Jamaican Black Fruitcake Recipes

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JAMAICAN BLACK CAKE

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 2 cakes

Number Of Ingredients 24



Jamaican Black Cake image

Steps:

  • Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks. Stir in the orange juice. Allow it to soak in the rum for at least 2 hours 30 minutes, but preferably for 2 to 3 days.
  • Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with brown or wax paper.
  • In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning and eggs. Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients.
  • Divide the cake batter between the prepared cake pans. Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. Bake for 1 hour 30 minutes.
  • Sprinkle the remaining port and rum on top of the cakes and let them cool. These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen.

1 cup pitted dates
1 cup dried figs
1 1/4 cups port wine
1 1/4 cups white rum, such as Appleton
1/2 cup sliced almonds
1/2 cup brandied cherries with their liquid (or substitute maraschino cherries)
1/2 cup currants
1/2 cup candied orange peel
1/2 cup dried prunes
1/2 cup dark raisins
1/2 cup golden raisins
1 orange, juiced
1 1/2 cups (3 sticks) unsalted butter, plus more for greasing cake pans
2 cups flour, sifted
2 cups brown sugar
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Pinch of salt
1 teaspoon molasses
1 teaspoon browning
5 eggs

JAMAICAN RUM FRUITCAKE

Make and share this Jamaican Rum Fruitcake recipe from Food.com.

Provided by jade_brown

Categories     Dessert

Time 1h40m

Yield 4 cakes, 48 serving(s)

Number Of Ingredients 12



Jamaican Rum Fruitcake image

Steps:

  • Blend the raisins, prunes, wine and rum together, set aside.( If you want to have the fruits unblended, you must soak the fruits in the wine/rum for at least a week).
  • Beat the eggs and add Vanilla.
  • Mix the butter and sugar until it gets fluffy.
  • Mix butter mixture, blended fruit, and eggs.
  • Add flour, nutmeg,cinnamon, mix.
  • Add browning and continue to mix.
  • The batter should be thick enough so that a spoon stands up in it(but not too thick) .
  • If the dough is too thick add more wine or rum.
  • Bake at 350 for about 35-40 min or until a knife comes out clean when you stick it inches.

Nutrition Facts : Calories 179.5, Fat 8.5, SaturatedFat 5.1, Cholesterol 46.8, Sodium 112.9, Carbohydrate 22, Fiber 0.8, Sugar 12.1, Protein 2.1

1 cup white rum (wrey and Nephew)
1 cup Manishevitz wine
1 cup raisins
1 cup prune
4 cups flour
6 teaspoons baking powder
2 tablespoons cinnamon
1 tablespoon nutmeg
6 eggs
2 cups brown sugar
1 lb butter
1 tablespoon browning sauce

DIABETIC FRUITCAKE

Make and share this Diabetic Fruitcake recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Dessert

Time 1h15m

Yield 2 cakes, 24 serving(s)

Number Of Ingredients 12



Diabetic Fruitcake image

Steps:

  • Mix raisins, dates, shortening, hot water, salt, cinnamon, cloves and prunes.
  • Boil 5 minutes.
  • Cool and add vanilla, flour, baking soda and baking powder.
  • Line pans with paper.
  • Bake 350 30 minutes.
  • Reduce heat to 325 and bake until tests come clear 25-30 minute more.

Nutrition Facts : Calories 226.2, Fat 8.8, SaturatedFat 2.2, Sodium 171.6, Carbohydrate 36.6, Fiber 2.3, Sugar 18.2, Protein 2.5

3 cups raisins or 3 cups currants
1 cup chopped dates
1 cup shortening
2 cups hot water
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon clove
1 cup dried figs or 1 cup dried apricot
2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
1 teaspoon baking powder

SHARON'S JAMAICAN FRUIT CAKE

A dark, rich fruit cake for wine and fruit lovers! This is a recipe I use at Christmas and for Birthdays. I prefer to use Jamaican Red Label Wine and White Rum. But you may use your Favorites....ENJOY!

Provided by Sharon

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h50m

Yield 12

Number Of Ingredients 17



Sharon's Jamaican Fruit Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
  • Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 862 calories, Carbohydrate 124.2 g, Cholesterol 220.8 mg, Fat 35.1 g, Fiber 0.8 g, Protein 9.6 g, SaturatedFat 20.7 g, Sodium 418.4 mg, Sugar 49.2 g

2 cups butter
2 cups white sugar
9 eggs
¼ cup white rum
1 tablespoon lime juice
1 teaspoon vanilla extract
1 tablespoon almond extract
1 grated zest of one lime
2 pounds chopped dried mixed fruit
2 cups red wine
1 cup dark molasses
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cinnamon
1 pinch salt

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