Fruit and Wine Cake

    (88)
    1 hour 50 minutes

    I use this recipe at Christmas and birthdays. It's a dark, rich fruit cake for wine and fruit lovers!


    71 people made this

    Ingredients
    Serves: 12 

    • 500g butter
    • 2 cups (400g) white sugar
    • 9 eggs
    • 1/4 cup (60ml) white rum
    • 1 tablespoon lime juice
    • 1 teaspoon vanilla essence
    • 1 tablespoon almond essence
    • zest of one lime
    • 450g chopped dried mixed fruit
    • 2 cups (500ml) red wine
    • 1 cup (250ml) dark molasses
    • 2 1/2 cups (315g) plain flour
    • 3 teaspoons baking powder
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cinnamon
    • 1 pinch salt

    Directions
    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. Preheat oven to 180 degrees C. Grease and flour 2 - 23cm round cake tins.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs then add rum, lime juice, vanilla, almond essence and lime zest. Stir in mixed fruit, wine and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
    3. Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the centre comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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    Reviews and Ratings
    Global Ratings:
    (88)

    Reviews in English (81)

    by
    244

    I used this recipe and it came out just as I wanted it. I love it and it is just like the Christmas cake my mother bakes in Jamaica. I live in the U.K. now and I have search the internet looking for a good recipe and Sharon's is the best of them all. Although I had the fruit blended instead of having them in as they were just soaked and I have also added 1/2 bottle of red label wine, 1/2 bottle of Grace Browning and even 1/2 cup more of white rum to my cake. While baking I placed a baking tray with water below to ensure my cake remain soft.  -  27 Dec 2003  (Review from Allrecipes USA and Canada)

    by
    140

    I'm really disappointed at this recipe. After I spent time and money, it turned out to be something completely different from what I was expecting. I ended up with so much batter, I filled up the two 9-inch round cake pans the recipe asks for, plus one 9x13 rectangular pan!! When I put the cake pans in the oven, the batter started to rise nicely, but it suddently flattened, and I didn't open the oven door or did something to make it flatten. The taste is not bad, but I couldn't taste the wine or rum at all. I don't know if I did something wrong, but I read the instructions very carefully to make sure I was doing everything right. This fruitcake turned out to be a pain in the neck.  -  24 Dec 2003  (Review from Allrecipes USA and Canada)

    by
    101

    YUMM i tried this once and ever since i have made it about 20 times!!! ITS GOOD!!!!!!!!!!!!!!!  -  20 Oct 2003  (Review from Allrecipes USA and Canada)

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