Jamaica Fruit Cake or Jamaica Black Cake is a spiced fruit cake. Jamaican Christmas celebration is not complete without Jamaica Traditional Fruit Cake. Traditionally the fruit in Jamaica Fruit Cake is soaked in Red Wine and Rum 6months or earlier depends on the baker. It is usually served with Sorrel Drink.
Chop Fruits finely and place in a big enough glass jar that has a cover.
Pour Red Label Wine and White Rum. Stir and close the jar. Ensure that the fruits that were cut up in jar are covered so the fruits can soak. Fruits must be soaked at least 24hrs before preparing.
Cream butter, sugar and browning until soft and fluffy.
Sieve all dry ingredients into a big mixing bowl.
Beat Eggs. Add to the mixture of Butter, Sugar, and Browning.
Add Fruits along with the remaining Rum and wine to the creamed butter and sugar.
Gradually add flour and fold in. Do not over mix batter.
Grease and Flour 9' Round Baking Pan. Pour mixture shake to even out the mixture in the pan.
Bake at 350F for 11/2hr.
The longer your fruits are soaked the more you will taste the Rum mixture in Cake.
Feel free to pour wine over your cake after it is done baking if you enjoy a moist cake.