Sharons Fruit Cake Recipes

SHARON'S JAMAICAN FRUIT CAKE

Sharon's Jamaican Fruit Cake image

A dark, rich fruit cake for wine and fruit lovers! This is a recipe I use at Christmas and for Birthdays. I prefer to use Jamaican Red Label Wine and White Rum. But you may use your Favorites....ENJOY!

Provided by Sharon

Categories World Cuisine Recipes Latin American Caribbean

Time 1h50m

Yield 12

Number Of Ingredients 17

Ingredients

2 cups butter
2 cups white sugar
9 eggs
¼ cup white rum
1 tablespoon lime juice
1 teaspoon vanilla extract
1 tablespoon almond 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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. 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 center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 862 calories, Carbohydrate 124.2 g, Cholesterol 220.8 mg, Fat 35.1 g, Fiber 0.8 g, Protein 9.6 g, SaturatedFat 20.7 g, Sodium 418.4 mg, Sugar 49.2 g

SHARON'S FRUIT CAKE

SHARON'S FRUIT CAKE image

Categories Cake Dessert Bake Christmas

Yield 18 servings

Number Of Ingredients 13

Ingredients

200g Plain Flour, sifted
1/4 teaspoon Baking Powder
3/4 teaspoon Sharon's Sweet Spice Mix
200g Butter, softened
100g Light Brown Sugar
100g Dark Brown Sugar
4 nos. Eggs, lightly beaten
1 tablespoon Golden Syrup/Honey*
1/2 Cup Reserved Fruit Soak Liquid
500g Dried Fruits (Red & Green Glace Cherries, Sultanas, Raisins, Mixed Citrus Peel
3/4 Cup Dark Rum
Zest and Juice of 1 orange
Can be substituted with Molasses or Treacle for a darker coloured cake.

Steps:

1. Soak dried fruits with rum, orange juice and zest for 24 hours. 2. Drain fruits and set aside. Reserve soaking liquid. 3. Preheat oven to 160 degree celsius. Grease and line the base of a 8 x 8 inch square tin. 3. Cream butter and sugar together till light and fluffy. 4. Slowly add in the eggs and beat well. 5.Reserve 50g of the flour. Sift the rest together with the rest of the dry ingredients. Fold in the sifted dry ingredients alternately with the soaking liquid. 6. Toss the 50g flour with the dried fruits. Gently fold in the fruits into the cake mixture. 7. Pour cake batter into prepared tin and bake in preheated oven for 1 hours or till cake is cooked. 8. Brush hot cake with some of the soaking liquid. 9. Cool cake completely. Brush once more with rum. Wrap cake in cling wrap and aluminium foil. Place in a container and store in a cool dry place for at least 1 month for cake to mature. 10. Brush cake with rum after 2 weeks then subsequently once every month till ready to consume.

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