Christmas Cake West Indian Style Recipe

Name: Christmas Cake West Indian Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup raisins, seedless; 1 cup currants; 1/2 cup candied cherries; 1/2 cup mixed citrus peel candied; 1 cup mixed dried fruit; 1 cup rum; 1 cup sherry sweet, or port wine; 1/2 pound butter at room temperature; 1/2 cup brown sugar; 4 large eggs; 2 cups flour, all-purpose; 1 teaspoon baking powder; 1 teaspoon ginger ground; 1 teaspoon nutmeg ground; 3 teaspoons cinnamon ground; 1/2 teaspoon cloves ground; 1/2 teaspoon allspice ground; 2 1/2 teaspoons lemon extract; 2 1/2 teaspoons almond extract; 1 teaspoon vanilla extract; 1/4 cup food coloring brown; 1/2 cup rum

Servings: persons

1 cup raisins, seedless
1 cup currants
1/2 cup candied cherries
1/2 cup mixed citrus peel candied
1 cup mixed dried fruit
1 cup rum
1 cup sherry sweet, or port wine
1/2 pound butter at room temperature
1/2 cup brown sugar
4 large eggs
2 cups flour, all-purpose
1 teaspoon baking powder
1 teaspoon ginger ground
1 teaspoon nutmeg ground
3 teaspoons cinnamon ground
1/2 teaspoon cloves ground
1/2 teaspoon allspice ground
2 1/2 teaspoons lemon extract
2 1/2 teaspoons almond extract
1 teaspoon vanilla extract
1/4 cup food coloring brown
1/2 cup rum

1
Fruit Mixture:
2
Mix together all the ingredients and store in a tightly sealed jar for at least 1 month.
3
The Cake: Prepare a 10?
4
deep round cake baking tin or a 13?
5
x 9?
6
baking tin by lining it with two layers of waxed paper, greasing between the layers.
7
Preheat the oven to 250 degrees.
8
In a large bowl, cream together the butter and sugar until they are light and fluffy.
9
Add the eggs, one at a time, mixing well after each addition.
10
Sift the flour, baking powder and all the dry spices together.
11
Add the lemon essence, almond essence and vanilla essence to the fruit mixture.
12
By hand, stir tablespoonful of the flour mixture and the fruit mixture alternately into the butter, sugar and egg mixture.
13
Add the browning gradually, stirring until a deepish brown colour is reached.
14
Turn the cake mixture into the baking tin, smooth the top and bake in the oven for 3 to 4 hours or until a skewer or wooden toothpick, inserted, comes out clean.
15
This can take an additional hour or two.
16
Remove the cake from the oven, prick it all over with a skewer or toothpick and pour the rum all over it.
17
Remove the cake from the tin when it is cool, wrap it tightly in waxed paper, place it in an airtight container and leave for a month for best flavour.
18
Every week, prick the cake with a skewer and pour on about 1 tablespoon of rum.
19
(Makes one 5 pound cake. )
20
Serve with Hard Rum Sauce.

906

kcal

Calories

Fat

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 22 ingredients. The key ingredients include: 1 cup raisins, seedless, 1 cup currants, 1/2 cup candied cherries, 1/2 cup mixed citrus peel candied, and more.

Yes, Christmas Cake West Indian Style 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!

Christmas Cake West Indian Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions