Jamaican Christmas cake, also known as "Great Cake," is a rich, dark, and deeply spiced fruitcake enjoyed throughout the Caribbean during the holiday season. Unlike other fruitcakes, this one boasts a unique flavor profile thanks to its blend of warming spices and generous amount of soaked fruits. This guide will walk you through creating this festive treat.
Ingredients for the Perfect Jamaican Christmas Cake
This recipe yields a large, impressive cake perfect for sharing. Adjust quantities as needed.
- Fruits:
- 1 lb mixed dried fruits (raisins, currants, sultanas)
- 1 lb mixed candied peel (orange, lemon, citron)
- 1 cup glace cherries, halved
- ½ cup dried figs, chopped
- ½ cup dried apricots, chopped
- Liquors:
- 1 cup dark rum (or other dark spirit – brandy or dark rum work well)
- ½ cup strong black coffee (cooled)
- Spices:
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- ½ tsp ground cloves
- ½ tsp ground ginger
- Dry Ingredients:
- 1 lb plain flour
- 1 lb dark brown sugar (firmly packed)
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- Wet Ingredients:
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
Preparing the Fruits: The Key to Jamaican Christmas Cake Flavor
The secret to an exceptional Jamaican Christmas cake lies in properly preparing the fruits. This process infuses them with flavor and keeps the cake moist.
- Combine the Fruits and Liquors: In a large bowl, combine all the dried fruits, candied peel, cherries, figs, and apricots. Pour over the rum and coffee, ensuring all fruits are well coated. Cover the bowl tightly with plastic wrap and let the fruits soak for at least 24 hours, preferably longer (up to a week). The longer the soak, the richer the flavor! Stir occasionally to redistribute the liquid.
Baking the Jamaican Christmas Cake: A Step-by-Step Guide
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Preheat and Prepare: Preheat your oven to 300°F (150°C). Grease and flour two large loaf pans (or one very large one). You can also line them with parchment paper for easier removal.
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Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This step is crucial for a light and airy texture.
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Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
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Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, cloves, and ginger.
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Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
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Add the Soaked Fruits: Gently fold in the soaked fruits, ensuring they are evenly distributed throughout the batter.
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Bake: Pour the batter into the prepared loaf pans and bake for approximately 3-4 hours, or until a wooden skewer inserted into the center comes out clean. Check the cake regularly and cover with foil if the top starts to brown too quickly.
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Cool and Store: Let the cake cool in the pans for at least 30 minutes before inverting them onto a wire rack to cool completely. Once completely cool, wrap the cake tightly in parchment paper and then foil. Store in a cool, dark place. The cake will improve in flavor over time, making it even better after a few weeks!
Serving Your Jamaican Christmas Cake
Jamaican Christmas cake is traditionally served in slices, often accompanied by a dollop of rum butter or cream. Enjoy this delicious and festive treat!
Tips for Success
- Fruit soaking: The longer the fruits soak, the richer and more flavorful the cake will be.
- Don't overmix: Overmixing the batter will result in a tough cake.
- Check for doneness: Use a wooden skewer to ensure the cake is fully baked.
- Storage: Store the cake in an airtight container in a cool, dark place. The cake will keep for several weeks, and the flavor will actually improve over time.
This comprehensive guide will help you create a truly authentic and delicious Jamaican Christmas Cake. Enjoy the process and the wonderful results! Happy baking!
