Caribbean-Style Moist Fruit Cake

Ingredients

For the Fruit Mix (prepare at least 1 day ahead, or even 1 week before):

• 2 cups chopped mixed dried fruits (raisins, currants, prunes, apricots, dates)
• 1 cup chopped candied cherries (red and green)
• 1 cup chopped mixed peel
• 1 cup dark rum (or orange juice if non-alcoholic)
• ½ cup port wine (optional, for deeper flavor)

For the Cake Batter:

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) brown sugar
• 4 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 tsp almond extract (optional)
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp allspice
• ½ cup breadcrumbs (for texture and moisture balance)
• Zest of 1 orange and 1 lemon

For the Glaze (optional but recommended):

• ¼ cup rum or fruit wine (for brushing)
• 2 tbsp brown sugar
• 2 tbsp water

Directions

Step 1: Soak the Fruits

1. In a large glass bowl, combine all the dried fruits, cherries, and peel.
2. Pour in the rum and wine.
3. Cover tightly and let soak for at least 24 hours (or up to 1 week), stirring occasionally.

The longer it soaks, the richer the flavor!

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Step 2: Prepare the Cake Batter

1. Preheat your oven to 300°F (150°C). Grease and line a 9-inch round or square baking pan with parchment paper.
2. In a large mixing bowl, cream together butter and brown sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in vanilla, almond extract, and citrus zest.

Step 3: Combine Dry Ingredients

1. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and allspice.
2. Add breadcrumbs and mix.

Step 4: Bring It All Together

1. Gradually fold the dry ingredients into the wet mixture.
2. Stir in the soaked fruit mixture (with its liquid).
3. The batter will be thick and heavy — that’s perfect!

Step 5: Bake

1. Spoon the batter into the prepared pan, smoothing the top.
2. Bake for 2 to 2½ hours, or until a skewer inserted into the center comes out clean.
3. If the top begins to brown too quickly, cover lightly with foil.

Step 6: Glaze and Soak

1. Combine rum, brown sugar, and water in a small saucepan. Heat until the sugar dissolves.
2. Brush the warm glaze over the hot cake.
3. Let cool completely in the pan.
4. For extra richness, brush with more rum or wine once cooled, then wrap tightly in foil for 2–3 days before serving.

Optional Additions

• Add 1 cup chopped nuts (pecans, almonds, or walnuts) for crunch.
• Substitute half the rum with orange juice for a lighter flavor.
• For a glossy finish, brush the top with warm apricot jam before serving.

Storage & Serving

• Keeps well for up to 3 weeks wrapped and refrigerated.
• Flavors improve over time.
• Serve in small slices — it’s rich!

Benefits

• Packed with fiber, antioxidants, and natural sugars from fruits.
• Long shelf life due to natural preservation from alcohol and sugar.
• Perfect for holidays, celebrations, or gifting.