Jamaican Rum Fruit Cake

Ingredients

• 1 cup Margarine (softened, room temperature)
• 1 cup Unsalted Butter (softened, cut into cubes)
• 2 cups Light Brown Sugar (packed)
• 8 cups All-Purpose Flour (sifted)
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Allspice
• 2 teaspoons Vanilla Extract
• 1 teaspoon Almond Extract
• 6 Large Eggs (room temperature)
• 1 cup Concord Grape Wine (red or white grape wine works)
• 1 cup Overproof Rum (80% ABV) (use responsibly)
• 1 cup Brandy
• 1 cup Water
• 4 cups Mixed Dried Fruit (raisins, currants, candied peel, cherries, chopped)
• 1 cup Chopped Nuts (optional) (walnuts or pecans, toasted)

Instructions

1. Prepare the Mixer

   Attach the paddle attachment to the stand mixer and set it to low speed.

   Time: PT2M

2. Cream Butter, Margarine and Sugar

   Add the softened margarine, unsalted butter, and light brown sugar to the bowl. Cream on medium speed until light and fluffy.

   Time: PT5M

3. Incorporate Eggs

   Add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Mix for another 5 minutes.

   Time: PT5M

4. Add Dry Ingredients

   In a separate bowl whisk together the sifted all‑purpose flour, ground nutmeg, cinnamon, and allspice. Gradually add the flour mixture to the mixer on low speed, mixing just until combined.

   Time: PT5M

5. Add Liquids and Flavorings

   Pour in the Concord grape wine, overproof rum, brandy, water, vanilla extract, and almond extract. Mix on low for 5 minutes until the batter is smooth.

   Time: PT5M

6. Fold in Dried Fruit (and Nuts)

   Using a spatula, gently fold the mixed dried fruit and optional toasted nuts into the batter until evenly distributed.

   Time: PT5M

7. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

8. Prepare Pans

   Grease each cake pan with butter and line the bottom with parchment paper. Lightly flour the sides.

   Time: PT5M

9. Divide Batter

   Using a ladle or scoop, divide the batter among the prepared pans: four 10‑inch pans, three 9‑inch pans, and two 8‑inch pans. Smooth the tops with a spatula.

   Time: PT7M

10. Bake the Cakes

    Place the pans in the oven. Bake for 1 hour 10 minutes, rotating the pans halfway through for even browning.

    Time: PT1H10M

    Temperature: 350°F

11. Cool and Soak

    Remove the cakes from the oven and let them cool in the pans for 15 minutes. Then turn them onto a cooling rack. While still warm, brush each cake generously with a mixture of ¼ cup rum and ¼ cup brandy.

    Time: PT20M

12. Final Rest

    Allow the cakes to cool completely (about 30 minutes). Wrap each cake tightly in plastic wrap and store as desired.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g