Search thousands of recipes reviewed by home cooks like you.

Sharon's Jamaican Fruit Cake

Sharon's Jamaican Fruit Cake

  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 50 m
Sharon

Sharon

A dark, rich fruit cake for wine and fruit lovers! This is a recipe I use at Christmas and for Birthdays. I prefer to use Jamaican Red Label Wine and White Rum. But you may use your Favorites....ENJOY!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 862 kcal
  • 43%
  • Fat:
  • 35.1 g
  • 54%
  • Carbs:
  • 124.2g
  • 40%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 240 mg
  • 80%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
  3. Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SUZETTE2
196

SUZETTE2

12/30/2003

I used this recipe and it came out just as I wanted it. I love it and it is just like the Christmas cake my mother bakes in Jamaica. I live in the U.K. now and I have search the internet looking for a good recipe and Sharon's is the best of them all. Although I had the fruit blended instead of having them in as they were just soaked and I have also added 1/2 bottle of red label wine, 1/2 bottle of Grace Browning and even 1/2 cup more of white rum to my cake. While baking I placed a baking tray with water below to ensure my cake remain soft.

PANARICAN
127

PANARICAN

12/26/2003

I'm really disappointed at this recipe. After I spent time and money, it turned out to be something completely different from what I was expecting. I ended up with so much batter, I filled up the two 9-inch round cake pans the recipe asks for, plus one 9x13 rectangular pan!! When I put the cake pans in the oven, the batter started to rise nicely, but it suddently flattened, and I didn't open the oven door or did something to make it flatten. The taste is not bad, but I couldn't taste the wine or rum at all. I don't know if I did something wrong, but I read the instructions very carefully to make sure I was doing everything right. This fruitcake turned out to be a pain in the neck.

yummdood
92

yummdood

12/11/2003

YUMM i tried this once and ever since i have made it about 20 times!!! ITS GOOD!!!!!!!!!!!!!!!

Similar recipes

ADVERTISEMENT