Jamaican Black cake

🧂 Ingredients

• 1 cup Raisins
• 1 cup Cranberries
• 1 cup Golden raisins
• 1 cup Prunes

  pitted
• 1-2 cups Red dessert wine
• 1 cup Rum
• 2 cups All purpose flour
• ½ cup Bread crumbs
• 1 cup Brown sugar
• 6 large Eggs

  at room temperature
• 3 sticks Butter

  1½ cup, softened
• 2 cups Blended rum saoked fruits
• 3 tablespoon Fancy molasses
• ¼ cup Browning
• 1 teaspoon Cinnamon powder
• 1 teaspoon Nutmeg
• ¼ teaspoon All-spice
• ¼ teaspoon Cloves
• 1 tablespoon Baking powder
• 1 teaspoon Vanilla extract
• 1 teaspoon Almond extract
• 1 teaspoon Salt
• Lime zest

  from ½ lime
• tablespoon Lime juice

  from ½ lime
• ¼ cup Red dessert wine

Instructions

• 1 Combine the fruits, wine, and rum in a container. Make sure the fruits are
  covered with rum and wine. You may add more if needed.
• 2 Cover and allow to sit for 1 week or more.
• 3 Preheat the oven to 300℉ and grease a 10-inch round cake pan or line it with a
  parchment paper.
• 4 Blend the soaked fruits into a smooth puree.
• 5 Cream the butter and brown sugar until light and fluffy for about 3 minutes. Add
  the eggs one at a time and mix. The mixture might curfle, which is okay.
• 6 Whisk together the flour, bread crumbs, baking powder, salt, cinnamon, allspice,
  nutmeg, and cloves until well combined. Add the flour mixture in batches into
  the butter mixture until smooth.
• 7 Add lime zest, lime juice, fruit puree, molasses, and browning. Mix well.
• 8 Pour the batter into the greased or lined baking pan, smoothen the top, and bake
  at 300℉ for 2 hours until a cake tester inserted in the middle comes out clean.
  Some cakes might need 2 hours 30 minutes depending on the cake pan size.
• 9 Transfer to a cooling rack and let it cook for 20 minutes. Pour ¼ cup of wine
  all over it. Cut and serve.
• 10 Let it stay at room temperature for up to 3 days, and pour more wine if needed
  so it doesn't dry out.

Nutrition Info