The texture of this cake is more pudding like. If you prefer a cake that is more cakey crumby, try this recipe ➡️ • Jamaican Fruit cake | ...
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For the stewed fruits:
The ratios of fruits are up to you however I often do:
4 cups raisins
3 cups prunes
2 cups currants
1 cup glace cherries
After simmering and cooling down completely...add enough rum and wine to cover them completely and place in a glass jar. When I'm ready to bake I then TAKE WHAT I NEED FROM THE JAR and PUREE WHAT I NEED for the cake. In this cake...I need 2 1/2 - 3 cups of PUREE. So I'm NOT using ALL of the stewed fruit just pureeing WHAT I NEED.
IT IS UP TO YOU TO PUREE YOUR FRUITS OR LEAVE THEM WHOLE.
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For the Cake:
This yields two eight inch cakes or 1 tall 9 inch cake. Please remember:
1.All of our ovens tend to run differently regardless of the set temperature so...use a skewer or toothpick into the cake at the 1 hour mark to check whether the cake is good or still too wet.
2.Spritz your cake daily or every other day.
3. Keep your cake covered properly to prevent drying out.
4. Keep your cake at room temperature. If you want to keep the cake for weeks then refrigerate BUT...sit out at room temperature when serving your guests. The longer any cake sits in the refrigerator the drier it gets so sitting it out of the fridge helps.
5. Bake the cake on the middle shelf of the oven. The top shelf may be too hot. You may place a baking tray full of hot water on the SHELF BELOW to provide moisture while the cake bakes.
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INGREDIENTS:
2 cups Unsalted butter
2 cups white sugar
1/2 cup SOFT brown sugar
5 large eggs
2 tsps grated lemon zest
2 1/2 cups all purpose flour
1 1/2 tsp ground Cinnamon
1/2 tsp Ginger powder
1 1/2 tsp freshly ground nutmeg
1/2 tsp Coriander POWDER
1/4 tsp Ground allspice
1/4 tsp Ground cloves
3 tsps Baking powder
1 1/2 tsp salt
About 3 cups PUREED STEWED fruits(please use a liquid measuring cup) Alcohol is already in the puree so no need to add more to the batter unless you reeeeally want even more.
2 1/2 tbsps or more browning
2 - 3 tbsps lemon juice
2 tbsps vanilla extract
1/4 tsp Almond essence
Red label wine (add more to cake while warm and daily if desired)
White Rum (add more to cake while warm and daily if desired)