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

Ingredient Substitutions

• Instead of Mixed dried fruit (raisins, seedless currants, pitted prunes): Dried apricots, dried figs, chopped dates
• Instead of Port wine (sweet): Sweet sherry, Madeira
• Instead of Dark rum (Barbados or similar): Spiced rum, aged rum
• Instead of Unsalted butter: Margarine (use dairy‑free if needed)
• Instead of Granulated white sugar: Coconut sugar
• Instead of Brown sugar: Dark muscovado sugar
• Instead of Large eggs: Egg replacer for vegans (adjust texture)
• Instead of Fresh lemon juice: Lemon zest + 1 tsp vinegar
• Instead of Self‑rising flour: All‑purpose flour + 2 tsp baking powder per cup
• Instead of Ground ginger: Ground cinnamon (adjust)
• Instead of Ground cinnamon: Ground nutmeg
• Instead of Ground nutmeg: Ground allspice
• Instead of Ground allspice: Ground cinnamon
• Instead of Molasses: Dark corn syrup
• Instead of Vanilla extract: Vanilla bean seeds
• Instead of Almond extract: Additional vanilla extract

Equipment Needed

• Large mixing bowl
• Hand mixer or stand mixer
• Food processor
• Saucepan (medium)
• Measuring cups and spoons
• Spatula / rubber scraper
• 9‑inch cake pans (2)
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use a high‑quality dark rum for the deepest flavor; a cheaper rum can make the cake taste flat.
• For extra moisture, drizzle a little extra rum over the cake each day leading up to serving.
• Toast the dried fruit lightly before macerating for a nuttier aroma.

Troubleshooting

Storage

Refrigerator: Wrap tightly; keep up to 5 days.

Freezer: Freeze in airtight containers for up to 2 months.

Room temperature: Not recommended beyond a few hours; cake may dry out.

Make-Ahead Tips

• Macerate the fruit up to 2 weeks in advance; the flavor improves.
• Baked cakes can be wrapped and frozen; thaw overnight in the fridge before re‑soaking with rum and wine.
• Prepare the dry spice mix ahead and store in an airtight jar.