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The Best Caribbean Christmas Fruit Cake


A Classic Caribbean Fruit Cake Recipe

This is a very rich, alcohol soaked (optional) Caribbean fruit cake recipe, one that is very popular throughout the Islands. This particular Caribbean Christmas cake recipe is much loved in Barbados. The fruit in this fruit cake is best prepared at least a few weeks in advance, so that it can soak up the 'atmosphere' of the alcohol. This fruit cake recipe is also referred to as black cake or rum cake, as traditionally, the recipe uses caramelised, or burnt sugar for the rich dark appearance and flavor of the cake.

Barbados Fruit Cake Recipe

How To Make A Caribbean Fruit Cake

Classic Fruit Cake Recipe

1 1/2 lbs raisins

3/4 lb currants

1/4 lb glace cherries

1/2 lb mixed peel

1/2 cup pineapple jam

1/2 lb chopped nuts (optional)

3/4 lb brown sugar

1/2 lb margarine

5 eggs

1 tablespoon vanilla extract

1 tablespoon almond extract

1 tsp of cinnamon, allspice, nutmeg

1 teaspoon baking powder

2 1/2 cups flour

1 gill (5 ounces) rum

Fruit Preparation

It is best to prepare the fruit at least a few weeks in advance, but this is not essential. Soak the fruit in rum, with spices, nuts (optional), jam and 2 or 3 tablespoons sugar. Mix all the ingredients well, put the min a glass jar, cover and allow them to steep for three weeks or longer, if possible.

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When suitably marinated, put the fruit mixture into a pan and cook over a low heat for a few minutes, stirring constantly. The preliminary cooking of the fruit shortens the baking time of the cake and reduces the possibility of the cake burning whilst cooking. Let cool before adding to the cake mixture.

Fruit Cake Recipe

Cream the margarine and sugar well.

Add the beaten eggs, one by one.

Add the prepared fruit mixture (see fruit preparation above).

Finally, add the flour mixed with baking powder.

Mix ingredients thoroughly, ensuring even distribution of fruit.

Put the mixture into two baking tins, greased and lined with wax paper to avoid the cake sticking to the tins.

Do not fill the tins more than three quarters full.

Bake in a (very) low oven 275 degrees Fahrenheit, 140 Celsius, Gas Mark 2 for 2 to 3 hours depending on the size of the cake.

The slower the cake bakes the better, as the fruit imbues thoroughly, and there is less chance of the edges of the cake burning.

Test with a skewer or clean knife before removing from oven, to ensure cakes are fully cooked. Knife should come clean after insertion into the center of the cake.

Once removed from the oven, prick the surface of the cakes with a fork and splash liberally with alcohol, preferably spirits like rum, whisky, brandy, but sherry or port wine will do.

Do not flood the pans. Allow cakes to remain in the tins for 2 or 3 days to absorb the spirits, especially if they are to be iced.

This recipe should yield 2 nine inch round cake tins. Enjoy!

Cake Mixers

These colourful and stylish stand mixers are a great addition to any kitchen. The powerful motors can handle most tasks you put them to, and the tilt back heads give easy access to add to your mixes. The generous mixing bowls are durable and constructed to last, and the variable speed mixing action reaches all parts of the bowls.

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Jamaican Fruit Cake Recipe

Jamaican Christmas Fruit Cake - And Other Special Celebrations

Jamaican Fruit Cake Recipe


8 ounces or 2 cup flour

8 ounces margarine or butter

8 ounces breadcrumbs

6 eggs

4 ounces currants

4 ounces mixed peel

4 ounces cherries

4 ounces prunes (chopped)

1 cup wine/brandy

1/4 cup rum

4 teaspoon baking powder

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon mixed spice

1/4 ounces marmalade

4 ounces jam

1/4 cup honey

1 cup molasses

finely grated rind of 1 lime/lemon

4 tablespoons browning


Mince, chop or blend fruits with alcohol overnight or as long as possible

Cream butter, sugar and browning until soft and fluffy

Beat eggs into mixture one at a time

Sieve all dry ingredients together, and add breadcrumbs

Add fruits, jam and marmalade

Add molasses and rum

Add flour and fold in. Do no over-beat when mixing.

