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Quick Caribbean Fruit Cake
A moist, rum‑infused Caribbean fruit cake made without a year‑long fruit soak. Dried fruits are macerated in port wine and dark rum for just one week, then simmered, pureed and folded into a buttery, spiced batter. The cake bakes for two hours at 350°F and is finished with a generous soak of rum and port, giving it a festive flavor perfect for Christmas or any celebration.
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Cost Breakdown
Critical Success Points
- • Ensuring the dried fruit is fully covered by port wine and rum during the 1‑week maceration.
- • Simmering the fruit mixture for a full 30 minutes without adding water.
- • Beating eggs one at a time to maintain a smooth batter.
- • Baking the cake for the full 2‑hour period at 350°F.
- • Soaking the warm cake with rum and port immediately after baking.
Safety Warnings
- • Handle hot fruit puree and boiling liquid with care to avoid burns.
- • Do not use open flame near the alcohol soak; alcohol is flammable.
- • Use oven mitts when removing hot pans.
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