Jamaican Rum Cake

By Chelsea Sugar

Page views: 123831

Also known as Jamaican Fruit Cake or Jamaican Christmas Cake.

Also known as Jamaican Fruit Cake or Jamaican Christmas Cake.
1 hour hour
30 servings

3 reviews
Difficulty Easy
Prep time 20 mins
Cooking time 1 hrs 30 mins
Serves
30

Page views: 123831

Ingredients

500g butter
2 cups (400g) Chelsea White Sugar
9 eggs
1/4 cup (60ml) white rum
1 tablespoon lime juice
1 teaspoon vanilla essence
1 tablespoon almond essence
zest of one lime
450g chopped dried mixed fruit
2 cups (500ml) red wine
1 cup (250ml) Chelsea Dark Cane Sugar
2 1/2 cups (315g) plain flour
3 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 pinch salt

Method

Preheat oven to 180 degrees C. Grease and flour 2 - 23cm round cake tins.
In a large bowl, cream together the butter and Chelsea White Sugar until light and fluffy. Beat in eggs then add rum, lime juice, vanilla, almond essence and lime zest. Stir in mixed fruit, wine and Chelsea Dark Cane Sugar. Sift together flour, baking powder, nutmeg, allspice, cinnamon and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the centre comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.