Caribbean🍰 Sweets & drinks

Authentic Jamaican Black Rum Fruit Cake

Name: Authentic Jamaican Black Rum Fruit Cake
Cuisine: Caribbean
Ingredients: ~2 cups Softened butter; ~2 cups Dark brown sugar; ~12 Eggs; 2 Key lime; ~2 tsp Vanilla extract; ~1 tbsp Rose water; ~3½ cups All-purpose flour; ~1½ tsp Nutmeg; ~1½ tsp Cinnamon; ~1 tsp Salt; ~2 tsp Baking powder; ~1 tsp All spice; ~4 cups Soaked mixed dried fruits (raisins, cranberries, etc.); ~2 tbsp Browning sauce (burnt sugar caramel); ¼ cups White rum; ~½ cup Red wine; 5-6 cups Hot water (for water bath); 6-8 oz White rum and red wine mixture (for spray after baking)

Traditional Jamaican dark fruit cake soaked in black rum and red wine, featuring rich dried fruits that have been preserved in spirits. This moist, decadent cake is a classic for Christmas, weddings, and special occasions, and improves with time.

Adapted from a video by Morris Time Cooking

AUTHENTIC JAMAICAN BLACK RUM FRUIT CAKE FOR CHRISTMAS & WEDDINGS |VERY DETAILED| MORRIS TIME COOKING

Watch on YouTube

Ingredients

Softened butter~2 cupsest.
Dark brown sugarMoist, soft texture~2 cupsest.
EggsBeaten and sifted to remove shells~12est.
Key limeZest only, no pith2
Vanilla extract~2 tspest.
Rose water~1 tbspest.
All-purpose flourDo not use self-rising or cake flour~3½ cupsest.
Nutmeg~1½ tspest.
Cinnamon~1½ tspest.

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Crack eggs into a bowl, inspect for shell fragments, and sift through a fine sieve to remove any remaining shell pieces and particles
2
Prepare baking tins: use butter wrapper to grease the pans, or line with parchment. Fold parchment twice, place on inverted pan, cut into circle, insert into pan with edges overlapping, and dust lightly with flour
3
Place softened butter in mixer and beat on low speed for about 30 seconds to loosen
4
Add dark brown sugar and cream on low speed for about 30 minutes total, stopping to scrape down sides, until mixture reaches stiff peaks with a whipped consistency
5
Zest the key limes and add to beaten eggs. Add eggs in 4-5 batches to the butter-sugar mixture on low speed, ensuring each addition is fully incorporated before adding the next
6
Combine all-purpose flour with all spices: nutmeg, cinnamon, salt, baking powder, and all spice
7
Add soaked fruit mixture to the creamed butter and eggs, gently folding using a mix-and-cut or figure-eight motion to fully incorporate without overmixing
8
Add flour mixture in batches to wet ingredients using the same gentle folding motion, scraping sides and bottom regularly to ensure no flour pockets remain
9
Add browning sauce last for final color, followed by white rum and red wine. Mix gently with a whisk using the same folding motion to avoid overmixing which would toughen the cake
10
Pour batter into prepared tins, filling to about 1 inch from the top to prevent overflow. Tap pans on counter to level batter and remove air pockets
11
Place pans in preheated 340-350°F oven with a water bath. Add hot water to the pan below for steam. Bake large cakes for 1.5 hours, small ones for 25-30 minutes, until edges pull away from sides and toothpick comes out clean
12
Immediately spray hot cakes with white rum and red wine mixture (6-8 oz total) as they come out of the oven. Cover cakes and spray daily for the next 14 days until Christmas to keep moist and enhance flavor

Authentic Jamaican Black Rum Fruit Cake

Ingredients

Steps

More like this