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Jamaican Fruit Cake (6 Inch Recipe)

This recipe makes a 6-inch rich fruit cake that is perfect for Christmas, Easter or any other special occasion.
Prep Time30 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 45 minutes
Servings: 12 servings
Calories: 311kcal

Ingredients

Soaking Fruit

  • 190g mixed fruit
  • 30g dried cranberries
  • 30g glace cherries
  • 135ml dark rum
  • 100ml ruby port or any sweet red wine

Cake

  • 135g self-raising flour
  • 50g ground almond
  • ¼ teaspoon bicarbonate soda
  • ¼ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¾ teaspoon mixed spice
  • 3 medium eggs room temperature
  • 2 tablespoon black treacle
  • 2 tablespoon evaporated milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 125g unsalted butter soft at room temperature
  • 125g dark brown sugar

Instructions

  • Soak the Fruit: Add the dried mixed fruit, glace cherries and dried cranberries to a medium sized jar or bowl then pour in the dark rum and ruby port. Cover with a lid or clingfilm and allow to soak for 5 – 6 days.
  • Make the Cake: Preheat the oven to gas mark 1/275oF/140oC/120oC fan and line a 6-inch/15cm round cake tin with parchment paper. Ensure the tin is at least 3 inches deep. Set the tin aside.
  • Add the soaked dried fruit with the alcohol to a blender and blend for a few seconds to slightly break down the fruit. You don’t want it fully pureed as you want small pieces of fruit. Pour into a bowl and set aside.
  • To a medium sized bowl, add the self-raising flour, ground almonds, bicarbonate soda, salt, nutmeg, cinnamon and mixed spices. Mix them together and set aside.
  • To another bowl, add and combine the eggs, black treacle, evaporated milk, vanilla extract and lemon juice and whisk until smooth and the black treacle has dissolved then also set aside.
  • To a mixing bowl, add the butter and dark brown sugar then cream until paler in colour and fluffy. Gradually add the egg mixture, mixing between each addition then gradually add the dry ingredients, also mixing between each addition. Gently fold in the blended fruit ensuring you don’t over mix.
  • Bake the Cake: Transfer the cake mixture to the lined tin then bake in the centre part of the oven for 3 hours 15 minutes to 3 hours 30 minutes. After 3 hours 15 minutes, check the cake using a cake tester or skewer and if the cake is not ready, return it to the oven and check every 5 minutes until the tester comes out clean.
  • Place the cake tin on a wire rack to cool. After 30 minutes, carefully remove the cake from the tin and allow to completely cool on the wire rack. Once completely cooled, give the cake the first feed by spooning over 3 tablespoon of rum or brandy. Wrap the cake in cling film and store in a tin until you're ready to eat or feed again.