Besides blue skies, tropical breezes, and pristine beaches, the Caribbean islands are also known for wonderful cuisine. From the simplest of dishes such as plantains and Johnny Cake, to more elaborate fare such as saltfish and Jerk Chicken, there is a Caribbean recipe for every palate.
Caribbean Christmas Cake is known by a variety of names, including Wedding Cake, Rum Cake, or Black Cake, due to its dark appearance. It is a variation on the traditional English fruit cake that calls for fruit soaked in dark rum overnight, or even for weeks at a time. Some cooks soak it for two weeks, some up to three months. The longer the mixture is soaked, the better and more intense the flavor will be. There are many varieties of the cake found throughout the Caribbean. The following recipe calls for fruit soaked in spices, rum and sherry.
Caribbean Christmas Cake Recipe
- 2 cups currants (dates can be substituted)
- 3 cups raisins
- 1 cup prunes, stoned
- 2/3 cup mixed peel
- 2 ¼ cups dark soft brown sugar
- 1 teaspoon mixed spice
- 6 tablespoons rum, plus more if needed
- 1 1/4 cups sherry, plus more if needed
- 10 eggs, beaten
- 4 cups self-rising flour
- 2 cups butter, softened
- 1 teaspoon vanilla essence
Directions – How to Make Caribbean Christmas Cake
- Mix together currants, prunes, raisins and mixed peel. Place in a food processor and process until finely chopped (fruit can also be left whole).
- Transfer fruit mixture to a large bowl or jar. Add mixed spice, rum, sherry, and 4 ounces of the brown sugar. Mix together thoroughly and cover with a lid. Set aside for two weeks up to three months. Occasionally stir the mixture and add more alcohol if desired. (If there is not enough time to soak the fruit for weeks, the fruit can be simmered in alcohol mixture for about 30 minutes and then left overnight).
- Preheat oven to 325 degrees F/160 degrees C. Grease 10 inch round cake pan and line with a double layer of greaseproof paper.
- Sift flour and set aside. Then mix together butter and the rest of the sugar and beat in the eggs until mixture becomes smooth and creamy.
- Add the fruit mixture, then graduall stir in vanilla essence and flour. Mix well and add 1-2 tablespoons sherry if mixture is too stiff. Mixture should not be runny but should fall easily off the spoon.
- Spoon the mixture into the cake pan, cover loosely with foil and bake for 2 ½ hours or until cake is firm and springy. Leave the cake in the pan to cool overnight. If the cake is not going to be eaten right away, sprinkle it with more rum to keep it from drying out. Wrap the cake in foil to keep moist.
For a truly traditional Caribbean treat, serve the cake with sorrel wine. Enjoy!
For other great holiday desserts, check out Top 20 Most Popular Holiday Dessert Recipes.
Alana Tutwiler - Alana Tutwiler is a Contributing Writer for Suite101.com. She has a bachelor's degree in Special Education from the University of North ...
