News Americas, NEW YORK, NY: Rich, moist and full of flavor, Caribbean Dark Fruit Cake is a beloved dessert that combines tradition, warmth and indulgence in every bite. Known for its deep, spiced flavor and its signature mix of moist fruits soaked in rum and wine, this cake is a festive favorite, especially during holidays and special occasions. Whether you’re looking to recreate the nostalgic taste of a family recipe or explore the vibrant flavors of the Caribbean for the first time, this dark fruit cake is a must-try. Prepare to embark on a bread journey that celebrates heritage, love and the joy of sharing a delicious slice with loved ones.
To make the Caribbean Dark Fruit Cake, start by curing a mixture of finely chopped cherries, prunes, raisins, currants and candied citrus peel with port wine and Jamaican white rum for a week. For the cake, prepare dry ingredients including flour, breadcrumbs, spices and drying agents. Cream the butter and sugar dark brown, then fold in the eggs, vanilla, lemon juice, browning and macerated fruit. Gradually add the dry ingredients, then the additional wine and rum. Divide the dough into greased and floured pans and bake until ready. Once cooled, drizzle the cakes with port wine before serving.
Caribbean Dark Fruit Cake
To make the Caribbean Dark Fruit Cake, start by curing a mixture of finely chopped cherries, prunes, raisins, currants and candied citrus peel with port wine and Jamaican white rum for a week. For the cake, prepare dry ingredients including flour, breadcrumbs, spices and drying agents. Cream the butter and sugar dark brown, then fold in the eggs, vanilla, lemon juice, browning and macerated fruit. Gradually add the dry ingredients, then the additional wine and rum. Divide the dough into greased and floured pans and bake until ready. Once cooled, drizzle the cakes with port wine before serving.
Ingredients for the fruit:
- 1 1/2 CUPS finely chopped cherries
- 1 CUP finely chopped prunes
- 2 CUPS raisins
- 1 1/2 CUPS ruby port
- 1 CUP Jamaican white rum
- 1 1/2 CUPS grapes without seeds
- 1/2 CUP finely grated candied citrus peel.
Ingredients for the cake:
- 3 CUPS all purpose flour
- 1 CUP Simple breadcrumbs
- 3 teaspoon kosher salt
- 4 tablespoon baking powder
- 3 teaspoon ground cinnamon
- 3 teaspoon ground All Spice
- 3 teaspoon ground nutmeg
- 4 chopsticks unsalted butter 1 lb – Room temperature
- 3 CUPS dark brown packed sugar
- 6 large eggs at room temperature
- 3 teaspoon vanilla extract
- 1/4 CUP Lime juice
- 3/4 CUP Browning
- 1 CUP Port wine
- 1 CUP Jamaican white rum
GUIDELINES
Preheat oven to 350 F. Butter and flour two 9-inch round pans and set aside.
4 sticks of unsalted butter, 3 cups all-purpose flour
Combine all the dry ingredients – flour, salt, baking powder, cinnamon, pepper and nutmeg in a large bowl and whisk to aerate and break up any lumps, add the plain breadcrumbs. Set aside.
3 cups all-purpose flour, 4 tablespoons of baking powder, 3 teaspoons of ground cinnamon, 3 teaspoons ground all spices, 3 teaspoons ground nutmeg, 1 cup plain breadcrumbs
Cream the butter and sugar in the bowl of an electric mixer until the cream and sugar are dissolved. Add the eggs one at a time, allowing each to mix thoroughly before adding the next. Add vanilla and browning, mix thoroughly until color is consistent.
4 sticks of unsalted butter, 3 cups packed dark brown sugar, 6 large eggs, 3 teaspoons of vanilla extract
Sift in all of the dry ingredient mixture slowly. Mix the dough thoroughly, add the soaked fruits, mix in the dough. Add the lemon juice, then add the wine and rum, slowly combining, until the mixture is smooth.
1 cup Jamaican white rum, 1/4 cup lime juice, 1 cup Port Wine, 2 cups of raisins
Pour the batter evenly into the prepared pans to fill the pans to the top.
Bake for 1-2 hours and until a cake tester inserted into the center of the cake comes out clean.
Let the cakes cool. Place the cakes on the cake stand and drizzle with port wine.
Note: Let the macerated fruit sit together for 1 week in a large jar before baking the cake.
Caribbean Dark Fruit Cake is more than just a dessert; it is a symbol of tradition, celebration and the living heritage of Caribbean cuisine. Whether enjoyed as part of a festive spread or as a comforting treat with loved ones, its rich flavors and smooth texture make it an unforgettable experience. By taking the time to macerate the fruit and carefully create each layer of flavor, you’ll create a cake that’s as enjoyable to bake as it is to enjoy. So gather your ingredients, embrace the process and let this classic recipe bring a taste of the islands to your table.
By Minna La Fortune
