Dessert

Jamaican Fruit Cake

Name: Jamaican Fruit Cake
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 1 d 4 h 10 min
Yield: 16人分
Cuisine: caribbean, jamaican
Ingredients: 1 カップ raisin; 1 カップ currant; 0.5 カップ candied mixed peel chopped; 0.5 カップ pecan chopped; 0.5 カップ dark rum; 0.5 カップ sweet red wine such as port; 2 カップ all-purpose flour; 2 小さじ baking powder; 0.5 小さじ salt; 1 小さじ ground cinnamon; 1 小さじ ground nutmeg; 1 カップ unsalted butter softened; 1 カップ brown sugar packed; 4 個 large egg room temperature; 2 大さじ molasses; 0.5 カップ blackberry jam; 1 小さじ vanilla extract; 1 小さじ lime zest

A rich, moist, and deeply spiced cake packed with rum-soaked dried fruits and nuts. This classic Caribbean dessert, often enjoyed during holidays, gets its signature dark color and complex flavor from a blend of warm spices and molasses.

Forkinによるオリジナルレシピ

合計時間: 1 日 4 時間
人数: 16
難易度: 普通
1人分: 369 kcal

アレルゲン情報： 卵、グルテン、乳、ナッツ類、亜硫酸塩、木の実類を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

Soaked Fruit & Nuts

1 カップraisin
1 カップcurrant
0.5 カップcandied mixed peel, chopped
0.5 カップpecan, chopped
0.5 カップdark rum
0.5 カップsweet red wine, such as port

Cake Batter

2 カップall-purpose flour
2 小さじbaking powder
0.5 小さじsalt
1 小さじground cinnamon
1 小さじground nutmeg
1 カップunsalted butter, softened
1 カップbrown sugar, packed
4 個large egg, room temperature
2 大さじmolasses
0.5 カップblackberry jam
1 小さじvanilla extract
1 小さじlime zest

調理器具

large glass jar · large bowl · spatula · wire rack · electric mixer · medium bowl · whisk · oven · bundt pan

作り方

手順

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.
約5 分
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.
約1 日
調理のヒント： Stir the mixture every few days if you are soaking it for an extended period.
3
Preheat your oven to 150°C (300°F). Thoroughly grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans.
約5 分
調理のヒント： You can also line the bottom of the pan(s) with parchment paper for easier removal.
4
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg.
約3 分
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.
約4 分
調理のヒント： Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
6
Add the eggs one at a time, beating well after each addition until fully incorporated.
約3 分
7
Beat in the molasses, blackberry jam, vanilla extract, and lime zest until just combined.
約1 分
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.
約2 分
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.
約2 分
調理のヒント： A few streaks of flour are okay; they will incorporate as you pour the batter.
10
Pour the batter into the prepared pan(s) and use a spatula to smooth the top.
約2 分
11
Bake for 90-100 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
約1 時間 40 分
調理のヒント： If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil.
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.
約2 時間 20 分
調理のヒント： For an even moister cake, you can brush it with a little extra dark rum while it is still warm.

1人分

栄養情報

18%スコア

カロリー: 368.5kcal
たんぱく質: 4.4g
炭水化物: 50.3g
脂質: 15.9g
食物繊維: 2.1g
糖類: 33g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store well-wrapped in an airtight container at room temperature or in the refrigerator.

温め直し

Best served at room temperature, but can be warmed in a microwave for 15-20 seconds if desired.