Delicious Jamaican Dr. Bird Cake Recipe – Spiced Fruitcake with Rum and Nuts

Introduction

Jamaican Dr. Bird Cake is a delightful and traditional dessert with rich, spiced fruit flavors. This cake, often enjoyed during special occasions such as Christmas, embodies the flavors of Jamaica and is a perfect example of the island’s vibrant culinary heritage. The cake is named after the Dr. Bird, a type of hummingbird, and it combines dried fruits, nuts, and dark rum to create a mouth-watering treat. In this article, we will guide you through the process of making this delicious cake, offering insights into its origin, ingredients, preparation steps, and more.

What is Jamaican Dr. Bird Cake?

Jamaican Dr. Bird Cake is a traditional fruitcake packed with flavor, moisture, and spice. It is often referred to as a “Christmas cake” in Jamaica due to its popularity during the holiday season. What makes it unique is the combination of dried fruits like raisins, currants, and prunes, paired with rum-soaked ingredients and the inclusion of spices like cinnamon, nutmeg, and allspice. These ingredients work together to form a sweet and spiced cake that is perfect for any special occasion.

Origin of Jamaican Dr. Bird Cake

The Dr. Bird Cake has strong ties to Jamaican culture and heritage. The cake’s name is inspired by the Dr. Bird, which is the national bird of Jamaica. Known for its vibrant green feathers and its habit of pollinating flowers, the Dr. Bird is a symbol of life and vitality in the Caribbean. Much like the Dr. Bird, this cake combines rich ingredients and a unique flavor profile that represents the island’s zest for life.

Though variations of fruitcake exist in many cultures, the Jamaican Dr. Bird Cake stands out with its use of dark rum and tropical fruits, which are common in Caribbean cooking. The cake is not just a dessert, but also a reflection of the island’s culture, where rum, fruits, and spices come together to create a culinary masterpiece.

Ingredients for Jamaican Dr. Bird Cake

For the Fruit Mixture:

• 1 ½ cups mixed dried fruits (raisins, currants, sultanas)
• 1 cup prunes, chopped
• 1 cup candied cherries, chopped
• 1 cup dried papaya (or pineapple), chopped
• 1 cup dark rum (Jamaican rum like Appleton Estate preferred)
• ½ cup freshly squeezed orange juice
• 1 tablespoon grated fresh ginger (optional)

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon allspice
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups packed brown sugar (preferably dark brown)
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup unsweetened applesauce or fruit puree
• 1 cup chopped nuts (walnuts or pecans work great)
• ½ cup chopped crystallized ginger (optional)

And lastly for the Glaze:

• ¼ cup dark rum
• ¼ cup water
• 2 tablespoons sugar

Step-by-Step Directions and Preparation Method

1. Prepare the Fruit Mixture

In a large bowl, combine the dried fruits, chopped prunes, cherries, papaya, and grated ginger (if using). Pour the dark rum and orange juice over the mixture and stir. Cover and let it soak for at least 24 hours, but ideally 48 hours. The longer it soaks, the more intense the flavors will become.

2. Prepare the Cake Batter

Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan or bundt pan with parchment paper. In a separate bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, allspice), and salt.

In another large bowl, cream the softened butter and brown sugar together until light and fluffy (about 5 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the flour mixture in batches, alternating with the applesauce or fruit puree, and mix until combined. Fold in the soaked fruit mixture, nuts, and crystallized ginger (if using).

3. Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 1 hour and 30 minutes to 2 hours, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover with aluminum foil and continue baking. Once done, remove from the oven and let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

4. Prepare the Glaze

In a small saucepan, combine the dark rum, water, and sugar. Heat over medium heat, stirring until the sugar dissolves. Simmer for about 5 minutes until it thickens slightly. Brush the glaze over the cooled cake for a shiny finish and extra flavor.

5. Serve and Enjoy

This cake is best when allowed to rest for a day or two, letting the flavors meld together. Wrap it in plastic wrap to keep it moist. Slice and serve during special occasions, or enjoy with tea or coffee!

Variations of Jamaican Dr. Bird Cake

While the traditional Jamaican Dr. Bird Cake is beloved for its rich fruit and nut combination, there are a few variations you can experiment with:

1. Non-Alcoholic Version: If you prefer a non-alcoholic version, replace the rum with fruit juice or apple juice. The juice will still add some sweetness and moisture to the fruit mixture.
2. Different Fruits: You can substitute dried papaya with dried pineapple or other tropical fruits to create variations in flavor.
3. Vegan Dr. Bird Cake: For a vegan twist, substitute the butter with vegan butter or coconut oil, and use flax eggs or aquafaba instead of chicken eggs.

