Jamaican Fruit Cake
Jamaican Fruit Cake is a rich, moist dessert packed with dried fruits, nuts, and warm spices, offering a delightful sweetness and aromatic flavor. Perfect for celebrations or special occasions, it appeals to those who enjoy dense, flavorful cakes with a tropical twist.
Ingredients
- 2 lb. moist raisins
- 2 lb. moist currants
- 1 lb. citron, cut ⓘ
- 1 lb. pecans, chopped ⓘ
- 1 lb. almonds, chopped ⓘ
- 4 1/2 cups flour ⓘ
- 2 teaspoons nutmeg ⓘ
- 1 teaspoon mace ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 lb. soft butter
- 1 lb. brown sugar ⓘ
- 12 eggs ⓘ
- 16 oz. blackberry jelly ⓘ
- 1/2 cup cream ⓘ
- 1/2 cup canned fruit juice
Instructions
- Presoak the dried fruits in wine or rum.
- Combine the soaked fruits and chopped nuts.
- Sift the flour and mix 2 cups with the fruits and nuts.
- Cream the soft butter until smooth and blend in the brown sugar.
- Add the eggs one at a time, beating well after each addition.
- Stir in the blackberry jelly, cream, and canned fruit juice.
- Mix all ingredients thoroughly and pour into a prepared baking pan.
- Bake in a preheated oven at 350°F (175°C) for about 2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added flavor, consider soaking the fruits in a mixture of rum and orange juice. If you're short on time, you can use a mix of dried fruits instead of the specified raisins and currants. Adjust the spices according to your taste, and for a nut-free version, simply omit the pecans and almonds.
Serving Suggestions
Serve slices of Jamaican Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Orange Fruit Salad (Low-Fat) for a refreshing contrast. Consider offering a cup of spiced tea or coffee alongside for a complete experience.
Storage & Reheating
Store the Jamaican Fruit Cake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a month. To reheat, slice the cake and warm it in the microwave for a few seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Jamaican Fruit Cake contains roughly 1276 calories, with 20g protein, 144g carbohydrates, and 72g fat. It is an excellent source of vitamin C (62% of the Daily Value), dietary fiber (53% of the Daily Value), and protein (40% of the Daily Value), and a good source of potassium. It also contributes 15g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake actually improves in flavor when made in advance. You can prepare it up to a month ahead, just be sure to wrap it well to keep it moist and flavorful. Let it sit at room temperature before serving for the best taste.
What can I substitute for the nuts?
If you need a nut-free option, simply omit the pecans and almonds. You can add more dried fruits or increase the amount of flour to maintain the cake's structure. Alternatively, you could use seeds like sunflower or pumpkin seeds for crunch.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Keep an eye on it during the last half hour of baking, and if the top starts to brown too quickly, cover it loosely with aluminum foil to prevent burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).