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christmas cake sliced

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Rest Time 45 minutes
Total Time 1 hour 50 minutes
Course: Desserts, Festive & Holiday Recipes
Ingredients Method Notes

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

Method
 

  1. 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.
  2. In a large mixing bowl, prepare the boxed cake mixes according to package instructions. Add Caribbean browning and whisk until well incorporated.
    dry ingredients in a mixing bowl
  3. Fold the fruit mixture into the cake batter until evenly distributed.
  4. Preheat oven to 350°F (175°C).
  5. 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.
  6. 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.
  7. Slice and enjoy. Store any leftovers in an airtight container.
    christmas cake sliced

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.

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