Jamaican Fruit Cake

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large glass jar or bowl, combine the raisins, currants, candied peel, and pecans. Pour the dark rum and red wine over the mixture and stir to combine.

   Ca. 5 min.

2. 2

   Cover the container and let the fruit soak for at least 24 hours at room temperature, or up to several weeks in the refrigerator for a deeper flavor.

   Ca. 1 dag

   Kokkens note: Stir the mixture every few days if you are soaking it for an extended period.

3. 3

   Preheat your oven to 150°C (300°F). Thoroughly grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans.

   Ca. 5 min.

   Kokkens note: You can also line the bottom of the pan(s) with parchment paper for easier removal.

4. 4

   In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg.

   Ca. 3 min.

5. 5

   In a large bowl using an electric mixer, cream the softened butter and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes.

   Ca. 4 min.

   Kokkens note: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.

6. 6

   Add the eggs one at a time, beating well after each addition until fully incorporated.

   Ca. 3 min.

7. 7

   Beat in the molasses, blackberry jam, vanilla extract, and lime zest until just combined.

   Ca. 1 min.

8. 8

   Add the entire mixture of soaked fruit and nuts, along with any unabsorbed liquid, to the wet ingredients. Stir with a spatula to combine.

   Ca. 2 min.

9. 9

   Gradually add the dry ingredient mixture to the bowl, mixing on low speed or folding with a spatula until just combined. Be careful not to overmix.

   Ca. 2 min.

   Kokkens note: A few streaks of flour are okay; they will incorporate as you pour the batter.

10. 10

    Pour the batter into the prepared pan(s) and use a spatula to smooth the top.

    Ca. 2 min.

11. 11

    Bake for 90-100 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

    Ca. 1 t. 40 min.

    Kokkens note: If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil.

12. 12

    Let the cake cool in the pan on a wire rack for 20 minutes before carefully inverting it onto the rack to cool completely.

    Ca. 2 t. 20 min.

    Kokkens note: For an even moister cake, you can brush it with a little extra dark rum while it is still warm.