Light and Fluffy Alcohol-Free Jamaican Fruit Cake (With Eggs)

Light and Fluffy Alcohol-Free Jamaican Fruit Cake (With Eggs)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the fruit: At least a day ahead (or up to weeks for better flavor), combine all the dried fruits in a bowl and cover with grape juice. Let soak covered at room temperature. This softens the fruit and adds moisture without alcohol.

Step 2

Preheat oven to 325°F (160°C). Grease and line an 8-inch round cake pan with parchment. Place a pan of hot water on the bottom rack of the oven (for steam to keep the cake moist and promote even rising without cracking).

Step 3

Blend the fruit: Drain the soaked fruits (reserve a little juice if needed for moisture). Blend about half the fruits to a semi-smooth paste (8 oz total for the batter). Leave the rest chunky if you like texture, or blend all for smoother cake.

Step 4

Cream the butter and sugar: In a large bowl, beat the butter and sugar with an electric mixer for 4-5 minutes until very pale, light, and fluffy. This step is key for trapped air and a lighter texture.

Step 5

Add eggs: Beat in the eggs one at a time, mixing well after each.

Step 6

Mix in wet additions: Stir in the blended fruit, browning, molasses, mixed spice, vanilla, and almond extract until combined.

Step 7

Combine dry ingredients: In a separate bowl, sift together the flour, cinnamon, baking powder, nutmeg, and salt.

Step 8

Fold together: Gently fold the dry ingredients into the wet mixture until just combined—do not overmix to keep it fluffy.

Step 9

Bake: Pour into the prepared pan. Bake for 90-105 minutes, or until a skewer inserted comes out clean. If the top browns too quickly, tent with foil.

Step 10

Cool: Let cool in the pan for 20 minutes, then turn out onto a rack. No post-bake soak needed—this keeps it lighter.