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Recipe Reviews 1 review
Sharon's Jamaican Fruit Cake
I have used this recipe several times now with success. Tips to add are ensuring butter & sugar are creamed properly & I add an extra egg. I use dark sugar rather than white & use molasses and gravy browning to get a darker colour. An extra half cup of flour ensures my spoon stands up in the mixture and I alternate adding blended fruit and flour, a 1/3rd at a time. Mix well but don't over mix. A large pan of water in the bottom of the oven helps moisture & getting an even oven temperature which stops the cake from splitting on top. Oven shouldn't be too hot, I reduce the temperature by 50 degrees & bake for extra 20mins. Don't be tempted to open the oven door before it's at least half cooked. Doesn't rise much so can fill the pan to 3/4. I make in advance & baste the cake with a mix of rum & Red Label wine. Excellent recipe!

14 users found this review helpful
Reviewed On: Apr. 24, 2012

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