Do you crave the delectable taste of the traditional Jamaican Christmas cake but just don’t know how to make it? Well, look no further. Our Today will show you how it’s done.

There is no Christmas without a generous slice of Christmas or black cake coupled with a nice glass of sorrel juice.

While the task may be considered tedious for some people, baking the Christmas cake can be a very fun experience. After all, food tastes better when it is made with love!

Soak dried fruits

For the best flavour, soak your dried fruits in Red Label Wine for at least one week, though soaking them for up to a year is even better. The longer they soak, the more flavour the fruits will absorb.

• Place the dried fruits into a large jar or container.
• Pour enough Red Label Wine (or rum) to completely cover the fruits.
• Seal the jar tightly to ensure the liquid stays in.
• Allow the fruits to soak for the desired period, letting them absorb the full flavour of the wine or rum.

No time to soak? Try this quick method for Jamaican black fruit cake

If you’re short on time, you can speed up the soaking process. Simply place all your dried fruits in a pot, pour enough Red Label Wine to cover them, and bring it to a boil for 1-2 minutes. After boiling, let the mixture cool and then allow it to marinate for 24 hours. This method will give the fruits the same rich flavour as if they had soaked for a month.

Here is a list of ingredients you will need for a 4 1b Christmas cake:

• 1/2 pound butter
• 1 teaspoon almond flavoring
• 6 ounces bread crumbs
• 1/2 dozen eggs
• 1 tablespoon mixed spice
• 1/2 pound granulated sugar
• 4 cups mixed fruits (raisins, currants, prunes, citron, cherries, dates)
• 6 ounces flour
• 2 cups port wine
• 1 cup white rum
• 1/2 cup chopped nuts
• 1 tablespoon browning
• 1 teaspoon baking powder
• 2 teaspoons vanilla
• 2 teaspoons lime (or orange) rind
• 1/2 teaspoon salt
• 1 teaspoon of rose water (optional)

Instructions for preparing Jamaican black fruit cake:

• Prepare the tin: Line the sides of the tin with two layers of paper and the bottom with four layers of brown paper and one layer of grease-proof paper. Grease the tin with shortening.
• Cream butter and sugar: Beat the butter and sugar together until light and fluffy.
• Add flavourings: Mix in the browning, vanilla, almond flavouring, lime juice, and lime rind.
• Incorporate eggs: Add eggs one at a time, beating well after each addition.
• Add fruits and nuts: Stir in the soaked fruits, cherries, dates, and nuts.
• Mix dry ingredients: Combine breadcrumbs, flour, baking powder, salt, and mixed spice in a separate bowl.
• Combine with liquids: Add the dry ingredients alternately with rum and port wine, mixing thoroughly.
• Bake: Pour the mixture into the prepared tin and bake at 250°F for about 2 hours.
• Cool: Once baked, remove from the oven and let the cake cool.