Irresistibly Moist Caribbean Fruit Cake
Ingredients
For the Fruit Mix (prepare 1 day to 1 week ahead):
2 cups chopped mixed dried fruits (raisins, currants, prunes, apricots, dates)
1 cup chopped candied cherries (red and green)
1 cup mixed peel, finely chopped
1 cup dark rum (or orange juice for a non-alcoholic version)
½ cup port wine (optional, for a deeper flavor)
For the Cake Batter:
1 cup (225g) unsalted butter, softened
1 cup (200g) brown sugar
4 large eggs, room temperature
1 tsp vanilla extract
1 tsp almond extract (optional)
2 cups (250g) all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp allspice
½ cup breadcrumbs (for texture and moisture control)
Zest of 1 orange and 1 lemon
For the Glaze (optional but highly recommended):
¼ cup rum or fruit wine
2 tbsp brown sugar
2 tbsp water
Instructions
Step 1: Soak the Fruits
1. In a large glass bowl, mix the dried fruits, cherries, and peel.
2. Pour in the rum and wine, then stir well.
3. Cover tightly and let the mixture soak for at least 24 hours — up to 1 week for a deeper, richer flavor.
> The longer the fruits soak, the more luxurious your cake will taste!
Step 2: Make the Cake Batter
1. Preheat the oven to 300°F (150°C). Grease and line a 9-inch round or square pan with parchment paper.
2. Cream butter and brown sugar until fluffy.
3. Add eggs one by one, mixing well after each addition.
4. Stir in vanilla, almond extract, and citrus zest.
Step 3: Combine the Dry Ingredients
1. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and allspice.
2. Mix in breadcrumbs for added texture.
Step 4: Combine Everything
1. Gradually fold the dry ingredients into the butter mixture.
2. Stir in the soaked fruits along with their liquid.
3. The batter will be thick — just as it should be!
Step 5: Bake the Cake
1. Pour the batter into the prepared pan and smooth the surface.
2. Bake for 2 to 2½ hours, or until a skewer inserted in the center comes out clean.
3. If the top browns too quickly, loosely cover it with foil.
Step 6: Add the Glaze and Let It Mature
1. In a small saucepan, heat rum, brown sugar, and water until the sugar dissolves.
2. Brush the hot glaze over the freshly baked cake.
3. Allow the cake to cool completely in the pan.
4. For deeper flavor, brush again with rum or wine once cooled, then wrap tightly in foil and let rest for 2–3 days before serving.
Optional Add-Ins
Add 1 cup of chopped nuts (pecans, almonds, or walnuts) for crunch.
Replace half of the rum with orange juice for a lighter taste.
For a glossy finish, brush the top with warm apricot jam before serving.
Storage & Serving Tips
Keeps fresh for up to 3 weeks when wrapped and refrigerated.
The flavor improves with time — patience pays off!
Serve in small, rich slices with tea, coffee, or dessert wine.
Why You’ll Love It
Loaded with fiber, antioxidants, and natural sweetness from real fruits.
Naturally preserved thanks to alcohol and sugar — perfect for long storage.
A traditional favorite for holidays, weddings, and festive gifts.
