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Sharon's Jamaican Fruit Cake

Reviewed: Dec. 6, 2012
I've used this recipe a couple times now and changed some things to have the perfect mixture for me. First off there is a technique to mixing this cake. Like the directions, mix butter and sugar until light and fluffy. Add eggs one at a time - adding each yoke to the butter and sugar mixture until rubbed in and keeping the white in a separate bowl. Add 2-3 tablespoons rum and a teaspoon of rosé water to the egg whites. Use a beater or mixer to beat the white until it creates a good amount of thick fluff. Add enough of the egg white fluff to the batter until it starts breaking up. When ths happens add enough flour fold the flour in - make the figure 8 with your mixing spoon) to bring it back together, keep doing this until all the egg white and flour are gone. Now add the molasses or browning to mixture and mixed spice (nutmeg & cinnamon) and mix well. To this I now add my fruits (I only use raisins) which are puréed in wine. Grease your baking pans and dust with flour, bake at 250 degrees for 1hr- 1hr:10 minutes. Please note I use a hand mixer to mix everything before the flour. After this I use a wooden spoon to fold the flour in and for the remainder of the mixture.
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