Quick Caribbean Fruit Cake

Ingredients

• 4 cups Mixed dried fruit (raisins, seedless currants, pitted prunes) (Use seedless currants and pitted prunes; reserve extra for soaking)
• 2 cups Port wine (sweet) (1 cup for soaking fruit, 1 cup for post‑bake soak)
• 2 cups Dark rum (Barbados or similar) (1 cup for soaking fruit, 1 cup for post‑bake soak)
• 1 lb Unsalted butter (Softened to room temperature)
• 1 cup Granulated white sugar
• 1 cup Brown sugar (Packed)
• 12 Large eggs (Room temperature)
• 1 tablespoon Fresh lemon juice (Freshly squeezed)
• 2.5 cups Self‑rising flour
• 1 tablespoon Ground ginger
• 1 tablespoon Ground cinnamon
• 1 tablespoon Ground nutmeg
• 1 teaspoon Ground allspice
• 0.25 cup Molasses
• 1 tablespoon Vanilla extract
• 1 tablespoon Almond extract

Instructions

1. Macerate the dried fruit

   Combine the mixed dried fruit with 1 cup of sweet port wine and 1 cup of dark rum in a large bowl. Stir until the fruit is fully submerged, then cover and refrigerate for 7 days.

   Time: PT5M

2. Cook the fruit puree

   After a week, transfer 4 cups of the soaked fruit (with any remaining soaking liquid) to a saucepan. Bring to a boil, then reduce to a gentle simmer for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: Medium heat

3. Puree the cooked fruit

   Allow the cooked fruit to cool slightly, then transfer to a food processor. Blend until completely smooth, about 5 minutes.

   Time: PT5M

4. Cream butter and sugars

   In the large mixing bowl, beat the softened butter with 1 cup granulated sugar and 1 cup brown sugar until light and fluffy, about 5 minutes on medium speed.

   Time: PT5M

5. Incorporate eggs one at a time

   Add the eggs one by one, beating 30 seconds after each addition before adding the next. This ensures a smooth, emulsified batter.

   Time: PT6M

6. Add flavor liquids

   Stir in 1 tablespoon fresh lemon juice, 0.25 cup molasses, 1 tablespoon vanilla extract, and 1 tablespoon almond extract. Mix for 2 minutes.

   Time: PT2M

7. Combine dry ingredients

   In a separate bowl, whisk together 2.5 cups self‑rising flour, 1 tbsp ground ginger, 1 tbsp ground cinnamon, 1 tbsp ground nutmeg, and 1 tsp ground allspice. Add to the batter on low speed, mixing just until incorporated.

   Time: PT5M

8. Fold in fruit puree

   Gently fold the smooth fruit puree into the batter until evenly distributed, about 2 minutes.

   Time: PT2M

9. Prepare cake pans

   Butter and flour two 9‑inch cake pans, tapping out excess flour. Divide the batter evenly between the pans.

   Time: PT2M

10. Bake the cakes

    Place the pans in a pre‑heated oven at 350°F (175°C) and bake for 2 hours, or until a skewer inserted in the center comes out clean.

    Time: PT2H

    Temperature: 350°F

11. Post‑bake alcohol soak

    While the cakes are still warm, pour 1 cup of dark rum and 1 cup of sweet port wine over each cake, allowing the liquids to soak in completely.

    Time: PT5M

12. Cool and serve

    Let the cakes cool completely on a rack before slicing. Store as directed.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

55g

Fat

12g

Fiber

3g