The Jamaican Fruit Cake Recipe

The Jamaican fruit cake recipe is a popular cake commonly enjoyed during holidays like Christmas, birthdays, or the Easter holiday.

Jamaican fruit cake is derived from the English fruit cake. The Jamaican version of this dessert is typically made with a combination of dried fruits such as raisins, currants, and apricots. It can also include spices like cinnamon, nutmeg, and allspice.

The cake is dense and moist, and many people like to serve it with frosting or glaze. This delicious Jamaican Christmas fruitcake recipe has been handed down in families for years and we are thrilled to share it with you all today.

Jamaican Fruit Cake Recipe – Option 1

There are many variations of the Jamaican fruit cake recipe that you can make at home.

Ingredients:

  • ½ cup (113 grams) unsalted butter, at room temperature
  • ½ cup (113 grams) shortening, at room temperature
  • ¾ cup plus a tablespoon (188 grams) firmly packed brown sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ⅔ cup eggnog or milk, divided use (I used fat-free milk with great results.)
  • ¼ cup (27 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅓ cup (37 grams) Jamaican raisins
  • ⅓ cup (37 grams) currants
  • ⅓ cup (37 grams) dried apricots, diced small
  • ⅓ cup (37 grams) dried cranberries or cherries, diced small

Instructions:

Step 1

Preheat oven to 350°F. Lightly grease a Jamaican fruit cake pan with vegetable shortening or butter and dust with flour. Shake out excess flour. Set aside. (You can use an 11-inch pan with a removable bottom. If you do not have this type of Jamaican fruit cake pan, an angel food cake pan or even a bundt cake pan would work.)

Step 2

In the bowl of your electric mixer, beat the butter, shortening, and brown sugar together until light and fluffy. Beat in the salt and vanilla extract.

Step 3

Beat in ⅓ cup of the Jamaican eggnog or milk and mix until combined.

Step 4

In a separate bowl, whisk together the flour, baking powder, and baking soda. With your mixer on low speed add the Jamaican dry ingredients to the butter mixture in three additions alternating with the remaining ⅓ cup eggnog or milk after each addition, beginning and ending with Jamaican dry ingredients. Mix just until smooth, do not overbeat the batter or it will toughen up.

Step 5

Fold in Jamaican raisins, currants apricots, and cranberries until everything is evenly distributed. Pour batter into Jamaican fruit cake prepared pan and smooth the top with a rubber spatula.

Step 6

Bake for 50 to 55 minutes or until a wooden toothpick inserted into the center comes out clean. Cool cake in a Jamaican fruit cake pan on a wire rack for about 15 minutes before inverting onto a wire rack to cool completely.

Jamaican Fruit Cake Recipe – Option 2

Ingredients:

  • ¾ cup (169 grams) unsalted butter, at room temperature
  • ⅔ cup (133 grams) granulated sugar
  • ⅓ cup (67 grams) packed light brown sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup (60 grams) all-purpose flour
  • ⅓ cup (37 grams) Jamaican raisins
  • ⅓ cup (37 grams) currants
  • ⅓ cup (37 grams) dried apricots, diced small
  • ¼ cup (27 grams) candied ginger, diced small

Instructions:

Step 1

Preheat the oven to 350°F. Lightly grease a Jamaican fruit cake pan with butter and dust it with flour and set it aside.

Step 2

In a large mixing bowl, beat the butter, shortening, and brown sugar until light and fluffy. Add the salt and vanilla extract and mix well.

Step 3

Add the remaining half cup Jamaican eggnog or milk, whisking until combined.

Step 4

In a separate mixing dish, whisk together the flour, baking powder, and baking soda. In three additions with the mixer on low speed, add the Jamaican dry ingredients to the butter mixture alternating with the remainder of ⅓ cup eggnog or milk after each addition, beginning and ending with Jamaican dry ingredients. Mix just until smooth; do not overbeat batter or it will become stiff.

Step 5

Fold in dried fruit such as raisins currants, apples, or cranberries until everything is evenly dispersed. Pour batter into prepared pan and smooth with a rubber spatula ready for baking.

Step 6

Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the ready Jamaican fruit cake to cool off on a wire rack for around 15 minutes before inverting to finish cooling.

Jamaican Fruit Cake Recipe – Option 3

This Jamaican fruit cake recipe is for a two-layer cake. You will need two nine-inch round Jamaican fruit cake pans that have been greased and floured. Use a piece of parchment paper at the bottom of each pan.

