Jamaican Rum Cake
By Chelsea SugarAlso known as Jamaican Fruit Cake or Jamaican Christmas Cake.30 servings
Prep time 20 mins
Cooking time 1 hrs 30 mins
500g Tararua Butter
2 cups (400g) Chelsea White Sugar
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) Edmonds Standard Grade Flour
3 teaspoons Edmonds Baking Powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 pinch salt
Preheat oven to 180 degrees C. Grease and flour 2 - 23cm round cake tins.
In a large bowl, cream together the Tararua 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 Edmonds Standard Grade Flour, Edmonds 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.