Caribbean Christmas Cake

Caribbean Christmas Cake
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 486.4
  • Total Fat: 18.0 g
  • Cholesterol: 147.7 mg
  • Sodium: 58.3 mg
  • Total Carbs: 71.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 6.3 g

View full nutritional breakdown of Caribbean Christmas Cake calories by ingredient
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The ultimate fruitcake, perfect for a tropical change from the usual! The ultimate fruitcake, perfect for a tropical change from the usual!
Number of Servings: 12


    1 lb mixed peel
    2/3 cup chopped dried pitted prunes
    2/3 cup chopped dried mango
    ¾ cup candied cherries, chopped
    3 tbsp brandy
    3 tbsp spiced rum
    3 tbsp port
    4 tbsp Kirsch
    ½ tbsp allspice
    1 tsp cinnamon
    1 tsp ginger
    ½ tsp salt
    2 tsp vanilla
    1 tbsp molasses
    4 tbsp water
    2 ¼ cups self-rising flour
    1 ½ cups raw sugar
    1 cup butter, softened (no subs!)
    6 eggs, beaten


In saucepan, combine all fruits.
Add the brandy, rum, port, Kirsch, spices, vanilla, salt, molasses, and 4 tbsp of water.
Bring to a boil and simmer gently for 20 min.
Set aside to cool, then cover and chill for 1 week.
Preheat oven to 275F.
Grease and line a 9” square pan.
Sift the flour into large mixing bowl.
Add the sugar, butter, and eggs.
Beat until well combined, then fold in the macerated fruit mixture.
Pour into prepared pan, do not level the surface.
Bake for 4 hours or until cooked through.
Place a sheet of foil over the cake after 3 hours if it appears to be browning too quickly.
Cool cake in pan for 45 min then transfer to wire rack to cool completely.
Wrap in cling wrap, then foil and store in airtight container for 1 month for best flavour

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.

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