No-Soak Caribbean Christmas Rum (Fruit Cake)
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.
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 h 50 min
- 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.
