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Jamaican Christmas Cake
A moist and flavorful holiday cake packed with dried fruit, warm spices, and a boozy kick of rum.
Equipment
- Large mixing bowl
- electric mixer
- 9-inch cake pan
- toothpick
Ingredients
- 1 lb. mixed dried fruit (raisins, currants, cherries)
- 1 cup brown sugar
- 1 cup butter
- 4 eggs
- 1 cup flour
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. Allspice
- ½ cup rum
Instructions
- Soak the dried fruit in rum for at least 24 hours before baking.
- Preheat the oven to 300°F (150°C).
- Cream together the butter and brown sugar in a large mixing bowl until light and fluffy.
- Beat in the eggs, one at a time, until well combined.
- In a separate bowl, mix the flour, baking powder, and spices.
- Gradually add the dry ingredients to the butter mixture, mixing well after each addition.
- Stir in the soaked dried fruit, vanilla extract, and rum until well combined.
- Pour the batter into a greased 9-inch cake pan and smooth out the top.
- Bake for 2-2.5 hours, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for at least 10 minutes before removing it from the pan.
Video
Notes
Recipe Notes:
- To add a boozy kick to the cake, drizzle additional rum over the top while it’s still warm.
- The cake can be stored in an airtight container for up to a month.
- Use room temperature ingredients to ensure that your batter is smooth and evenly mixed.
- Soak your dried fruit in rum for at least a day beforehand to ensure they are moist and flavorful.
- To prevent the cake from sticking to the pan, grease it and line it with parchment paper.
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