Caribbean Style Christmas Black Fruit Cake Recipe

Black Fruit Cake is a traditional Caribbean dessert often enjoyed during the Christmas season. You can rest assure that most Caribbean homes you visit during this time of year you’ll be offered a slice. Throughout generations many Caribbean baker’s added their own little twist to the recipe making it fun to try at each home you go. This cake is like no other, it’s dense, dark in color (hence the name Black Cake) rich and moist, it is packed with dried fruits, nuts, and spices, making it a festive treat that is perfect for celebrations.

The recipe involves soaking the fruits in rum, wine and fruit juice for added flavor and depth, but you can leave the rum out for a kid friendly non-alcoholic version, it’s just as good without it. This cake is typically baked a few days before Christmas to allow the flavors to develop, making it a wonderful addition to any holiday gathering.

Ingredients That Make It Special

This cake features an array of ingredients that come together to create its signature taste. The use of mixed dried fruits such as raisins, currants, and prunes adds sweetness and texture.

Spices like cinnamon, nutmeg, and allspice provide warmth and complexity, while the richness of unsalted butter and brown sugar contributes to its moistness. The optional candied citrus peel adds a touch of brightness, balancing the cake’s flavors beautifully.

Preparation and Baking Process

Preparing the Black Fruit Cake involves a few key steps that are essential for achieving the perfect result. The first step is soaking the dried fruits in dark rum and red wine and any red fruit juice, which can be done a day or even a week in advance to intensify the flavors. Some folks soak their fruit months and years in advance and some do it the morning of the day they bake the cake. The recipe is not set in stone, you can play around with it.

Decorating and Serving the Cake

Older traditional Caribbean bakers do not decorate this cake as it’s meant to enjoy one little slice at a time due to the rum content, It’s not like a birthday cake that you would consume large slices. Over the recent years the modern day bakers are getting creative with it adding their own special decorative touch. The version we are presenting today is beautifully decorated, it’s adorned with a glossy glaze that enhances its visual appeal and perfect for large gatherings. Topped with festive fruits and nuts not only adds color but also provides an inviting texture.

Setting the cake on a rustic wooden table surrounded by holiday decorations creates a warm and inviting atmosphere, perfect for celebrating with family and friends.

Serving Suggestions

This cake is best enjoyed when allowed to sit for a few days after baking, as this resting period allows the flavors to meld beautifully. When serving, it can be sliced into little pieces, making it ideal for sharing during holiday gatherings.

The Recipe – Let’s Bake!

Ingredients

• 2 cups mixed dried fruits (raisins, currants, prunes, cherries)
• 1 cup dark rum (substitute with pure cranberry juice for a non-alcoholic version)
• 1/2 cup any sweet red wine
• 1/2 cup any red fruit juice
• 1 cup unsalted butter, softened
• 2 cups brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 cup chopped nuts (walnuts or pecans)
• 1/2 cup molasses
• 1 teaspoon vanilla extract
• 1/2 cup candied citrus peel (optional)

Instructions

1. Soak the Fruits: In a bowl, combine the mixed dried fruits with the dark rum, wine and juice. Cover and let soak for at least 24 hours or up to a week for maximum flavor.
2. Preheat the Oven: Preheat your oven to 300°F (150°C) and grease a 9-inch round cake pan or line it with parchment paper.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, spices, and salt.
5. Mix Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the soaked fruits, molasses, and vanilla extract. Fold in the chopped nuts and candied citrus peel if using.
6. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for about 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean.
7. Cool and Store: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cool, wrap the cake in plastic wrap and store it in an airtight container.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours

Nutrition Information

• Servings: 12 slices
• Calories: 350kcal
• Fat: 15g
• Protein: 4g
• Carbohydrates: 52g

Storage Tips

To maintain its freshness, the Black Fruit Cake should be wrapped in plastic wrap and stored in an airtight container in the fridge which can last for a many months. If you made the non-alcoholic version it will last for a lot less time (two weeks) since the alcohol serves as a preservative. I suggest you don’t decorate this cake if you plan of having left overs to store away. When stored in the fridge in an air tight container it helps preserve its moistness and flavor over time.