Jamaican Rum Fruit Cake

Recipe makes ~ 3 - 9 inch round pans (spring forms work great)

1/2 cup {121 g}

white rum

2 3/4 cup {657 g}

red wine

3 pounds {1362 g}

chopped dried mixed fruit (I use a mix of currents, chopped prunes, raisins, cranberries, cherries, glace peel mix and glace deluxe mix - with the cherries and pineapple in it)

2 cup {454 g}

butter

2 cup {400 g}

white sugar

{450 g} 9

eggs

1 TBL {15 g}

lime juice

1 tsp {4.3 g}

vanilla extract

1 TBL {13 g}

almond extract

{67 g} 1

grated zest of one lime

1 TBL

grace browning (if available)

1 cup {0.0 g}

dark molasses

3 1/2 cup {437 g}

all-purpose flour

3 tsp {15 g}

baking powder

1 tsp {2.2 g}

ground nutmeg

1 tsp {1.9 g}

ground allspice

1 tsp {2.3 g}

ground cinnamon

1 tsp {6.0 g}

salt

1 to 2 cup {45-90 g}

chopped nuts of your choice (optional)

Directions

Soak fruit in wine and rum ~ 8 to 12 weeks. (If you are in a hurry you can boil the fruit in the rum and wine to do same day)

Preheat oven to 350F/176C (175C/347F). Line the bottom of your pans with parchment, and grease the edges.

a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add lime juice, vanilla, almond extract, lime zest, molassses and browning. Gently stir in fruit mix and nuts. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.

{141 g} 3.

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.

adding a pan of water in the oven while the cakes bake helps to prevent cracking

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