Moisten with brandy

Mix the fruitcake to a pouring consistency

If the mixture is too stiff, add more rum, wine or water

The spoon must be able to stand in the mixture

Grease the baking tins

Line tins with greased paper extending two inches above the pan

Pour mixture about ¼ inch above the tin

Bake at 300 degree F for 2-21/2 hours

Yields two 9 inch fruit cakes

Cake may be served with rum sauce, or covered with fondant or royal icing

Jamaican Fruit Cake

How To Make Caribbean Fruit Cake

Jamaican Fruit Cake

A good quality fruit cake is seen as akin to an exotic food. In Jamaica the traditional rich old fashioned fruit cake is one of the most popular cakes, based on a variation of plum pudding. Recipes have been passed from generation to generation, and every family has its own secret ingredients and methods, but it is the ultimate aim of many people to perfect this queen of all cakes.

This fruit cake cake is filled with dried fruits such as currants, raisins, cherries, prunes and mixed peel. The texture is quite similar to that of plum pudding. The colour of the fruit cake varies from a light to a very dark brown, depending on preference, and the flavour can also vary depending on the number of spices used, and if alcohol is added, which is usual.

The browning that gives the fruit cake its color is a type of caramel. This browning may be made at home as it is made from burnt brown sugar, but one must be careful not to burn the sugar too much as this can produce a very bitter flavour. If unsure, it is possible to use browning readily available in supermarkets to produce the rich colour that makes the caribbean fruit cake so inviting.

The variety in fruit cake recipes is so great that it is possible to fill a book with just fruitcake recipes and each one would have a different taste and texture, but all would be equally delicious! Try this one and see what you think.

Traditional Cake Pans

Cake Stands - Make Your Fruit Cakes Even More Appealing

Why I Love Fruitcakes

Classic Fruit Cake

This fruit cake invokes nostalgic memories of growing up in Barbados as a child. This recipe is from my aunt, who was a skilled baker of sweets and savories, and this is one of her many recipes. I really looked forward to the weekends, when she did most of her baking, and I was her avid student, especially keen to sample the results. The origins of this rich fruit cake are said to be derived from British Plum Pudding (Christmas pudding).

This fruit cake is traditionally associated in the Caribbean with Christmas, weddings, birthdays, and other special occasions. It is referred to as rum cake or black cake, because of its rich dark hue. This richness and flavour of the fruit cake is enhanced by adding caramel, or browning sugar to the mixture. The baking of the fruit cake can start a year or more in advance, by macerating the fruit slowly in strong dark rum. The fruit cake is well preserved due to the alcohol content, and will last indefinitely if stored correctly. Fruit cake recipes will inevitably vary not just between individual households, but regions as well. However, the foundation of the recipe remains the same.

The World's Oldest Fruitcake

130 Years And Counting

The oldest known fruit cake is more than 130 years old. It was baked by Fidelia Ford, an Ohio housewife on November 27, 1878. Fidelia had hoped to save the fruit cake for the following Thanksgiving, but unfortunately, she died. The fruit cake was then passed on (no pun intended) through the generations. Fidelias great grandson, Morgan, and his wife, Dorothy, now possess the fruit cake which they put on display. ln 2005 the fruit cake featured on The Tonight Show and Jay Leno actually tasted it. It didn't appear to be a pleasant experience.

How About A Foodie Game? - Do You Know Your Food? Here's A Chance To Show Off Your Culinary Knowledge!

Jamaican Christmas Cake Icing

Royal Icing Recipe

Royal Icing Recipe

675g/1.5lb icing sugar

3 egg whites

2 teaspoons glycerine

2 teaspoons lemon juice

1. Sieve the icing sugar.

2. Beat the egg whites, preferably with an electric mixer until they become foamy (2-3 minutes).

3. Mix the icing sugar in very slowly, a tablespoon at a time. Be careful to fold it into the egg whites, do not beat it.

4. Add the glycerine and the lemon juice, and fold into the mixture.

5. Beat the icing until it is very stiff and stands up in peaks.

6. Spread over marzipan coated cake using a palette knife, smoothing the icing as you go.

7. Leave to dry for 12 - 24 hours, then enjoy.

Mrs Harvey's White Fruit Cake Recipe

Mrs Harvey's White Fruit Cake Recipe

5 large eggs

1/2 pound butter

1 cup sugar

1 3/4 cups all-purpose flour

1/2 tsp. baking powder

1 pound candied pineapple

1 pound candied cherries

4 cups shelled pecans

1/2 oz. lemon extract

1/2 oz. vanilla extract

Chop nuts and fruit into medium-size pieces, and dredge with 1/4 cup of flour.

