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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Place butter and sugar into a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs; add rum, lime juice, almond extract, vanilla, and lime zest. Stir in dried fruit, wine and molasses.

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Step Three: Egg Mixture. Add eggs two at a time to another large bowl, and beat using a hand mixer or whisk until light yellow in colour and foamy on top (about 5 minutes). To the egg mixture add the vanilla, browning, molasses and gently mix using low speed (about 30 seconds).

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Preheat oven to 350 . Cream butter and sugar. In a bowl remove chalaza from eggs, add lemon juice and zests to eggs and beat everything together. Add egg mixture to the creamed butter and sugar 1/8th at a time and mix until all is combined. Add vanilla extract, rose water, almond essence to the mixture.

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Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice.

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Fruits must be soaked at least 24hrs before preparing. In a bowl, cream butter, sugar and browning until soft and fluffy. Sieve all dry ingredients into a big mixing bowl. Beat eggs and add to the mixture of butter, sugar, and browning. Add fruits along with the remaining rum and wine to the creamed butter and sugar.

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Fold in the fruit, then add the rum and wine mix. Mix until evenly distributed. Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for approximately 1 to 1.5 hours or until a toothpick inserted into the center comes out clean.

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Preheat oven to 350°F. Lightly grease a Jamaican fruit cake pan with vegetable shortening or butter and dust with flour. Shake out excess flour. Set aside. (You can use an 11-inch pan with a removable bottom. If you do not have this type of Jamaican fruit cake pan, an angel food cake pan or even a bundt cake pan would work.)

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Prepare the dry ingredients: sieve the flour and baking powder, add the nutmeg, ground cinnamon, and ground allspice and combine - set aside. Pulse the fruit for about a minute. Now preheat the over at 170. The cake batter: Start by creaming the butter and sugar for about a minute.

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Preheat the oven to 220 C. In the bowl of a stand mixer or in an extra-large mixing bowl, cream the butter and sugar with a paddle attachment or an electric cake mixer. Add the eggs, one by one, beating just until incorporated after each addition. Add the vanilla and lime zest and mix until just combined.

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9. Grease baking pans lightly (not too light), line with greased paper then grease and flour lined pans. Pour mixture into tins then place the tins in the oven to bake for about 2 hours at 300F. Place a pan of water in the bottom of the oven to ensure cakes do not dry out. via msfay1. 10.

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Cream butter, sugar and browning until soft and fluffy. Beat eggs, wine/brandy together. Add egg mixture to creamed butter and sugar. Add fruits. Add flour and fold in. Do no over-beat when mixing. Bake at 350F for 1 1/2 hours. Yield: 9′ round cake. A Jamaican Christmas celebration is not complete without Jamaican Christmas Fruit cake.

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Step 1. Toss 1½ lb. unsweetened dried cranberries, 1 lb. dark raisins, 1 lb. dried mango, 1 lb. pitted prunes, and 8 oz. golden raisins in a large airtight container to combine. Pour in 2 cups.

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Other ingredients include sugar, butter, eggs, and flour. The cake is usually made with a combination of dried fruits and nuts, as well as some fresh fruits like bananas and apples. It is a very rich cake, and it is also very sweet. The combination of rum and dried fruits makes it a very flavorful cake.

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To soak the fruit quickly, simmer the fruit and alcohol until the fruit is plump! Heat the blend of dried fruits with the port and rum in a saucepan over medium heat. Bring the mixture to a low boil, then reduce the heat and simmer for 15 minutes. Remove from heat and allow to cool before blending.

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Instructions. Soak the dried fruit: In a large jar or airtight container, combine the mixed dried fruit, candied citrus peel, and rum or wine. Seal the container and let the fruit soak at room temperature for at least 24 hours, or up to 2 weeks, shaking the container occasionally. Preheat the oven to 300°F (150°C).