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Jamaican Fruit Cake


  • 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


  • 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.