Caribbean Dark Fruit Cake
To make Caribbean Dark Fruit Cake, start by macerating a mix 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, bread crumbs, spices, and leavening agents. Cream butter and dark brown sugar, then incorporate eggs, vanilla, lime juice, Browning, and the macerated fruit. Gradually add the dry ingredients, followed by additional wine and rum. Divide the batter into greased and floured pans and bake until done. Once cooled, brush the cakes with port wine before serving.
Ingredients
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 currants
- 1/2 cup candied finely chopped citrus peel.
Ingredients For the cake:
- 3 cups all-purpose flour
- 1 cup Plain Bread Crumbs
- 3 teaspoons kosher salt
- 4 tablespoon baking powder
- 3 teaspoons ground cinnamon
- 3 teaspoon ground All Spice
- 3 teaspoon ground nutmeg
- 4 sticks unsalted butter 1 Lb - Room Temprature
- 3 cups packed Dark brown sugar
- 6 large eggs at room temperature
- 3 teaspoons vanilla extract
- 1/4 cup Lime Juice
- 3/4 cup Browning
- 1 cup Port Wine
- 1 cup Jamaican White Rum
Instructions
- Instructions
- Heat the oven to 350 F. Grease two 9 inch round pans with butter and coat with flour and put to the side.4 sticks unsalted butter, 3 cups all-purpose flour
- Combine all dry ingredients- flour, salt, baking powder, cinnamon, allspice and nutmeg in a large bowl and whisk to aerate and break up any lumps add plain bread crumbs. Put to the side.3 cups all-purpose flour, 4 tablespoon baking powder, 3 teaspoons ground cinnamon, 3 teaspoon ground All Spice, 3 teaspoon ground nutmeg, 1 cup Plain Bread Crumbs
- Cream butter and sugar in the bowl with electric mixer until creamy and sugar is dissolved. Add eggs one at a time, letting each mix in fully before adding the next. Add vanilla and Browning, mix thoroughly until color is consistent.4 sticks unsalted butter, 3 cups packed Dark brown sugar, 6 large eggs, 3 teaspoons vanilla extract
- Sift in all dry ingredients mixture slowly. Mix batter thoroughly, Add soaked fruits, Mix into batter. Add lime juice, then add wine and rum, combined slowly, until batter is consistent.1 cup Jamaican White Rum, 1/4 cup Lime Juice, 1 cup Port Wine, 2 cups raisins
- Pour batter evenly in the prepared pans fill pans to the top.
- Bake for 1–to-2 hours and until a cake tester comes out clean from the middle of the cake.
- Allow cakes to cool. Turn cakes out on cake stand and brush with port wine.
Notes
Note: Let the macerated fruit sit together for 1 week in a large Jar before baking the cake.