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Name of Event

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The fruit cake is dark, rich in flavors from rum soaked sauce.


Yield 2-3 cakes
Preparation time 30 mins + 1 day marinating fruit
Cooking time 2 hours
Main Ingredient Mixed Fruit


Christmas Cake

  • 125 gms butter
  • 125 gms sugar
  • 125 gms plain/all-purpose flour
  • 124 gms fresh breadcrumbs
  • 1 tsp baking powder
  • 6 medium sized eggs
  • 125 gms raisins #
  • 125 gms pitted prunes #
  • 125 gms currants #
  • 125 gms mixed peel #
  • 1/4 cup orange juice
  • 11/2 tbs browning sauce,*, available Caribbean grocers (click link) or see recipe below
  • Red label wine * & rum (over proof) for flavor and moistening cake..75%/25% mix or to taste
  • 1/2 tsp mixed spice*
  • 1 tsp vanilla essence
  • 1/2  tsp rose water*
  • 1/2  tsp cinnamon powder

# Place fruit in a large jar at least a day in advance (longer if possible...a week or two)  then pour wine and rum over fruit, so that it is completely covered. Cover jar and leave fruit to soak.


* Available Caribbean grocers or substitute Port

Vanilla Sauce

  • 1/2 litre heavy/thickened cream
  • 90 gms sugar
  • 5 egg yolks
  • 1/2 tsp cornstarch 
  • 1/2 tsp Appleton rum or brand of choice.


  • 2 cups brown sugar
  • 2 tablespoon water
  • 1/4 cup cold water
  • 1 tablespoon hot water

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Making the Cake

  • Cream the butter and sugar in a very large mixing bowl. Add the browning. Add 2 cups of soaked fruit, stirring with a wooden spoon.
  • Beat the eggs until light and frothy (10 to 15 minutes). Add the rose water,  vanilla,  mixed spice and cinnamon powder.
  • Add the egg mixture and orange juice to butter mixture, fold in well. Fold soaked fruit into this mixture.
  • Gradually fold in flour mixture. To test the consistency see if the wooden spoon can stand upright in middle of the mixture. If not, add some more flour until the mixture can support the spoon.
  • Grease baking pans ( 9-10 inch) and line with grease paper. Grease and flour lined pans. Pour the mixture into tins and bake for 2 hours in a slow oven, 300-350 F. Place a pan of water in the bottom of the oven to ensure cakes do not dry out.
  • Check the cakes from time to time, as baking times can vary. Cakes are ready when a toothpick or skewer inserted in centre comes out clean, or almost clean.
  • To store the cake for a few weeks, keep moist by pouring Red Label wine/port on the top, and wrapping tightly in plastic wrap and aluminum foil.

Vanilla Sauce

  1. Boil the cream with sugar
  2. Whisk egg yolk with cornstarch
  3. Temper yolk mixture  by adding a little bit of warm mixture to egg mix
  4. Add yolk mixture to cream. Whisk until thickened and add rum to taste


  1. Spread out the sugar in a skillet and add two tablespoons of  water, cover over medium heat for eight minutes or until sugar change colour from light brown to dark brown.
  2. Add 1/4 cup cold water, allow to cook while stirring constantly, until mixture becomes thick and dark brown. Remove from heat and quickly stir in cold water.
  3. Allow to cool. Store in a glass bottle/jar tightly sealed . It should last up to six  months.

For more Christmas recipes from around the world as well as restaurants to enjoy Christmas lunch/dinner, gift ideas, cookbooks, how to save money on holiday travel visit our Christmas ideas page.