Agua de Jamaica
curry lobster tail recipe

Jamaican Christmas cake recipe

Jamaican christmas black rum cake

Here is a recipe for a traditional Jamaican Christmas cake

1 cup unsalted butter, softened
1 cup brown sugar
4 eggs
Food browning
4 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1 cup raisins
1 cup currants
1 cup mixed candied fruit
1/2 cup cherries
1/4 cup prunes
Rum & Red Label wine
1 tbsp. strawberry jam
1 tsp. lime or lemon juice
How to soak fruits

Preheat your oven to 300°F (150°C). Grease and flour a 9x13-inch cake pan.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well combined.

Stir in food browning until well combined.Add a drop at a time, until you are satisfy with the colour

In a separate bowl, whisk together the flour, baking powder, and spices. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.

Stir in soaked fruits(the raisins, currants, candied fruit,cherries and prunes. Pour in the rum and wine then stir until well combined.Add the strawberry jam and  lime or lemon juice. Mix well.

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 2 1/2 to 3 hours, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely.

Once the cake is cool, you can wrap it in plastic wrap and store it at room temperature for up to a week, or you can wrap it in aluminum foil and freeze it for up to 3 months. Just be sure to thaw the cake before serving


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