FAQs About Jamaican Dr. Bird Cake

1. Can I make Jamaican Dr. Bird Cake ahead of time?
Yes! In fact, this cake tastes better after resting for a few days. Allow it to sit wrapped in plastic wrap or foil for at least 24-48 hours before serving to let the flavors deepen.

2. Can I freeze Jamaican Dr. Bird Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in foil. It will stay fresh in the freezer for up to 3 months. Thaw it in the fridge before serving.

3. Is Jamaican Dr. Bird Cake gluten-free?
This recipe is not gluten-free, as it uses all-purpose flour. However, you can substitute with gluten-free flour blends to make it suitable for those with gluten sensitivities.

4. How long will Jamaican Dr. Bird Cake last?
When stored at room temperature in an airtight container, it will last for up to 5 days. For longer storage, wrap it well and freeze it.

Conclusion

Jamaican Dr. Bird Cake is more than just a cake; it’s a celebration of Jamaican culture and flavors. Rich in spices, dried fruits, and nuts, with the depth of dark rum, it’s a treat that’s sure to impress at any special occasion. Whether you’re celebrating Christmas or simply indulging in a rich dessert, this cake offers an authentic taste of the Caribbean. Follow the recipe, experiment with variations, and enjoy every slice of this flavorful masterpiece.

 Delicious Jamaican Dr. Bird Cake Recipe – Spiced Fruitcake with Rum and Nuts

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• Author: David Andersson
• Total Time: 1 hour 20 minutes
• Diet: Vegetarian

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Description

The Dr. Bird Cake has strong ties to Jamaican culture and heritage. The cake’s name is inspired by the Dr. Bird, which is the national bird of Jamaica. Known for its vibrant green feathers and its habit of pollinating flowers, the Dr. Bird is a symbol of life and vitality in the Caribbean. Much like the Dr. Bird, this cake combines rich ingredients and a unique flavor profile that represents the island’s zest for life.

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Ingredients

Scale 1x2x3x

For the Fruit Mixture:

• 1 ½ cups mixed dried fruits (raisins, currants, sultanas)

• 1 cup prunes, chopped

• 1 cup candied cherries, chopped

• 1 cup dried papaya (or pineapple), chopped

• 1 cup dark rum (Jamaican rum like Appleton Estate preferred)

• ½ cup freshly squeezed orange juice

• 1 tablespoon grated fresh ginger (optional)

For the Cake:

• 2 ½ cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon allspice

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1 ½ cups packed brown sugar (preferably dark brown)

• 4 large eggs

• 1 teaspoon vanilla extract

• ½ cup unsweetened applesauce or fruit puree

• 1 cup chopped nuts (walnuts or pecans work great)

• ½ cup chopped crystallized ginger (optional)

For the Glaze:

• ¼ cup dark rum

• ¼ cup water

• 2 tablespoons sugar

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Instructions

1. Prepare the Fruit Mixture
In a large bowl, combine the dried fruits, chopped prunes, cherries, papaya, and grated ginger (if using). Pour the dark rum and orange juice over the mixture and stir. Cover and let it soak for at least 24 hours, but ideally 48 hours. The longer it soaks, the more intense the flavors will become.

2. Prepare the Cake Batter
Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan or bundt pan with parchment paper. In a separate bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, allspice), and salt.

In another large bowl, cream the softened butter and brown sugar together until light and fluffy (about 5 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the flour mixture in batches, alternating with the applesauce or fruit puree, and mix until combined. Fold in the soaked fruit mixture, nuts, and crystallized ginger (if using).

3. Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 1 hour and 30 minutes to 2 hours, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover with aluminum foil and continue baking. Once done, remove from the oven and let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

4. Prepare the Glaze
In a small saucepan, combine the dark rum, water, and sugar. Heat over medium heat, stirring until the sugar dissolves. Simmer for about 5 minutes until it thickens slightly. Brush the glaze over the cooled cake for a shiny finish and extra flavor.

5. Serve and Enjoy
This cake is best when allowed to rest for a day or two, letting the flavors meld together. Wrap it in plastic wrap to keep it moist. Slice and serve during special occasions, or enjoy with tea or coffee!

Notes

The Jamaican Dr. Bird Cake, also known as Hummingbird Cake, is a tropical delight filled with ripe bananas and crushed pineapple, symbolizing the island’s warmth and flavor. Traditionally served at celebrations, this moist and flavorful cake is perfect on its own or topped with cream cheese frosting and a sprinkle of chopped pecans. For an extra island touch, garnish with toasted coconut or a dash of rum glaze. Enjoy a slice of the Caribbean!

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Jamaican

Keywords: Delicious Jamaican Dr. Bird Cake Recipe