Cream butter and sugar together until light and fluffy. Beat in eggs.

Sift together remaining flour and baking powder, and fold into butter-egg mixture.

Stir in vanilla and lemon extracts

Blend in fruit and nuts.

Grease a 10-inch tube pan. Line with parchment or wax paper and grease again.

Pour batter into prepared pan or pans and place saved fruit and nuts on top.

Place in cold oven and bake 2 1/2 to 3 hours in tube pan at 250 degrees.

Check cakes 1 hour before done and again 30 minutes before.

When done, remove from oven; cool in pans on cake rack.

This mixture makes 5 pounds of fruitcake. It may be baked in a variety of cake

and loaf tins. For 1-pound cakes bake about 1 1/2 to 2 hours.

Easy Fruit Cake Recipe - Easy To Follow Basic Recipe

Caribbean Fruit Cake Video - Video Recipe

In the Caribbean, fruit cake, rum cake or black cake is traditionally a Christmas, birthday, wedding, christening or other special occasion cake. When it is used for weddings, a boiled white icing is also used to coat the cake.

Betty's Festive Fruitcake Cookies - If You Like Fruitcake, You'll Love These Festive Cookies

7-Up Fruit Cake Recipe

7-Up Fruit Cake Recipe

Originally popular in the 60's and 70's, this lime/lemon pound cake made with 7-Up or any other similar alternative. This recipe also adds dried mixed fruit and a mouth watering decorative lime glaze.


1 can (12 ounces) 7-Up or lemon/lime soda

1 cup mixed dried fruit

1-1/2 cups (3 sticks) butter, at room temperature

2 cups sugar

4 eggs

3 cups flour

2 Tbsp lemon extract


1 cup confectioner's sugar

1 tsp lime juice

1 tsp grated lime zest

1 to 2 Tbsp heavy cream or milk


Preheat oven to 325 F. Grease and flour a bundt or angel food cake pan.

Cut any large pieces of dried fruit so all pieces are of uniform size.

Measure 3/4 cup of the lemon-lime soda and set aside.

Pour remaining soda over dried fruit and let sit to plump for 30 minutes. Drain fruit and pat dry with paper towels.

Cream butter and sugar until smooth.

Add eggs, one at a time, beating well after each addition.

Measure the flour into a bowl.

Add the dried fruit and toss to coat. (This will help keep the fruit suspended in the cake rather than sinking to the bottom.) Sift out the dried fruit and set aside.

Add the flour, lemon extract, and reserved 3/4 cup 7-Up® to the creamed butter and sugar. Mix well. Fold in the floured dried fruit.

Pour into prepared cake pan. Bake for 1 hour or until center tests done with a toothpick. Let cool to room temperature.

To Make Glaze:

Combine confectioner's sugar, lime juice, grated zest, and just enough cream or milk to make a glaze that can be drizzled. Pour into a small plastic sandwich bag. Cut off one corner of the bag and use as a pastry bag to drizzle the glaze over the top of the cake. (Optional alternative: Sift confectioner's sugar over the cake instead of the glaze.)

You may use just one type of dried fruit. You may also substitute lemon for the lime juice and zest, but lime works better with the soda and also gives more color to the finished cake.

Give Them The Gift Of Cake - This Fruit Cake Will Last A Life Time

Fruit Cake Ice Cream Recipe

Very Quick And Easy

7-Up Fruit Cake Recipe

A Nice Way To Finish Off Those Fruit Cake Remnants

Fruit Cake Ice Cream Ingredients

2 eggs

1 cup milk

1 cup cream

1 1/2 Tbs brandy

1/4 cup brown sugar

1/2 cup finely chopped fruit cake

2 1/2 Tbs finely chopped almonds

Fruit Cake Ice Cream Method

In a large bowl beat eggs and sugar together. In a saucepan bring milk and cream to simmering point. Pour onto the eggs in a slow steady stream beating constantly and continuing to beat until the mixture is very thick and light. Stir in the chopped almonds then fold in the fruit cake and brandy. Spoon the mixture into a container. Cover and freeze until firm. About 20 minutes before serving transfer the Fruit Cake Ice Cream to the refrigerator. Serve decorated with cream and cherries.

Thank you for reading the best caribbean christmas fruit cake. I hope you found it enjoyable. Please leave your comments, they are much appreciated.

Let Them Eat Cake....

