A rich and flavorful traditional Caribbean fruit cake, often served during the holidays. This cake is known for its deep, dark appearance and moist texture, created by soaking dried fruits in rum and wine before baking.
Preparation time
2h
Cooking time
3h
Ingredients
16 Servings
- 10 ml almond essence
- 10 g baking powder
- 500 g brown sugar
- 500 g butter
- 250 g cherries
- 500 g currants
- 10 eggs
- 500 g flour
- 2 lime zest
- 20 g mixed spice
- 500 ml port wine
- 500 g prunes
- 500 g raisins
- 500 ml rum
- 10 ml vanilla essence
Directions
Step 1
Chop the dried fruits and soak them in rum and port wine for at least 1 week, preferably longer.
Step 2
Preheat the oven to 150°C (300°F).
Step 3
Cream the butter and sugar until light and fluffy.
Step 4
Add the eggs one at a time, beating well after each addition.
Step 5
Sift the flour and baking powder together, then add to the batter along with the mixed spice.
Step 6
Fold in the soaked fruits and any remaining liquid, along with the vanilla essence, almond essence, and lime zest.
Step 7
Pour the batter into a lined baking tin.
Step 8
Bake for 2.5 to 3 hours, or until a skewer inserted into the center comes out clean.
Step 9
Allow the cake to cool in the tin before removing.
Step 10
Optionally, feed the cake with additional rum or wine every few days to keep it moist.