Dark Jamaican Christmas Cake

These delicious little Christmas cakes are a treat from Jamaica Blue. They are petit and packed for of decadent flavour, which makes them the perfect addition to any Christmas feast!

Makes: 9 Little Cakes


For Pre-Soaking

150ml Brandy

½ tsp Ground cinnamon

½ tsp Ground nutmeg

½ tsp Ground cloves

½ tsp Salt

1 ½ tsp Vanilla essence

1 tbsp. Brown sugar

400g Fruit mincemeat

110g Prunes - pitted & roughly chopped

50g Glace cherries – roughly chopped

175g Dried mixed fruit

50g Almonds - slivered

Zest of one lemon

Zest of one orange


For the Cake

250g Self raising flour

2 tsp Baking powder

250g Brown sugar

250g Butter

3 Eggs



36 Glace cherries

¼ cup Dried cranberries

2 Egg whites

420gm Icing sugar

20mls Hot water



  • Pre-soak fruit and spices overnight or for a minimum of 4 hours.
  • Heat oven to 170C. 
  • Grease well 9-holes of a 12 cup loose base round dessert pan – cup 7.5cm x 5cm – pan 39cm x 28cm (Texan muffin pans can also be used).
  • Sift the flour & baking powder into a large bowl.
  • Then add the butter, sugar and eggs. Beat with an electric beater until everything is smooth          and fluffy.
  •  Now gradually fold in the pre-soaked fruit mixture.
  • Spoon into prepared holes.
  • Bake on the centre shelf of the oven for 40 minutes.


  • Place the egg whites in a bowl.
  • Use a whisk to lightly beat the egg whites until foamy.
  • Sift icing sugar over the egg whites and stir with a wooden spoon until smooth. Add hot water for correct consistency.
  • Place four glacé cherries onto the cake tops. Then sprinkle each with the dried cranberries.E
  • Drizzle icing over all the little cakes allowing it to run slightly. Allow to set for 10 minutes.
  • Store cake in an airtight container in the fridge.

This delicious recipe is from Classics With A Twist (RRP$19.95) is available in store now at Jamaica Blue cafe.