Rosemary on April 19, 2017:

I'm from Canada and I have no idea what browning is. Is that the same thing that you use to brown gravy?

Totus Mundus (author) on February 06, 2013:

@norma-holt: Thank you! This is very kind of you, and very much appreciated.

Totus Mundus (author) on February 06, 2013:

@anonymous: Thank you very much!

Totus Mundus (author) on February 06, 2013:

@moonlitta: This cake is truly scrumptious, thanks very much for the comment!

Totus Mundus (author) on February 06, 2013:

@CoolFool83: Thank you very much!

Totus Mundus (author) on February 06, 2013:

@anonymous: Thank for the nice comment!

Totus Mundus (author) on February 05, 2013:

@savateuse: Thanks very much for the comments and blessing, much appreciated.

norma-holt on January 19, 2013:

Lovely lens, full of good information and recipes that are well worth trying. Featured on Blessed by Skiesgreen 2013 and also on Squids Cooking Cake recipes.

anonymous on January 07, 2013:

You recipes look so good, just yummy! :)

moonlitta on December 23, 2012:

It is lovely to find this Christmas recipe exactly on time, I'm sure I'll spread even more cheer with the Caribbean cake!

CoolFool83 on December 18, 2012:

Oh man, that looks so good!

anonymous on December 05, 2012:

tasty lens especially at this time of year, Christmas. Right now my wife has a horlicks jar filled with fruits which are, sorry have been soaking in red wines and some good old Cockspur rum since last Christmas and that will be the foundation for our black cake this Xmas..yum yum

savateuse on November 27, 2012:

Great lens! Blessed!

Totus Mundus (author) on November 27, 2012:

@Sylvestermouse: Thank you very much for the kind thoughts, hope you had a peaceful day, too!

Cynthia Sylvestermouse from United States on November 21, 2012:

Wishing you a Thanksgiving day full of blessings!

Totus Mundus (author) on November 20, 2012:

@choosehappy: Thanks for stopping by, it's much appreciated!

Totus Mundus (author) on November 20, 2012:

@CrossCreations: You're very welcome, and thanks for the comments!

Totus Mundus (author) on November 20, 2012:

@CrossCreations: It's not difficult if you have your ingredients prepared beforehand, and the end result is worth the effort!

Totus Mundus (author) on November 20, 2012:

@Aster56: Enjoy the cake! And thank you for the comment.

Totus Mundus (author) on November 20, 2012:

@KimGiancaterino: Thanks for the comments, and enjoy the fruitcake!

Vikki from US on November 19, 2012:

Anyone looking for caribbean christmas fruit cake will be thrilled to find this page! You have it covered ;) Cool.

Carolan Ross from St. Louis, MO on November 08, 2012:

And please invite me over for some of this Caribbean Christmas Fruit Cake that has been 'maturing' in rum and sherry. Yummmm

Carolan Ross from St. Louis, MO on November 08, 2012:

Just a beautifully formatted page you've created here about the best Christmas fruit cake. I'm not gourmet cook, but even I could maybe do this given your directions.

Aster56 on November 07, 2012:

Great recipes. Thanks for sharing. Will try the Caribbean Christmas cake.

Totus Mundus (author) on November 06, 2012:

@LaPikas: I've already my cakes for this year. They are now 'maturing' in rum and sherry! Thank you for your comments!

KimGiancaterino on November 05, 2012:

I actually look forward to friutcake season and have made it myself a few times. Thanks for the yummy recipes!

LaPikas on November 04, 2012:

Loved your recipes!! surely I will try 2 of these, sound delicious! My mom every year bakes a fruit cake that is incredible and I look forward every Christmas. So now will be my turn to impress her and my family =)

Totus Mundus (author) on November 01, 2012:

@anonymous: Good luck with the cake, I think you'll do just fine.

Totus Mundus (author) on November 01, 2012:

@evannecarter: Hope you enjoy the cake this Christmas, thanks for your comment.

Totus Mundus (author) on November 01, 2012:

@gottaloveit2: Fruitcake is lovely, if it's well made. Hope your friend enjoys it. Thanks for the comments.

gottaloveit2 on November 01, 2012:

Loads of great ideas for fruit cake, if you like that kind of thing. I actually have a friend who loves the stuff so will be mixing up the Jamaican recipe you've got here.

evannecarter on October 31, 2012:

Thanks for your visit...much appreciated. Barbados is my favorite island; love the people&food..Will be making an xmas cake this holiday, thanks to your recipe.

anonymous on October 31, 2012:

This Xmas I will try my hand at helping out in the kitchen. I think I'll give fruitcake a try. Wish me luck!

