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Sharon's Jamaican Fruit Cake

Reviewed: Jan. 6, 2012
I tried this recipe for the first time this xmas. I began soaking the fruits about a month prior to xmas. Be sure to seal it with plastic seal if you are soaking the fruits to keep the flavour in the fruit. (I had sealed one set of fruits with foil paper and they lost some flavour, the one sealed by plastic wrap didnt.) I followed some of the reviews and added 1/2 cup of flour to the recipe and 1/2 cup of rum, also 1/4 bottle of Grace browning. I loved the cake! When I first tried it, it seemed on the bland side. I poured Red Label Wine on the cake, and a little everyday after that and the flavour of the cake came right out. Next time, I will try brushing some wine on while its baking as one of the other reviewers had said. The consistency was perfect, the colour was perfect (a nice dark brown colour), and relatives LOVED the cake (I had drizzled wine on it before serving). I used Red Label wine as some Jamaicans swear by it. I didnt add the 2 cups of wine to the recipe other than what the fruits were soaking in as they were soaking in a lot of wine and I had recently added more to the soaking fruits (two days before). Im not sure if that is the reason why it was a little bland at first but as I said, drizzling wine on the cake after baking, made a big difference. Also, I cooked the cake in another pan that had a little water in it to keep the cake moist. In future, I will add 3/4 cups rum instead of 1/2 cup rum to the original recipe as I could only taste a trace of rum.
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