Caribbean Black Fruitcake Recipe

Name: Caribbean Black Fruitcake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups whole raw almonds, coarsely chopped; 1 3/4 cups dried cherries, coarsely chopped; 1 3/4 cups prunes, coarsely chopped; 1 1/2 cups dark rum, such as Myerss, plus 4 tablespoons for brushing; 1 1/2 cups raisins, coarsely chopped; 1 1/2 cups ruby port; 1 1/4 cups currants; 3/4 cup candied orange peel, coarsely chopped; 3 cups all-purpose flour; 2 teaspoons kosher salt; 1 tablespoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground clove; 1/2 teaspoon ground nutmeg; 4 sticks (1 pound) unsalted butter, at room temperature; 2 1/4 cups packed light brown sugar; 6 large eggs, at room temperature; 2 teaspoons vanilla extract; 3/4 cup burnt sugar syrup

Servings: persons

1 3/4 cups whole raw almonds, coarsely chopped
1 3/4 cups dried cherries, coarsely chopped
1 3/4 cups prunes, coarsely chopped
1 1/2 cups dark rum, such as Myerss, plus 4 tablespoons for brushing
1 1/2 cups raisins, coarsely chopped
1 1/2 cups ruby port
1 1/4 cups currants
3/4 cup candied orange peel, coarsely chopped
3 cups all-purpose flour
2 teaspoons kosher salt
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
4 sticks (1 pound) unsalted butter, at room temperature
2 1/4 cups packed light brown sugar
6 large eggs, at room temperature
2 teaspoons vanilla extract
3/4 cup burnt sugar syrup

1
Combine all ingredients in a 3-quart container with a tightfitting lid and mix well.
2
Cover tightly and store in a dark, cool, dry place for 1 week.
3
Heat the oven to 300 degrees F and arrange a rack in the middle.
4
Coat two 9-by-5-inch loaf pans with butter; set aside.
5
Combine flour, salt, baking powder, cinnamon, clove, and nutmeg in a large bowl and whisk to aerate and break up any lumps.
6
Set aside.
7
Place butter and sugar in the bowl of a stand mixer fitted with a paddle attachment, and beat on medium speed until pale yellow, about 3 minutes.
8
Scrape down the sides of the bowl, and return the mixer to medium speed.
9
Add eggs one at a time, letting each mix in fully before adding the next.
10
Add vanilla.
11
Scrape down the sides of the bowl and return the mixer to low speed.
12
Add flour mixture, macerated fruit and nuts along with any unabsorbed liquid, and burnt sugar, and mix until just combined.
13
Divide batter evenly between the prepared pans (the pans will be completely full).
14
Bake until a cake tester comes out clean (the cake centers will be very moist), about 2 hours.
15
Let cool 30 minutes in the pans on a wire rack.
16
Turn cakes out onto the rack, and brush each with 2 tablespoons dark rum.
17
Cool completely before slicing and eating, or aging.
18
To age, store each cooled cake in a resealable plastic bag at room temperature for up to 2 months.
19
A dark cupboard or pantry is ideal, but do not refrigerate, as the moisture level will change the texture.

2363

kcal

Calories

139

Fat

252

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 3/4 cups whole raw almonds, coarsely chopped, 1 3/4 cups dried cherries, coarsely chopped, 1 3/4 cups prunes, coarsely chopped, 1 1/2 cups dark rum, such as Myerss, plus 4 tablespoons for brushing, and more.

Yes, Caribbean Black Fruitcake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!