This was a great-tasting Jamaican black fruit cake recipe! I have made this twice and both times it was well received. I would like to add some clarifying notes for those who found the instructions vague.
1. The 2 cups of wine that the recipe calls for is what is used to soak the fruit in advance; Do not add another 2 cups of wine when baking or you will have way too much liquid.
2. I soaked my dried fruit (currants, raisins, cranberries, cherries and glazed rinds) in favourite concord wine, white rum, and red label wine for 3 weeks on the kitchen counter. When I was ready to bake, I threw in some canned cherries that I had nothing else to do with and pureed it all in the food processor so that my finished cake would have a homogeneous texture (I don't like chewing fruit pieces in my fruit cake).
3. I added 1-2 tbsp of gravy browning to the batter to make the cake darker.
3. This cake is VERY dense in both calories and texture, kind of like bread pudding. It is not meant to be a fluffy light cake.
4. I baked mine in muffin tins and ramekins to have individual-sized portions. The cake does not puff up like muffins do; mine remained flat and shaped like hockey pucks (see my picture).
5. I used the low-and-slow baking technique and put them in at 250F for 90-120 minutes. I also put in a small pan of boiling water on the bottom rack to keep it moist.
I added a picture to show what mine looked like; sorry for the lack of presentation; was in a rush :)
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This was a great-tasting Jamaican black fruit cake recipe! I have made this twice and both...