Traditional Jamaican Fruit Cake

For many people, a good quality cake is seen as almost an exotic food. In Jamaica, the traditional and rich Jamaican fruit cake is among the most popular. Unbeknownst to many, this is a derivative of the old English plum pudding.

It is the dream of every Jamaican woman to be able to make this cake queen. Many have tried and passed down recipes from older generations, but somehow they never quite got it right, as each household has its own variation kept secret and never reveals all the ingredients or the exact method used.

This best variation of this cake is made using the cream method. It is full of nuts. It may come as a surprise, but none of the fruits used are from the island, such as raisins, currants, plums, cherries, except for the mixed peel which is sometimes made in Jamaica. The rest are imported and, therefore, raise the price of the merchandise.

The best cake has a texture similar to English plum pudding. The color is very dark brown and has a rich alcoholic taste. It is also very spicy as at least 5 spices and flavors are sometimes used.

There may also be different levels of color and alcohol content depending on the manufacturer’s preference. There are so many variations that you could make a cookbook just out of Jamaican fruitcake and none would taste exactly the same, but they are all excellent.

There is also a specific ingredient that is very difficult to find outside of Jamaica. If someone in the US wanted to make this Jamaican fruitcake, they would have to either ship to the island for this ingredient or only get it from West Indian stores.

In some Latin American countries they have never heard of it. This is the gold that gives color to the cake. It is a type of candy that only Grace Kitchens can produce.

One can try to make this dorado at home as it is a type of burnt sugar. However, it is never the same. If an attempt is made to do so in an American home, very soon the fire services will come running because the smoke alarm will go off.

Your experiences will be widened when you read and try the fruitcake recipe that is offered free for your experience only.

INGREDIENTS :

or 8 ounces or 2 cups of flour

or 8 ounces of margarine or butter

or 8 ounces of breadcrumbs

6 eggs

or 4 ounces of currants

or 4 ounces of mixed peel

or 4 ounces of cherries

or 4 ounces plums (chopped)

or 1 glass of wine/brandy

or 1/4 cup rum

or 4 teaspoons baking powder

or 1 teaspoon vanilla

or 1 teaspoon of cinnamon

or 1/2 teaspoon of mixed spices

or 1/4 ounce jam

or 4 ounces of jam

or 1/4 cup honey

or ¼ cup molasses

or finely grated rind of 1 lemon/lime

– 4 tablespoons of browning

METHOD:

1. Chop or mix fruit with wine overnight

2. Beat butter, sugar and brown until light 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 fruit. jam, marmalade

6. Add molasses and rum

7. Add the flour and fold. Do not beat too much when mixing.

8. Moisten with brandy

9. If the liquid is not enough, add more rum, wine or water to the

fruit cake

10. Mix fruitcake to a pourable consistency.

11. The spoon must be able to stand in the mix

12. Grease the mold with a little oil

13. Cover the can with greased paper that extends two inches above the pan.

14. For the mixture about ¼ inch above the can

15. Bake at 300 degrees F for 2-2 1/2 hours

16. Yield: Two 9’x3′ Fruitcakes

Serve sponge cake with rum sauce, or topped with royal icing, fondant, butter cream icing.

NOTE: Diabetics are advised not to eat this cake as it has a very high caloric value.