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Jamaican Fruit Cake
A dense, rum‑soaked Jamaican fruit cake packed with plump raisins, prunes, maraschino cherries, black currants and mixed peel. The fruits are macerated in a blend of red wine, white overproof rum and fruit wine for two days, then folded into a buttery, spiced batter and baked low and slow. After baking the cake is sprayed with the same alcohol mixture and rested for 24 hours to develop its deep, festive flavor. Perfect for Christmas, weddings or any celebration.
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Cost Breakdown
Critical Success Points
- • Soak Dried Fruits for 48 hours
- • Bake at low temperature for 45 minutes
- • Spray soak the baked cake and rest for 24 hours
Safety Warnings
- • Handle hot oven and baking pans with oven mitts.
- • Alcohol vapors are flammable; keep flame sources away when spraying the cake.
- • Do not consume raw batter.
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