Totus Mundus (author) on October 30, 2012:

@Heidi Vincent: Thanks for the kind comments!

Totus Mundus (author) on October 30, 2012:

@anonymous: Yes, they are delicious with a nice hot cup of tea!

Totus Mundus (author) on October 30, 2012:

@tobydavis: Thank you very much for the comments!

tobydavis on October 29, 2012:

Yummy lens! Fantastic for the holiday season!

anonymous on October 21, 2012:

My sister bakes fruit cake cookies, its soooo yummy! :)

Heidi Vincent from GRENADA on October 20, 2012:

These recipes had me longing for Christmas! Nice collection of fruit cake recipes.

Totus Mundus (author) on October 17, 2012:

@WriterJanis2: Yes, fruit cake cookies are indeed delicious.

WriterJanis2 on October 17, 2012:

Never heard of fruit cake cookies. What a great idea.

Totus Mundus (author) on October 17, 2012:

@sukkran trichy: Thank you very much for the nice comments, much appreciated.

sukkran trichy from Trichy/Tamil Nadu on October 03, 2012:

list of delicious recipes. thanks for sharing

Totus Mundus (author) on September 25, 2012:

@anonymous: Thanks very much, hope you enjoy.

anonymous on September 24, 2012:

Lots of thanks. I will try this and see how it will go and then get back to you.

Totus Mundus (author) on August 06, 2012:

@evannecarter: Yes, it's best to start as early as possible. I steep fruit all year round, after a while the aroma and taste is truly delicious. Thanks for your comment.

evannecarter on August 05, 2012:

Glad I found this lens - since Xmas is not too far away, will need to start preparing the fruits.

Totus Mundus (author) on August 01, 2012:

@Faye Rutledge: Glad you like the recipes, thank you.

Faye Rutledge from Concord VA on August 01, 2012:

Some people don't like fruit cake, but I love it! Thanks for these great recipes.

kevkev227 lm on July 24, 2012:

These recipes look delicious...thanks for sharing :)

Totus Mundus (author) on March 05, 2012:

@wyrm11268: Yes, this fruit cake is well worth the effort. It is sumptuous.

Totus Mundus (author) on March 05, 2012:

@blessedmomto7: Thank you very much, it really is lovely!

wyrm11268 on March 02, 2012:

Yummy, I love fruit cake and royal icing. Could you bake me one please :-)

Totus Mundus (author) on February 08, 2012:

@blessedmomto7: Thanks very much. This is indeed a nice, moist, delicious cake!

Totus Mundus (author) on February 08, 2012:

@Gypzeerose: Thank for the comments, much appreciated. I've got a few more recipes in mind.

blessedmomto7 on February 08, 2012:

This looks delicious!

Rose Jones on November 09, 2011:

I am one of those people who like fruitcake. And I do not think soaking in alcohol is optional - yummy stuff1

Totus Mundus (author) on August 17, 2011:

@sousababy: Thanks for the tip, I shall try this theme, and see how it looks. I'm still getting to grips with all the things you can do on a lens. I've had a look at your wine lens, and its very detailed. I also like that you said how long it took to create, I often wonder when I look at lenses. You've given me something to aim for. Thanks again.

Totus Mundus (author) on August 17, 2011:

@sousababy: Thanks very much for your kind comments. This fruit cake is very nice, although it does take a little effort. I dislike those fake, gummy pieces of fruit as well, particularly angelica.

sousababy on August 16, 2011:

Oh, I just remembered . . try the Munch theme on this lens and see what you think . . it's red and kinda festive looking. It's a new theme that Squidoo HQ came out with (I used it on my Wines that go with Dinner lens and I like it). Hope it helps!

sousababy on August 16, 2011:

I love only homemade fruitcake and this recipe is fantastic. The store bought ones seem to always have some awful tasting orange piece of fake fruit in them that spoils it. Thanks for sharing this great recipe. Stay well, Rose

Totus Mundus (author) on August 08, 2011:

@Grasmere Sue: Thank you very much for the kind comment, I'm glad you enjoyed my efforts.

Sue Dixon from Grasmere, Cumbria, UK on August 06, 2011:

A really nice original lens. I love Barbados- good memories.

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