Jamaican Whole Wheat Fruit Cake

By: Chef Simone Walker-Barrett

This Whole Wheat Fruit Cake is a healthy twist to a Jamaican favourite dessert (the Fruit Cake). This option is Diabetic-friendly and awesome without losing anything in flavour.

Here’s how you can make it in the comfort of your own home!

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

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 degrees F. 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 350 degrees F.

Serve and enjoy!

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