Jamaican Black Christmas Rum Fruit Cake

Steps

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

1. 1
   Crack eggs and remove shells. Whisk the eggs with lime zest and set aside.
   ▶ ≈0:10
2. 2
   Cream together butter and sugar until the mixture resembles fluffy buttercream icing.
   ▶ ≈0:23
3. 3
   Gradually add the whisked eggs a little at a time, stirring constantly to prevent curdling.
   ▶ ≈0:29
4. 4
   Transfer the mixture to a clean bowl and fold in the rum-soaked blended dried fruits.
   ▶ ≈0:41
5. 5
   Add vanilla extract or rose water and mix well.
   ▶ ≈0:48
6. 6
   Combine the flour with nutmeg, cinnamon, allspice, salt, and baking powder, mixing thoroughly.
   ▶ ≈0:55
7. 7
   Add the spiced flour mixture to the fruit batter and fold together, using a spatula to cut down the middle for even incorporation.
   ▶ ≈1:03
8. 8
   Add browning sauce, white rum, and red label wine to the batter, stirring until smooth and evenly combined.
   ▶ ≈1:10
9. 9
   Prepare the baking pan by lightly greasing with butter and flour, then tap out the excess.
   ▶ ≈1:30
10. 10
    Pour the batter into the prepared pan and gently tap to release any air bubbles.
    ▶ ≈1:43
11. 11
    Preheat the oven to 355°C. Place the cake in a water bath and bake for 1.5 hours or until a fork inserted in the center comes out clean.
    ▶ ≈1:50
12. 12
    Once baked, spray the entire cake with a mixture of white rum and red label wine.
    ▶ ≈2:03
13. 13
    Cover the cake and let it rest for 2 days to allow the flavors to develop and the cake to absorb the rum.
    ▶ ≈2:19