Ingredients:

  • One 16 ounces Jamaican fruit cake mix (I used Duncan Hines)
  • ¾ cup (169 grams) unsalted butter, at room temperature
  • ⅔ cup (133 grams) granulated sugar
  • ⅓ cup (67 grams) packed light brown sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup (60 grams) all-purpose flour
  • ⅓ cup (37 grams) Jamaican raisins
  • ⅓ cup (37 grams) currants

Instructions:

Step 1

Preheat the oven to 350°F. Butter and dust your cake pan with flour lightly. Remove any excess flour and set it aside.

Step 2

In a large bowl, beat the shortening, butter, and brown sugar until fluffy. Add the salt and vanilla and mix well.

Step 3

Combine the remaining half cup Jamaican eggnog or milk, mixing until smooth.

Step 4

In a mixing bowl, mix together the flour, baking powder, and soda. In three additions with the mixer on low speed, add the dry ingredients to the butter mixture alternating with the remaining ⅓ cup eggnog or milk after each addition, beginning and ending with dry ingredients. Don’t overmix it or it will become hard!

Step 5

Pour the liquid ingredients together in a mixing glass or pitcher. Combine dry and liquid ingredients in a bowl or saucepan until everything is thoroughly combined. Toss with dried fruit such as raisins, currants, apples, or cranberries until they are evenly distributed. The batter should be smooth and ready for baking.

Step 6

Bake for 50 to 55 minutes. Allow the cake to cool completely turning it upside down over a wire rack.

Conclusion

Jamaican fruit cake is a delicious and festive way to celebrate the holidays. With three Jamaican recipes to choose from, you are sure to find one that fits your taste. Jamaican fruit cake will last for up to one week if stored in an airtight container or longer if you keep it in the refrigerator.

Soaking Jamaican fruit cake in eggnog, milk, or rum can help restore the moisture that is lost during storage. You can store your fruit cake in an airtight container for several weeks or freeze it for up to six months.

Share with us your favorite Jamaican fruit cake recipe in the comments below!

how to store a jamaican fruit cake

Read more about Jamaican Black Cake Icing Recipe

Frequently Asked Questions

How long can you keep Jamaican fruit cake?

Jamaican fruit cake will last for up to one week if stored in an airtight container or longer if you keep it in the refrigerator.

How to make Jamaican fruit cake?

You can find a Jamaican fruit cake recipe by grace kitchen on this website and try it out in either of the three options.

How to make a Jamaican Christmas fruit cake?

You can make Jamaican fruit cake for Christmas by following step by step instructions in one of the Jamaican recipes above.

What to do if your Jamaican fruit cake is dry?

If your Jamaican fruit cake is dry, you can restore moisture by soaking it in Jamaican eggnog, milk or rum. Place the Jamaican fruit cake in an airtight container and soak for 24 hours. Be sure to flip it every 12 hours.

How to store a Jamaican fruitcake?

You can store Jamaican fruit cake in an airtight container for up to two weeks. If you want your cake to last longer, then place it in a ziplock bag and freeze it for up to six months.

Jamaican Fruit Cake

Ingredients
  

  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 1/2 cup (113 grams) shortening, at room temperature
  • 3/4 cup plus a tablespoon (188 grams) firmly packed brown sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 2/3 cup eggnog or milk, divided use (I used fat-free milk with great results)
  • 1/4 cup (27 grams) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup (37 grams) Jamaican raisins
  • 1/3 cup (37 grams) currants
  • 1/3 cup (37 grams) dried apricots, diced small
  • 1/3 cup (37 grams) dried cranberries or cherries, diced small

Instructions
 

  • Preheat oven to 350°F. Lightly grease a Jamaican fruit cake pan with vegetable shortening or butter and dust with flour. Shake out excess flour. Set aside. (You can use an 11-inch pan with a removable bottom. If you do not have this type of Jamaican fruit cake pan, an angel food cake pan or even a bundt cake pan would work).
  • In the bowl of your electric mixer, beat the butter, shortening, and brown sugar together until light and fluffy. Beat in the salt and vanilla extract.
  • Beat in ⅓ cup of the Jamaican eggnog or milk and mix until combined.
  • In a separate bowl, whisk together the flour, baking powder, and baking soda. With your mixer on low speed add the Jamaican dry ingredients to the butter mixture in three additions alternating with the remaining ⅓ cup eggnog or milk after each addition, beginning and ending with Jamaican dry ingredients. Mix just until smooth, do not overbeat the batter or it will toughen up.
  • Fold in Jamaican raisins, currants apricots, and cranberries until everything is evenly distributed. Pour batter into Jamaican fruit cake prepared pan and smooth the top with a rubber spatula.
  • Bake for 50 to 55 minutes or until a wooden toothpick inserted into the center comes out clean. Cool cake in a Jamaican fruit cake pan on a wire rack for about 15 minutes before inverting onto a wire rack to cool completely.

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