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Sharon's Jamaican Fruit Cake

This Jamaican fruitcake recipe is a dark, rich cake for wine and fruit lovers! I use this fruitcake recipe for Christmas and birthdays. I prefer to use Jamaican Red Label wine and white rum, but you can use your favorites.

Close up on a cake stand of sliced Jamaican fruit cake, with a slice served on a plate.
Prep Time:
20 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 50 mins
Servings:
16
Yield:
2 9-inch round cakes
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 16 servings

  • 2 cups butter

  • 2 cups white sugar

  • 9 large eggs

  • ¼ cup white rum (Optional)

  • 1 tablespoon lime juice

  • 1 tablespoon almond extract

  • 1 teaspoon vanilla extract

  • 1 grated zest of one lime

  • 2 pounds chopped dried mixed fruit

  • 2 cups red wine

  • 1 cup dark molasses

  • 2 ½ cups all-purpose flour

  • 3 teaspoons baking powder

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground allspice

  • ½ teaspoon ground cinnamon

  • 1 pinch salt

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

  2. Place butter and sugar into a large bowl; beat with an electric mixer until light and fluffy.

    Butter and sugar beaten until light and fluffy.

    Dotdash Meredith Food Studios

  3. Beat in eggs; add rum, lime juice, almond extract, vanilla, and lime zest.

    Egg beaten in, then rum, lime juice, almond extract, vanilla and lime zest added.

    Dotdash Meredith Food Studios

  4. Stir in dried fruit, wine and molasses.

    Dried fruit, wine and molasses mixed in.

    Dotdash Meredith Food Studios

  5. Sift flour, baking powder, nutmeg, allspice, cinnamon, and salt together in a large bowl; gently fold into fruit mixture. Pour batter evenly into the prepared pans.

    Gently fold in the dry ingredients.

    Dotdash Meredith Food Studios

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 80 to 90 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Recipe Tips

Use a combination of raisins, currants, golden raisins, prunes, dried cherries, or any dried fruit you prefer.

For even better results, soak dried fruit in wine for at least 3 weeks or boil the fruit in the wine.

Additional wine or rum can be brushed onto the cake as needed to keep it moist.

Nutrition Facts (per serving)

598 Calories
24g Fat
93g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 598
% Daily Value *
Total Fat 24g 30%
Saturated Fat 15g 73%
Cholesterol 61mg 20%
Sodium 284mg 12%
Total Carbohydrate 93g 34%
Dietary Fiber 1g 2%
Protein 4g 7%
Vitamin C 3mg 3%
Calcium 128mg 10%
Iron 4mg 21%
Potassium 820mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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