0 0
Jamaican Black Fuitcake

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 lb pitted prunes (3 cups)
1 lb raisins
1 lb currants
6 ounces lemon peel, glace, minced
6 ounces orange peel, glace, minced
1/2 lb glace cherries
1/4 lb almonds
1 (26 ounce) bottle cherry brandy
1/2 cup dark rum
1 - 2 tablespoon angostura bitters
1 lb butter
1 lb dark brown sugar
8 large eggs

Nutritional information

673.3
Calories
256 g
Calories From Fat
28.5 g
Total Fat
13 g
Saturated Fat
123.2 mg
Cholesterol
307.1 mg
Sodium
97.2g
Carbs
6.5 g
Dietary Fiber
67 g
Sugars
9.7 g
Protein
193 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Jamaican Black Fuitcake

Features:
    Cuisine:

    Thank you for posting. This looks really authentic! Please add detail of what to do with fruit. I assume you soak in alcohols for a month but then I see you also soak the cake too. Please clarify.

    • 230 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    Jamaican Black Fuitcake,One of the best fruitcakes I’ve ever made. My first attempt at posting this was cause to edit for clarification. The first step, mix all the fruits thoroughly with the alcohol, cover and let sit for up to a month at room temperature. The prep time doesn’t include the macerating time. If you don’t care for lime, substitute orange rind and orange essence for the lemon (or use half of each),,Thank you for posting. This looks really authentic! Please add detail of what to do with fruit. I assume you soak in alcohols for a month but then I see you also soak the cake too. Please clarify.,One of the best fruitcakes I’ve ever made. My first attempt at posting this was cause to edit for clarification. The first step, mix all the fruits thoroughly with the alcohol, cover and let sit for up to a month at room temperature. The prep time doesn’t include the macerating time. If you don’t care for lime, substitute orange rind and orange essence for the lemon (or use half of each),


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Have Your Soaked Fruit Ready.

    2
    Done

    Cream Butter and Sugar.

    3
    Done

    Add the Eight Eggs One at a Time.

    4
    Done

    Add Lemon Essence, Lime (or Orange) Rind, Almond Essence and Vanilla.

    5
    Done

    Mix and Sift Dry Ingredients.

    6
    Done

    Add Gradually to Creamed Mixture.

    7
    Done

    Mix in Soaked Fruit and Kitchen Bouquet (add Enough Until You Get the Colour Your Like).

    8
    Done

    Put in Greased Tins Doubly Lined With Brown Paper.

    9
    Done

    Bake at 250 F For 2-3 Hours or Until Done.

    10
    Done

    Remove from Oven and Soak (brush Heavily!), While Hot,With Extra Cherry Brandy or Rum Mixed Some Added Sherry. Wrap in Brown Paper Then Foil to Store. Let the Cakes Stand at Room Temperature For a Week.

    11
    Done

    I Make Mine in Mini Loaf Pans as I Find It Bakes Easier and They Are the Perfect Size For Gift Giving. Watch Your Time If Making Gift Sized Cakes. Check After an Hour- Might Need More Time.

    Avatar Of Michael Hayes

    Michael Hayes

    Whiskey wizard infusing his dishes with the rich and complex flavors of bourbon.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Grandma Gealys Glazed Lemon Cake
    previous
    Grandma Gealys Glazed Lemon Cake
    Healthy Stir-Fried Brown Rice With Vegetables - Chinese Style
    next
    Healthy Stir-Fried Brown Rice with Vegetables – Chinese Style
    Grandma Gealys Glazed Lemon Cake
    previous
    Grandma Gealys Glazed Lemon Cake
    Healthy Stir-Fried Brown Rice With Vegetables - Chinese Style
    next
    Healthy Stir-Fried Brown Rice with Vegetables – Chinese Style

    Add Your Comment

    eight + 1 =