Traditional Jamaican Black Cake is preferred by most Jamaicans during the Christmas holiday season. Every Jamaican has a slightly different recipe for Jamaican black cake, but it always turns lovely. The most important ingredient in every cake – soaked fruits. Below I will outline how to soak fruits for delicious Jamaican black cake.
How Long Should Fruits Soak?
For the best Jamaican Black Fruit Cake, fruits are soaked in Wray & Nephew white rum and Port Wine for 1 month at minimum, or up to a year. Soaking fruits in rum and port wine allows the dried fruits to absorb the flavor of rum and wine. The longer you soak fruits the better the Jamaican black cake.
Don’t Have Time To Soak Fruits For Delicious Jamaican Black Cake?
If you don’t have a month to wait to soak your fruits for delicious Jamaican black cake. Place all dried fruits in a pot on the stove. Add Wray & Nephew rum, as well as Port Wine covering the fruits. Turn on and boil for 1-2 minutes. Let the fruits cool and marinate for 24 hours.
Storing Soaked Fruits for Jamaican Black Cake
Check on your soaked fruit mixture weekly. Add more alcohol to the soaked fruits if fruits absorbed all the liquid.
NOTE: Do not soak your fruits in a plastic container. Soaked fruits for delicious Jamaica black cake should only be stored in glass jars as the alcohol can react with the storage materials.
This mixture can store for a very long time because of all the alcohol so you can make double the amount and store for future needs.
Soaked Fruits Mixture Amount
This recipe will make enough fruit mixture for about 3-5 9″ cakes, depending on how much soak fruits you want add to the batter when making the cake.
Alcohol Free Version
Soak fruits in pulp-free orange juice and use them the same day.
How To Soak Fruits For Delicious Jamaican Black Fruit Cake
Ingredients
- 1 lb raisins
- 1 lb pitted prunes
- 1 lb currants
- 1 lb mixed peel fruits
- 1 cup wray & nephew rum *to taste
- 1 cup port wine *to taste
Instructions
- Make this recipe in 2 batches. Add half of each ingredient into a blender.
- 1/2 lb of raisins, currants, mixed peel fruit, prunes to blender. Pour 1/2 cup Wray & Nephew rum and port wine into blender. Pules. Do not blend into a liquid, you want to have little fruit chunks.
- Pour fruit mixture into glass jar(s).
- Repeat above step with second half of ingredients.
- Best if prepared at least a month in advance of making Jamaican black cake.
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