Caribbean🍰 Sweets & drinks

Christmas Black Rum Fruit Cake

Name: Christmas Black Rum Fruit Cake
Total time: 3 h 30 min
Cuisine: Caribbean
Ingredients: 2 cups butter; 2 cups sugar; 9 large eggs; 2 tsp grated lime or lemon peel; 1 tbsp vanilla essence or vanilla extract; 4 cups baking flour or all-purpose flour, sifted; 4 tsp baking powder; 1 tsp salt; 2 tsp ground cinnamon; 2 tsp nutmeg; ~2 tsp mixed spice; 4 tbsp browning (for colour); 4 cups soaked blended fruits; ~½ cup dark rum; ~½ cup cherry brandy or wine

⏱ 210 min

A rich, moist Caribbean Christmas cake densely packed with rum-soaked dried fruits and warm spices. This traditional holiday treat is deeply flavoured, boozy, and perfect for festive celebrations.

Adapted from a video by Racquel’s Caribbean Cuisine

Christmas Fruit Cake🍒 (Black Rum Fruit Cake)

Watch on YouTube

Ingredients

butter2 cups
sugar2 cups
large eggs9
grated lime or lemon peel2 tsp
vanilla essence or vanilla extract1 tbsp
baking flour or all-purpose flour, sifted4 cups
baking powder4 tsp
salt1 tsp
ground cinnamon2 tsp

Steps

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1
Prepare the soaked stewed fruits (prunes, raisins, currants, cherries) that have been boiling and soaking in rum and wine for several days or weeks beforehand.
2
Cream the butter and sugar together until very smooth and fluffy, with a light and airy icing-like texture.
3
Whisk the nine eggs in a bowl, add the grated lime peel, then gradually add the egg mixture to the creamed butter and sugar in small batches to prevent curdling.
4
Lightly blend the prepared soaked fruits to a chunky consistency—not whole, not completely smooth—then fold into the batter.
5
Add vanilla essence, browning for colour (more for a darker cake), and a splash of rum to the batter, mixing well.
6
In a separate container, combine the flour, baking powder, cinnamon, nutmeg, mixed spice, and salt, then sift to ensure even distribution.
7
Gently fold the dry ingredients into the wet batter in stages, being careful not to overmix.
8
Pour the batter into pans lined with wax paper, filling them about three-quarters full, then tap to release any air bubbles.
9
Bake in a preheated oven at 250°C for 45 minutes, then reduce to 200°C for another 45 minutes, until a toothpick inserted in the centre comes out clean. Place a water pan at the bottom of the oven to prevent drying.
10
While the cakes are still hot, prick them all over with a skewer and generously soak them with a mixture of rum and cherry brandy, allowing them to absorb the liquid like a sponge.
11
Cover the cakes and let cool for about 5 hours before slicing. Continue to soak over several days to keep them moist and flavourful.

Christmas Black Rum Fruit Cake

Ingredients

Steps

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