Whole Wheat Fruit Cake | Jamaican Dessert

By Executive Chef Simone Walker Barrett

 PREP TIME:          DIFFICULTY:           YIELD: 

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​Ingredients

• 8oz Butter
• 8oz Brown Sugar
• 8 Eggs
• 16oz Whole wheat Flour
• 6oz Bread Crumbs
• 1tsp Salt
• 2tsp Baking Powder
• 1tsp Baking Soda
• 1 Cup Raisin
• 1 Cup Prunes
• 1 Cup Currants
• 1 Cup Shredded Coconut​

• 1 Cup mashes ripe Banana
• 2 Cups Red Label Wine
• 1tsp Grated Ginger
• 1tsp Cinnamon Powder
• 1tsp Nutmeg Powder
• 1tsp Mixed Spice
• 1tbsp Vanilla
• 1tsp Almond Extract
• 1tsp Rosewater
• 1tbsp Orange Rind
• 1tsp Lime Rind
• 1tbsp Lime Juice
• 4tbsp Browning
• ½ Cup Cashew Nuts

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Directions

• .Place raisin, prunes, currants, coconut, ripe banana, wine, spices, ginger and rum in a two quart sauce pot and bring to a boil.
• Simmer for five minutes.
• Remove from heat, chop in a blender, cool completely before using.
• Pre-heat oven 350 degreesF. Grease and line two 9” cake pans.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time. Mixing well after each addition. 
• Sift flour, bread crumbs, baking powder, salt and baking soda together in a bowl.
• Fold flour mixture into creamed butter and sugar alternately with soaked fruits.
• Fold in remaining flavourings, browning, rinds, lime juice and cashew nuts.
• Pour batter into greased lined pans. Bake for 45 minutes to 1 hour at 350oF.

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