Sharons Jamaican Fruit Cake
A rich and flavorful fruit cake soaked in rum and filled with dried fruitsperfect for holiday celebrations!
Ingredients:
2 cups mixed dried fruits raisins, currants, prunes, and apricots
1/2 cup candied ginger, chopped
1/2 cup dried pineapple, chopped
1/4 cup dark rum
1/4 cup red wine
1 cup unsalted butter softened
1 cup dark brown sugar
4 large eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup orange juice
1/4 cup chopped walnuts optional
1/4 cup chopped almonds optional
1/2 cup chopped glace cherries
Instructions:
In a bowl, combine the mixed dried fruits, candied ginger, pineapple, and rum. Let them soak in the rum and wine overnight for the best flavor.
Preheat the oven to 300F 150C. Grease and line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, cream the softened butter and dark brown sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In another bowl, sift together the flour, baking powder, cinnamon, allspice, nutmeg, and salt.
Gradually fold the dry ingredients into the wet mixture. Stir in the orange juice.
Add the soaked fruit mixture, nuts, and glace cherries, mixing until evenly distributed.
Pour the batter into the prepared pan and smooth the top.
Bake for 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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