Jamaican Fruit Cake

Ingredients

Yield:

12 - 20 servings depending on size cut

• • 250 g Glace Cherries
  • 750 g Raisins
  • 250 g Currants
  • 500 g Mixed Peel Fruits
  • 350 g Appleton Dark Rum
  • 250 g Brandy
  • 900 g All Purpose Flour
  • 50 g Baking Powder
  • 750 g Brown Sugar
  • 10 whole eggs
  • Zest of one Lemon
  • Zest of one Orange
  • 15 g Cinnamon
  • 15 g Vanilla Extract
  • Pinch of Salt

Preparation

Difficulty:

Easy

Time:

1 DayOptional overnight prep

Total Time:

50 MinutesTotal

1. 1. Preheat oven to 350 degrees F. Grease a 9" x 13" pan and set aside.
   2. In a container, measure the glace cherries, mixed peel, raisins and currants. Pour rum and brandy over to soak and set aside. (The longer the fruits soak, the more flavourful they will be. Overnight is recommended.)
   3. Cream together butter and brown sugar until colour becomes lighter and texture is fluffy.
   4. Mix in 2 eggs at a time. Scrape down sides of mixing bowl as needed.
   5. Mix in soaked fruits, soaking liquid, lemon zest, orange zest and vanilla extract.
   6. In a separate bowl, sift together flour, cinnamon, salt and baking powder, then add to wet ingredients and mix until combined.
   7. Scrape batter into prepared pan, and bake for approximately 30 minutes. An inserted toothpick should come our clean when the cake is done.
   8. Allow time to cool in pan. Lightly brush with rum and brandy, then cut into desired serving size.
   9. Can be stored for up to a year in a cool place/fridge/freezer. Wrap in cheese cloth and soak occasionally with rum and brandy.