Last Christmas, I shared my recipe for Jamaican Black Rum Fruit Cake. In this recipe blog, however, I will demonstrate how to make an Easy Cake Mix Version Of Jamaican Rum Fruit Cake.
I mentioned in my Jamaican Black Rum Fruit Cake recipe blog that my mother taught me an easier version of our traditional Jamaican black fruit cake. As a result, I credit her for inspiring this recipe.
Traditional Jamaican Rum Fruit Cake vs. Easy Cake Mix Rum Fruit Cake
In less than an hour, you’ll have a moist, rum-fruit-flavored cake mix that can be easily prepared for any gathering.
In comparison to the traditional Jamaican Black Fruit Cake, which is darker, denser, and contains more rum, this cake mix version is fluffier and smoother in texture while still having a bit of weight.
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Easy Cake Mix Version Of Jamaican Black Cake Recipe
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How To Make An Easier Cake Mix Version Of Jamaican Black Rum Fruit Cake.
- Hand Mixer
- 9" Fluted Cake Pan
- Mixing Bowl
- 1 box Betty Crocker Cake Mix
- 3 medium Eggs
- ½ cup Vegetable Oil
- 1 cup Water, room temperature
- 1½ cups Rum Soaked Fruits
- 1 tsp. Vanilla Extract
- 2 tbsp. Browning
- 1 can Oil Spray
- Preheat oven to 350 ° F.
- Empty the content of the cake mix into a mixing bowl. Add the oil, eggs, and water as directed on the box of the cake mix. You may use whatever cake mix you desire, but I have used Betty Crocker Yellow Cake Mix. Vanilla and Spiced Cake Mix are two other cake mix flavors that you may also use.
- After you have added the ingredients as directed on the box, use a handheld mixer to thoroughly combine the cake mix ingredients together. If you do not have a hand mixer, a whisk or wooden spoon will suffice for mixing the ingredients together.
- Prunes, currants, raisins, and mixed peels have been soaked in Jamaican J Wray & Nephew White Rum and Cherry Brandy for several months. To find out how to make my simple rum-soaked fruits, go to my Jamaican Black Fruit Cake Recipe by clicking HERE.
- Pour 1½ cups of the rum-soaked fruits into a blender. Blend until the puree smooth. Mix in the pureed fruits to the cake batter with a hand mixer or whisk.
- Mix in the 2 tablespoons of browning and vanilla extract to the cake mixture. You can increase the amount if you want a darker cake. However, too much browning can result in a bitter cake.
- Coat the 9-inch fluted baking pan with cooking spray. A standard 9-inch round pan can also be used. The baking time of a cake, however, may vary depending on the size and shape of the pan. Other factors, such as the ingredients used, may also be important.
- Bake for 35 minutes, or until a knife inserted comes out clean.
- Pour a few corks full of cherry brandy and/or wine over the warm cake. Allow it to cool for at least 10 minutes before removing it from the pan and serving.Don't worry about the cracks on top; I personally like to have the crack valley in my cakes and bread loaves. Furthermore, the fluted can will be presented from the bottom.Cake serves about 8 to 10 people.
- I drizzled rum-flavored icing sugar colored with red food coloring over a slice of this Rum Fruit Cake. This is optional and can be enjoyed without the rum-sweet drizzle ma nizzle.
Food Explora's Fruit Cake Baking tip:Add the water needed for the cake mix recipe to the same blender where you blended the rum-soaked fruits and blend for a few minutes to capture the remaining fruit mixture from the blender walls.
Easy Version Of Jamaican Black Fruit Cake.
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