Jamaican Wedding Cake

Jamaican Wedding Cake Recipe - Traditional and Delicious

Region / culture: Jamaica | Preparation time: 3 weeks (for soaking fruit) | Cooking time: 2-2.5 hours | Servings: 12-16

Introduction

Jamaican Wedding Cake is a traditional dessert that is rich in flavor and history. This decadent cake is typically served at weddings and other special occasions in Jamaica. The cake is made with a variety of dried fruits, nuts, and rum, giving it a unique and delicious taste.

History

Jamaican Wedding Cake has its roots in the Caribbean, where it is a popular dessert for celebrations. The cake is believed to have originated from the British fruitcake tradition, but with a Jamaican twist. The addition of rum and local fruits gives this cake a distinct flavor that sets it apart from traditional fruitcakes.

Ingredients

1 lb (454 g) of raisins
0.5 lb (227 g) of currants
0.25 lb (113 g) of prune
1 cup of dark rum
1.5 lb (680 g) of Packed brown sugar (3.25 cups)
0.5 lb (227 g) of butter
6 beaten eggs
0.5 lb (227 g) of flour
0.5 tsp of baking powder
1 tsp of mixed spice (nutmeg, cinnamon, cloves and allspice)
0.25 lb (113 g) of Mixed fruit peel
0.25 lb (113 g) of Chopped nuts (optional)

How to prepare

Wash and dry the fruit, then put it through a food processor to chop.
Soak the fruit in 0.75 cup of rum in a covered container for at least three weeks, stirring every few days.

When ready, make the cake

Heat 1 lb (454 g) of brown sugar in a heavy-bottomed frying pan until melted; simmer until it turns dark brown.
Let the melted sugar cool. If you live in a city, you can probably find "burnt sugar" in specialty markets like West Indies and some Latin markets.
Using commercial sugar will result in a darker cake.
Cream the butter and the remaining brown sugar.
Add the eggs a little at a time.
Add the soaked fruits with their liquid, and enough caramelized sugar to make it as dark as desired.
Add the dry ingredients and nuts.
Pour the batter into a greased 9 or 10" springform pan, with the bottom lined with waxed paper.
Bake at 300°F (149°C) for about 2 to 2.5 hours.
Sprinkle some of the remaining 0.25 cup of rum over the cake immediately after removing it from the oven.
Repeat this step a few times. Allow the cake to remain in the pan for 2–3 days.

ICING THE CAKE

Remove the cake from the pan and place it on a cake plate.
Roll out the almond paste to a circle big enough to drape over the cake, covering the top and sides.
Smooth the almond paste tightly over the cake and trim the bottom edges.
Allow it to dry for a day before adding the Royal icing.

Royal Icing (this is an icing that becomes quite hard)

Beat 2 egg whites to a froth.
Add 1 lb (454 g) of confectioner's sugar, a little at a time, on low speed.
Add the juice of one lemon and continue beating until stiff peaks form.
Using a knife dipped in hot water, spread the icing over the almond paste.
DO NOT LEAVE UNUSED ICING UNATTENDED...IF YOU HAVE TO STOP, MAKE SURE IT IS COVERED WITH DAMP PAPER TOWELS, OR COVERED AND REFRIGERATED.

Variations

Add a splash of rum to the Royal icing for an extra kick of flavor.
Substitute the dried fruits with your favorite mix of fruits for a unique twist.
Experiment with different nuts, such as almonds or pecans, for added crunch.

Notes

Royal icing hardens and dries up quickly.
A second layer of icing may be applied when the first has dried.
Decorate as desired.

Cooking Tips & Tricks

Soaking the dried fruits in rum for at least three weeks is essential to infuse the cake with flavor.

- Caramelizing the sugar adds a rich and deep flavor to the cake.

- Allowing the cake to rest for a few days after baking helps to enhance the flavors and texture.

- Rolling out the almond paste and icing the cake requires patience and precision for a beautiful presentation.

Serving Suggestions

Jamaican Wedding Cake is best served in small slices with a cup of coffee or tea. It can also be enjoyed with a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Caramelizing the sugar adds depth and richness to the cake.

- Allowing the cake to rest for a few days before icing helps to develop the flavors.

- Rolling out the almond paste requires patience and precision for a smooth finish.

Ingredient Substitutions

If you prefer a lighter cake, you can use white sugar instead of brown sugar.

- For a nut-free version, simply omit the nuts from the recipe.

- You can use orange juice or apple cider as a non-alcoholic substitute for rum.

Make Ahead Tips

Jamaican Wedding Cake can be made ahead of time and stored in an airtight container for up to a week. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Decorate the top of the cake with fresh flowers or edible gold leaf for a stunning presentation. You can also add a sprinkle of powdered sugar for a simple and elegant touch.

