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Jamaica Traditional Fruit Cake
For many people, a quality cake is seen almost as an exotic food. In Jamaica, the traditional rich old Jamaican fruitcake is among the most popular. Unknown to many, it is a spin-off of the ancient English plum pudding
To be able to bake this queen of cakes is the dream of every Jamaican woman. Many tried and got the old recipes passed down to them, but some never got it quite right as each household has its own closely guarded variation and never divulges all the ingredients or the exact method used.
This best variation of this cake is made using the creaming method. It is full of 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 the mixed peel that is sometimes made in Jamaica. Others are imported and thereby increase the price of the commodity.
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 as sometimes at least 5 spices and flavors are used.
There may also be different levels of color and alcohol content depending on the producer’s preference. There are so many variations that you could make a cookbook with just Jamaican fruitcake and none of them would taste exactly the same, but they are all delicious.
There is also one specific ingredient that is very difficult to get outside of Jamaica. If someone in the US wanted to make this Jamaican fruitcake, they would have to ship to the island for this ingredient or only get it from stores in the West Indies.
In some Latin American countries they have never heard of it. This is the browning that gives the cake its color. It’s the kind of caramel that only Grace Kitchens can make.
One can try to make this browning at home because it is a type of burnt sugar. However, it is never quite the same. If you try to do that in an American house, pretty soon the fire department would be called because the smoke alarm goes off.
Your experience will be enhanced if you read and try the freely offered fruitcake recipe just for your experience.
by 8 ounces or 2 cups of flour
by 8 ounces of margarine or butter
by 8 ounces of breadcrumbs
by 6 eggs
by 4 ounces of currants
by 4 ounces of mixed bark
about 4 ounces of cherries
o 4 ounces prunes (chopped)
o 1 cup of wine/brandy
about 1/4 cup rum
o 4 teaspoons of baking powder
o 1 teaspoon of vanilla
o 1 teaspoon of cinnamon
o 1/2 teaspoon mixed spices
o 1/4 ounce marmalade
about 4 ounces of jam
about 1/4 cup honey
o ¼ cup molasses
o finely grated zest from 1 lime/lemon
– 4 tablespoons of browning
1. Chop or mix the fruit with the wine overnight
2. Cream butter, sugar and fry until soft and fluffy
3. Beat the eggs into the mixture one at a time
4. Sift all the dry ingredients together with the breadcrumbs
5. Add the fruit. Jam, marmalade
6. Add molasses and rum
7. Add flour and mix. Do not over beat when mixing.
8. Moisten the brandy
9. If the liquid is not enough, add more rum, wine or water
10. Mix the fruit cake to a liquid consistency
11. The spoon must stand in the mixture
12. Grease the baking sheet with a little oil
13. Line a baking sheet with greaseproof paper extending two inches above the pan
14. Pour the mixture about ¼ inch above the pan
15. Bake at 300 degrees F for 2-21/2 hours
16. Yield: two 9’x 3′ fruitcakes
serves cake with rum sauce or topped with royal icing, fondant, buttercream frosting.
Warning: Diabetics are warned not to eat this cake as it is extremely high in calories.
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