caribbean fruit cake recipe

Written ByJenny Smyth Posted on
caribbean fruit cake recipe
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The Best caribbean fruit cake recipe

I’m so excited to share with you my favorite Caribbean fruit cake recipe, a traditional dessert that’s been passed down through generations in the West Indies. This moist and flavorful cake is a staple at any gathering, whether it’s a family reunion, a holiday party, or just a cozy night in with loved ones.

The combination of sweet and tangy flavors, along with the crunchy texture of the nuts and the softness of the fruit, makes this cake a true delight. As a busy mom, I appreciate that this recipe is easy to make ahead of time and can be served at room temperature or even refrigerated for up to a week.

My kids love helping me prepare the ingredients, especially when they get to pick out their favorite fruits and nuts to add to the batter. We’ve made this cake for birthdays, weddings, and even just for a fun family dinner – it never fails to impress!

The best part is that it’s not only delicious but also packed with nutritious ingredients like dried fruits, nuts, and spices. My family and I have enjoyed this cake for years, and I’m confident you will too.

The history behind this recipe is fascinating – it’s said to have originated in Jamaica as a way to use up leftover fruits and nuts during the holiday season. Over time, it evolved into the rich and decadent dessert we know today.

Whether you’re looking for a new dessert to try or just want to mix things up from your usual recipes, this Caribbean fruit cake is sure to become a favorite in your household.

Caribbean Fruit Cake

Caribbean Fruit Cake

4.9 from 970 votes

A rich, dark, and moist fruit cake infused with Caribbean rum and spices. This version is packed with dried fruits and nuts, then soaked in rum for a deep, complex flavor.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Fruit Mixture

1 cup raisins
1 cup currants
1 cup chopped prunes
1 cup chopped dried apricots
1 cup chopped candied cherries
1 cup dark rum
1/2 cup cherry brandy

For the Cake Batter

1 cup unsalted butter, softened
1 cup brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
1 tablespoon lime zest
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/4 cup dark rum for brushing

👨‍🍳Directions

1Combine raisins, currants, prunes, apricots, and candied cherries in a large bowl.
2Pour in 1 cup dark rum and cherry brandy, stir well, cover, and let soak at room temperature for at least 24 hours or up to 48 hours, stirring occasionally.
3Preheat oven to 325°F.
4Grease a 9-inch round cake pan and line the bottom with parchment paper.
5In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt.
6In a large mixing bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
7Add eggs one at a time, beating well after each addition, then mix in vanilla extract and lime zest.
8Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
9Fold in the soaked fruit mixture (including any remaining liquid) and the chopped almonds and walnuts until evenly distributed.
10Pour the batter into the prepared cake pan and smooth the top.
11Bake for 1 hour 15 minutes to 1 hour 30 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
12If the top browns too quickly, tent with foil after 45 minutes.
13Let the cake cool in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely.
14While still warm, brush the top with 1/4 cup dark rum.
15Wrap the cooled cake in plastic wrap and store in an airtight container for at least 1 week before serving to allow flavors to meld.

🔧Equipment

Large mixing bowl
Medium mixing bowl
Electric mixer
9-inch round cake pan
Parchment paper
Wire rack
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 180mg🌾Total Carbs: 62g🥦Dietary Fiber: 4g🍬Sugars: 40g🥩Protein: 6g

📝Notes

Soak the dried fruits for at least 24 hours for the best flavor. You can substitute mixed dried fruit for the individual fruits if desired. For a non-alcoholic version, use apple juice or strong black tea instead of rum and brandy, and omit the rum brushing.

Watch Video Of How Caribbean Fruit Cake Works

This Caribbean fruit cake recipe has become a staple in my household for its ease of preparation, versatility in serving sizes, and most importantly its delectable taste that never fails to impress our guests!

It’s perfect for any occasion – whether you’re hosting a dinner party or just need something delicious for your family gatherings – this cake will surely satisfy everyone’s cravings.

❓ Frequently Asked Questions About Caribbean Fruit Cake

1. What is the difference between Caribbean fruit cake and regular fruitcake?

The main difference is that traditional fruitcakes are typically dry and dense, whereas Caribbean fruit cakes are moist and flavorful due to the addition of liquid ingredients like rum syrup and spices.

2. Can I make this recipe without using rum?

Yes, you can substitute the rum with another liquid ingredient like orange juice or apple cider vinegar if you prefer not to use alcohol.

3. How long does it take to prepare this recipe?

This recipe requires some time upfront for soaking the fruits and nuts in rum syrup overnight, but once that’s done, it’s relatively quick to assemble and bake.

4. Can I use fresh fruits instead of dried ones?

You can use both fresh and dried fruits in this recipe; just be sure to adjust the amount of sugar accordingly if using fresh fruits.

5. Is it possible to make individual-sized servings?

Yes, simply divide the batter among mini loaf pans or ramekins for bite-sized treats perfect for snacking or gift-giving.

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