A Taste Of Jamaican Cuisine For Your Christmas Celebration

Christmas is right around the corner and it’s never too early to start planning your menu. Here are a few recipe suggestions.

Recipes – Jamaican Holiday Cuisine

Christmas Fruit Cake

Here is the recipe I wrote about in my social media post “Taste of Jamaican Cuisine for your Christmas Celebration.”


  • 1-lb Raisins
  • 8-ozs Prunes
  • 1-oz Mixed Peel
  • 4-oz Glazed Cherries
  • 1-cup Red Wine
  • ¼ cup Rum
  • 1 cup Butter
  • 1 cup Brown Sugar
  • 4 Eggs
  • 1-tsp Vanilla
  • ½-tsp Nutmeg (grated)
  • ½-tsp Almond Essence
  • ½-tsp Orange Flavoring
  • 1-tbsp Cherry Brandy
  • 2 cups Flour
  • 1 cup Pineapple Juice
  • ¼ -cup Caramel coloring

How to Make The Cake

As early as the day before, (but for as long as one year before you bake the cake you can soak the raisin and prunes covered in a glass jar with a tight fitted lid.

Bake for about 2 hours. Test cake for “doness” with a knife or tooth pick when knife or toothpick comes out almost clean.

Place raisins in saucepan and pour the wine over the raisins. Cover and boil gentle over a medium heat, until raisins plump.

Cool completely, place in a glass jar or ceramic jar with a tight coverlid.

Pour in the rum. Cover and set aside.

Chop prunes and cherries in food processor or blender. Set aside. Mince peel finely and set aside. Sift flour and set aside.

Grease and line with parchment paper a 9” baking pan and set aside.

Preheat oven to 300 degrees F.

In a Mixing bowl, or a (food processor), combine the butter, sugar, eggs and all flavorings. Beat on high speed with electric mixer till high and light.

Add the flour and stir in until just blended.

Add all the fruits and pineapple juice and stir in till just blended.

Add enough caramel coloring to give a dark brown color.

Pour into baking pan, cover and seal with aluminum foil and place in oven.

Bake for about 2 hours. Test cake for “doness” with a knife or tooth pick when knife or toothpick comes out almost clean.

Cool the cake
Makes 4 ½ 1b/ 2 kg cake

Serves about 20

Sorrel Drink


  • 1- lb. Sorrel (picked)
  • 3 – qts. Water
  • 1- tsp. Whole Pimento Seeds
  • 4 Limes
  • 1 cup Brown/ Granulated Sugar
  • ½ – cup Rum (optional)

How to Make Sorrel:

Wash sorrel thoroughly.

In non-metallic or stainless steel pot combine water, sorrel and pimento.

Boil for 15 minutes, covered.

While the sorrel is steeping, cut the limes in half and juice. Set aside.

Remove sorrel from heat and cool.

Strain but return the pimento to strained sorrel

Add lime Juice, sugar and (rum optional), stir well to dissolve sugar.

Taste and if desired, add more sugar.

Pour into bottles and cover tightly and refrigerate.

Pimento seeds will rise to the top. Sorrel will keep for several weeks

Makes 3qts/ 3 liters

You can obtain dried Sorrel at the Jamaican stores, and Hispanic stores as flor de Jamaica.

Do you have any favorite Jamaican recipes that are your go to for the Holiday season? If so, please leave a comment below! 

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