Jamaican rum Christmas cake recipe
Based on a Caribbean black fruit cake recipe, this is rich, dark and very boozy! Follow our tip to make it gluten free
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Cooking tools:
- Cake pan
- Oven
- Mixing bowl
- Wooden spoon
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Sifter
- Parchment paper
- Cooling rack
- Saucepan
- Grater
- Microplane
Ingredients
- 200g dried prunes, chopped
- 200g raisins
- 100g sultanas
- 100g dried pineapple, chopped
- 125g dried Morello cherries, or more raisins
- 50g stem ginger, finely chopped
- 125ml dark rum, plus extra to feed if desired
- 125ml port
- 200g self-raising flour
- 50g ground almonds
- 1½ tsp ground mixed spice
- ½ tsp ground cinnamon
- 1⁄4 tsp ground nutmeg
- finely grated zest of 2 oranges
- 175g soft unsalted butter, plus extra to grease
- 175g dark muscovado sugar
- 2 tbsp black treacle
- 4 medium eggs, beaten
- 1 tsp vanilla extract
- 150g fresh pineapple (peeled and cored weight, from a whole pineapple)
- 1 tbsp stem ginger syrup from the jar
- 175g icing sugar, sifted
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