or two and one-half hours.
6. Cool in the bread pans one hour. Remove to a wire cooling rack, remove the paper and let rest until cold. Wrap in aluminum foil and store in a tightly closed tin box. Moisten occasionally with Jamaican rum.