Pairing Recommendations

Jamaican Wedding Cake pairs well with a glass of dessert wine, such as port or sherry. It also goes well with a cup of strong black coffee or tea.

Storage and Reheating Instructions

Store Jamaican Wedding Cake in an airtight container at room temperature for up to a week. To reheat, simply place a slice in the microwave for a few seconds or in a preheated oven for a few minutes.

Nutrition Information

Calories per serving

Each serving of Jamaican Wedding Cake contains around 400 calories, making it a rich and indulgent dessert option.

Carbohydrates

Jamaican Wedding Cake is high in carbohydrates due to the sugar and flour used in the recipe. Each serving contains approximately 60 grams of carbohydrates.

Fats

The butter and nuts in Jamaican Wedding Cake contribute to its fat content. Each serving contains around 20 grams of fat.

Proteins

While Jamaican Wedding Cake is not a significant source of protein, each serving contains approximately 5 grams of protein from the eggs and nuts.

Vitamins and minerals

Jamaican Wedding Cake provides small amounts of vitamins and minerals from the dried fruits and nuts. It is a good source of iron, vitamin C, and potassium.

Alergens

Jamaican Wedding Cake contains nuts and eggs, which may be allergens for some individuals. It is important to check for allergies before serving this cake.

Summary

Jamaican Wedding Cake is a high-calorie dessert that is rich in carbohydrates and fats. While it may not be a nutritional powerhouse, it is a delicious treat for special occasions.

Summary

Jamaican Wedding Cake is a decadent and flavorful dessert that is perfect for special occasions. With its rich history and unique ingredients, this cake is sure to impress your guests and become a favorite in your recipe collection.

How did I get this recipe?

I can still remember the exact moment I discovered the recipe for Jamaican Wedding Cake. It was a warm summer day, and I was visiting my dear friend Mary in her cozy kitchen. Mary was a Jamaican woman with a smile that could light up a room, and she was known for her incredible baking skills.

As soon as I walked into her kitchen, I was greeted by the warm aroma of spices and sugar. Mary was busy at work, mixing ingredients and humming a sweet tune. I couldn't help but be intrigued by what she was making.

"What are you baking, Mary?" I asked, my curiosity piqued.

Mary turned to me with a twinkle in her eye and said, "I'm making Jamaican Wedding Cake, dear. It's a traditional recipe that has been passed down in my family for generations."

I was immediately intrigued. I had never heard of Jamaican Wedding Cake before, and I was eager to learn more. Mary graciously invited me to stay and watch as she prepared the cake, and I eagerly accepted.

As she worked, Mary explained the history of the recipe to me. She told me that Jamaican Wedding Cake is a rich and decadent fruit cake that is traditionally served at weddings and other special occasions in Jamaica. The cake is filled with a variety of dried fruits, nuts, and spices, and it is soaked in rum to give it a deliciously boozy flavor.

I watched in awe as Mary expertly mixed the ingredients together, her hands moving with precision and grace. She added in the dried fruits and nuts, along with a generous amount of rum, and then poured the batter into a cake tin to bake.

As the cake baked in the oven, the kitchen filled with the most incredible aroma. The sweet scent of spices and rum wafted through the air, making my mouth water in anticipation. I couldn't wait to taste the finished product.

When the cake was finally done baking, Mary carefully removed it from the oven and allowed it to cool. Once it was ready, she sliced me a piece and handed it to me with a smile.

I took a bite of the Jamaican Wedding Cake and was immediately transported to another world. The cake was moist and rich, with a perfect balance of sweetness and spice. The flavors of the dried fruits and nuts melded together perfectly, and the rum added a delightful kick to the cake.

As I savored each bite of the Jamaican Wedding Cake, I knew that I had stumbled upon something truly special. This cake was unlike anything I had ever tasted before, and I was grateful to Mary for sharing her family recipe with me.

From that day on, I knew that Jamaican Wedding Cake would become a staple in my own baking repertoire. I made sure to jot down the recipe in my trusty notebook, so that I could recreate it at home whenever the craving struck.

Over the years, I have made Jamaican Wedding Cake for countless special occasions – birthdays, anniversaries, holidays, and more. Each time I bake this cake, I am reminded of that fateful day in Mary's kitchen, when I discovered a recipe that would become a cherished part of my culinary heritage.

To this day, whenever I bake Jamaican Wedding Cake, I think of Mary and the joy she brought into my life with her delicious creation. I am forever grateful for the opportunity to learn this recipe from her, and I will always hold it close to my heart. Jamaican Wedding Cake will forever be a symbol of friendship, tradition, and the power of sharing food with loved ones.