Caribbean Christmas Cake Recipe

Hi Everyone,
It is the most wonderful time of the year. How are you doing? I am busy getting my home to look, feel and smell like Christmas. I started by putting up the Christmas tree, and then I baked my favorite Christmas Fruit cake. It is yummy! I look forward to baking my “Black Cake: every Christmas.This cake is also known in the Caribbean, as “Christmas Cake”, “Fruit Cake” or “Black Cake”. I soaked my fruits for just a year.Here is the recipe for my favorite Caribbean Christmas Cake:


2 lbs Soaked Golden Raisins, Black Raisins and Dried Cranberries
1 lb Soaked Christmas Fruits or candied cherries and lemon peel
1 lb unsalted butter (at room temperature)
3/4 lb brown sugar (I used organic brown coconut sugar)
14oz of Sifted All Purpose Flour
1 tsp Baking Powder
2 tsp Cinnamon
1 tsp Nutmeg
1/4 tsp Ginger
1/4 tsp of Clove Powder
A Pinch of Salt
1 1/2 tsp Vanilla Essence2 1/2 Cups of Molasses
1 tsp Almond Extract
1 Cup of chopped Walnuts or Peanuts
11 Eggs at room temperaturePreparation First dice fruits and then soak all fruits in brandy, port and rum of equal amounts. Please ensure that the fruits are covered with the alcohol.This can be done 1 month to 6 months prior to baking the cake. I soaked mine for 1 year!MethodWhip butter and sugar in and electric mixer until it doubles in volume. Add molasses, then eggs (one at a time), then spice, then chopped walnuts, then baking powder and add fruits.
Pour batter into a (oil and flour) 9″ cake pan. (Of it is a non stick pan, this does not apply). You should have enough batter for two 9″ cake pans and one smaller cake pan.Bake at a 300F for 1 hour and 30 mins. Cool and remove from cake pans.Pour some additional port of rum (No more than 1/2 cup) on the finished cake.

Take a look at my Christmas Cake VLOG.


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