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.
No-Soak Caribbean Christmas Rum (Fruit Cake)
This simplified version of the traditional Caribbean Christmas cake is perfect for those who didn’t soak fruits months in advance. Using boxed cake mix and a blend of dried fruits soaked in rum and port, it delivers festive flavors with less effort.
Ingredients
- 2 boxed cake mixes white or yellow
- Ingredients as per box usually eggs, oil or butter
- 1 cup dark rum
- 1 1/2 cups Port or sherry
- 1 teaspoon nutmeg grated
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 orange zested
- 1 cup raisins
- 1 cup prunes roughly chopped
- 1 cup citrus peel
- 1 cup mixed dried fruit
- 1-2 tablespoons Caribbean browning
- 1 1/2 tablespoons vanilla extract
- Extra rum or Port for brushing
Instructions
- In a food processor or blender, combine citrus peel, raisins, mixed dried fruit, prunes, cinnamon, ginger, vanilla extract, nutmeg, dark rum, orange zest, and port. Blend to desired consistency, scraping down the sides as needed.
- In a large mixing bowl, prepare the boxed cake mixes according to package instructions. Add Caribbean browning and whisk until well incorporated.
- Fold the fruit mixture into the cake batter until evenly distributed.
- Preheat oven to 350°F (175°C).
- Grease and flour Bundt or cake pans. Divide the batter between the pans. Bake according to package directions, typically 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to a cooling rack. Once completely cooled, brush the tops with additional port or rum.
- Slice and enjoy. Store any leftovers in an airtight container.
Notes
- For better zest, use organic oranges to avoid wax coatings.
- Adjust the consistency of the fruit puree to your preference, chunky or smooth.
- Brushing the cooled cake with additional rum or port enhances flavor and keeps it moist.
- This cake is lighter than traditional black but still rich in festive flavors.
Tried this recipe?Let us know how it was!
