No-Soak Caribbean Christmas Rum (Fruit Cake)

This No-Soak Caribbean Christmas Rum (Fruit Cake) was my solution to a familiar problem—forgetting to soak fruits months in advance for the holiday season. I created this version to bring the rich flavor of traditional Caribbean fruit cake, but with a fraction of the prep time. It’s still packed with rum-soaked dried fruits, warming spices, and that signature dark color, but we’re using a boxed cake mix to make things easy. If you’re short on time but still want that unmistakable Caribbean Christmas flavor, this one’s for you.

Ingredient Guide

• Boxed Cake Mix: The base of the recipe, saving time while still delivering texture. Use white or yellow cake mix.
• Dark Rum: Essential for classic Caribbean flavor. It infuses the fruit and adds depth to the cake.
• Port or Sherry: A rich fortified wine that adds sweetness and enhances the fruit blend.
• Nutmeg: Freshly grated for aromatic warmth; key in Caribbean holiday baking.
• Cinnamon: Deep, sweet spice that balances out the richness of the fruit.
• Ground Ginger: Adds subtle heat and complexity.
• Orange Zest: Adds brightness and balances the richness with citrus lift.
• Raisins: Sweet, chewy texture and bold flavor.
• Prunes: Soft and rich. Chop before blending for easier processing.
• Citrus Peel: Classic candied fruit flavor that ties together the spice and rum.
• Mixed Dried Fruit: Use your favorite combination; look for ones with pineapple, papaya, or cherries.
• Caribbean Browning: For deep color and a hint of burnt sugar flavor.
• Vanilla Extract: Rounds out the flavors with subtle sweetness.
• Extra Rum or Port: Brushed on the warm cake to seal in moisture and intensify flavor.

Shopping Made Easy

• Choose a high-quality boxed white or yellow cake mix and follow the package directions for oil, eggs, or butter.
• Caribbean browning is available in the international section or at West Indian groceries.
• Port, sherry, or red wine can all work for fortifying the fruit. Choose one you enjoy drinking.
• Use seedless dried fruits and chop any large pieces before blending to avoid a gritty texture.

Cooking Notes from the Kitchen

• Chop larger fruits, like prunes before blending for a smoother texture and even moisture throughout.
• Use a food processor to pulse the fruit mixture into your preferred consistency; smooth or chunky.
• Add the browning gradually to control how dark your cake becomes; start with 1 tablespoon and adjust.
• Don’t overmix the cake batter once fruit is added; fold gently to avoid a tough texture.
• Bake on the middle rack so the heat is even. Check for doneness with a toothpick at the lower end of the recommended bake time.
• Brushing the cake with more rum or wine while it’s still warm enhances moisture and flavor. Don’t skip it!
• Let cakes cool fully before slicing to keep them intact, especially if using a Bundt pan.

What type of pan is best for this cake?

Bundt pans help distribute heat evenly and give the cake a traditional holiday look, but loaf pans work just as well.

Can I freeze this fruit cake?

Yes. Once completely cool, wrap tightly in plastic and foil. Freeze up to 3 months and thaw at room temperature before serving.

How long will the cake stay fresh?

It keeps for 5–7 days at room temperature, or up to 2 weeks in the fridge. Re-brush with rum or Port if it starts to dry.

Can I use other dried fruits?

Yes. You can mix in dried cranberries, chopped apricots, or golden raisins to match your personal flavor profile.