Reviewed: Dec. 8, 2011

I tried this recipe Dec' 2010 and shared w/ friends of mine who are Jamaican (I am not, but my stepparent is). I thought it came out well. My friend's father from Jamaican agreed it was pretty good, but he said not to add orange peel (Jamaican fruit cake doesn't use orange peel, but I buy the mixed candied fruit to save money). He also said to use Jamaican rum. I am not a rum drinker so I am can't really appreciating the differences in taste between, Jamaican, Virgin Island or Puerto Rican rum. I thought it was pretty good though I am not a big fruit cake lover. I do it in memory of my mother (she mad a fantastic fruitcake). I am trying it again this year in about a week. My stepfather who is Jamaican, also said I should have started soaking the fruit no later than the summer. I'll try to remember that next summer but really, who is thinking about fruit cake in July:)

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Reviewer:

tdstrick

Reviewed: Feb. 6, 2011

This is such a WOW cake! My fiancé's from Westmoreland, Jamaica...and this recipe is the closest (95% to the real Jamaican thing) and the BEST he's ever tasted ever since he's been in Canada. I'm so glad I found it! Plus everyone who had a taste of this cake couldn't get enough of it. I had to make it 2 more times by request the 1st time I tried it. Also, it is very simple to make...just follow the directions with the right ingredients, nothing more and nothing less...et voilà!!! Bon appétit!! And thank you Sharon!

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Reviewer:

LifeIsPrecious

Reviewed: Jan. 13, 2011

I presented my family with this delicious rum cake on Christmas Day. Suffice it to say that my family "tore it up!!" This is my 2nd time time making a rum cake. The only problem I experienced, was that the 2 - 9 inch pan called for the recipe was not big enough. I had to use a 13x9" and a 10" pan to hold all the batter.

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Reviewer:

Evey

Reviewed: Dec. 15, 2010

I have just made this "cake" after much anticipation. I was really looking forward to a good-tasting fruit cake; however, what came out of the oven was a tasteless, greasy imitation of a cake. The molasses flavour overpowers everything else and it does not have the consistency of "cake" at all. I am soooo disappointed its not even funny. I have a recipe for christmas pudding that I normally follow but I am tired of it and thought I would try this one. Never again...a total waste of time and energy to bake!!

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Reviewer:

Juliette

Reviewed: Dec. 1, 2010

I am jamaican, and I must say that this is a very hard cake to make. the recipe is simple,but you have to get the right color consistancy and bake very slowly for it to come out perfect. for years I have been hesitant to make it. this will be my 1st year. I will write back and tell you how my attempt turned out.

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Reviewer:

WannaB-Chef

Reviewed: Nov. 6, 2010

This was my first attempt at making a Jamaican Fruit Cake, and while it didn't rise as much as i had hoped, it tasted absolutely great. I shall continue to use this recipe with a little tweak here and there. Thanks Sharon.

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Reviewer:

NefertitiUK

Reviewed: Sep. 15, 2010

love this recipe, I added 1/2 cup of extra dried fruit and 3/4 cup extra flour. it made 3 cakes and my friends raved about it. I used cherry wine intead of red wine.

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Reviewer:

almasanders

Reviewed: Mar. 4, 2010

This was way too heavy in every way.

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Reviewer:

Dale K. Beard

Cooking Level: Intermediate

Home Town: Menasha, Wisconsin, USA

Living In: Summerville, South Carolina, USA

Reviewed: Jan. 27, 2010

I made this over the Thanksgiving Holiday just to try. The cake was alright, nothing to jump over the moon for. I'll stick to purchasing this cake from friends in another city. And I'll just bake what I bake best.....Red Velvet & Coconut Cakes!

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