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A non traditional Caribbean Christmas Rum/Fruit Cake recipe.
Photo by Chris De La Rosa
You’ll Need…
2 boxed cake mix
1 cup rum (dark)
1 1/2 cup Port (or sherry – any fortified wine)
1 teaspoon nutmeg (fresh grated)
1 teaspoon cinnamon
1 teaspoon ground ginger
1 orange (zest)
1 cup raisins
1 cup prunes (rough chop)
1 cup citrus peel
1 cup mixed fruit
1-2 tablespoon Caribbean Browning
1 1/2 tablespoon Vanilla
more Port or Rum for soaking the finished cake
whatever ingredients is mentioned on the box of the cake
Tip: Orange Zest – most oranges in north America tend to be coated with wax to enhance their shelf life, so try to get an organic orange for better zest. Wash and pat dry before zesting.
In a food processor or blender place the citrus peel, raisins, mixed fruit, prunes, cinnamon, ginger, vanilla, nutmeg, rum, orange zest and Port. I like to give the prunes a rough chop as a means of verifying that there are no seeds. There are times when the package say seedless, but the odd seed still sticks around.
Puree to the consistency you like – I like tasting the ‘fruit’ in the cake so I go a bit chunky. Scrape down the sides.
45 minutes later at 350 F the cake were fully cooked. But do pay attention to the package cooking time and use a toothpick to test doneness (stick a toothpick into the thickest part of the cake and if comes out dry, it’s fully cooked). You may need to adjust the cooking time to compensate for the density of the fruits we added.
Remove from the pan and place on a wire rack to cool (I used the same pan to cook the second cake). Once cool I brushed on some more Port – a Caribbean thing! Feel free to brush with rum instead if you wish.
Remember to NOT drive after eating this Port soaked cake. Simple, light and packed with fruity goodness. A treat when you don’t want all the work associated with a traditional Caribbean Rum / Black / Fruit cake.
Conclusion:
This non-traditional Caribbean Christmas Rum/Fruit Cake recipe is a game-changer for those who want to enjoy the flavors of the Caribbean without the hassle of making a traditional cake. With its unique combination of ingredients and easy preparation, this cake is perfect for the holiday season.
FAQs:
Q: What type of rum is best for this recipe?
A: A dark rum is recommended for this recipe, as it adds a rich and depth of flavor to the cake.
Q: Can I use other types of fortified wine instead of Port?
A: Yes, you can use other types of fortified wine such as sherry or Madeira instead of Port.
Q: How long does the cake need to cook?
A: The cake needs to cook for 45 minutes at 350 F, but you may need to adjust the cooking time depending on the density of the fruits.
Q: Can I brush the cake with rum instead of Port?
A: Yes, you can brush the cake with rum instead of Port if you prefer.
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