Jamaican traditional fruit cake
For many people, a good quality cake is almost considered an exotic food. In Jamaica, the rich and traditional Jamaican Fruitcake is among the most popular. Unknown to many, this is a spin-off of the age-old English plum pudding
It’s every Jamaican woman’s dream to be able to make this cake queen. Many have tried and been passed down recipes from older generations, but some have never really succeeded since each household has its own secretly kept variation and never really gives out all of the ingredients or the exact method used.
This best variation of this cake is made by the creaming method. It is stuffed with dried fruit. It may come as a surprise, but none of the fruits used are from the island, such as raisins, currants, prunes, cherries, except for mixed peels which are sometimes made in Jamaica. The others are imported and thus drive up the price of the goods.
The best cake has a texture similar to an English plum pudding. The color is really dark brown and carries a rich alcoholic taste. It is also very spicy because sometimes there are at least 5 spices and flavors used.
There can also be different levels of color and alcohol content depending on manufacturer preference. There are so many variations you could make a cookbook out of just Jamaican fruitcakes and none would taste exactly the same, but they all look great.
There is also a specific ingredient that is very difficult to obtain outside of Jamaica. If someone in the United States wants to make this Jamaican fruitcake, they will have to send this ingredient to the island or get it only from West Indian stores.
In some Latin American countries, they have never heard of it. It is the browning that gives the cake its color. It is a type of caramel that only Grace Kitchens can produce.
One can try making this browning at home as it is a type of burnt sugar. However, it is never quite the same. If an attempt is made to try to do this in an American home, very soon the fire departments will rush because the smoke alarm will go off.
Your experiences will be expanded when you read and try the free fruit cake recipe just for your experience.
o 8 ounces or 2 cups flour
o 8 ounces of margarine or butter
o 8 ounces of breadcrumbs
o 6 eggs
o 4 ounces of currants
o 4 ounces of mixed skin
o 4 ounces of cherries
o 4 ounces of prunes (chopped)
o 1 cup wine/brandy
o 1/4 cup rum
o 4 teaspoons baking powder
o 1 teaspoon of vanilla
o 1 teaspoon of cinnamon
o 1/2 teaspoon mixed spices
o 1/4 ounce marmalade
o 4 ounces of jam
o 1/4 cup honey
o ¼ cup molasses
o the finely grated zest of 1 lime/lemon
– 4 tablespoons of browning
1. Chop or mix fruit with wine overnight
2. Cream butter, sugar and browning until soft and fluffy
3. Beat the eggs into the mixture one at a time
4. Sift all the dry ingredients with the breadcrumbs
5. Add fruit. Jam, marmalade
6. Add molasses and rum
7. Add flour and stir. Do not overbeat when mixing.
8. Moisten with brandy
9. If the liquid is not enough, add more rum, wine or water to the
10. Blend the fruitcake to a runny consistency
11. The spoon must be able to rest in the mixture
12. Grease the mold with a little oil
13. Line the pan with greased paper protruding two inches above the pan
14. Pour the mixture about ¼ inch above the mold
15. Bake at 300 degrees F for 2-21/2 hours
16. Yield: two 9’x 3′ fruit cakes
serves the cake with rum sauce, or covered with royal icing, fondant, buttercream frosting.
NB. Diabetics are warned not to eat this cake as it has an extremely high caloric value.