West Indian Fruitcake Recipe

Name: West Indian Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dry red wine or 1 1/2 cups cranberry juice cocktail; 3/4 cup pitted prune; 3/4 cup dark seedless raisins; 1 (3 1/2 ounce) container diced candied citron peel (scant 1/2 cup); 1 1/2 cups sugar; 1 cup margarine or 1 cup butter, softened; 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon vanilla extract; 3/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 3 large eggs; 1 teaspoon lime zest; 1 (3 1/2 ounce) container mixed candied fruit, chopped (scant 1/2 cup); 1 tablespoon light corn syrup; LIME GLAZE; 1 1/2 cups confectioners' sugar; 4 teaspoons hot tap water; 2 teaspoons lime juice; 1/2 teaspoon lime zest; 1/4 teaspoon salt

Servings: persons

1 1/2 cups dry red wine or 1 1/2 cups cranberry juice cocktail
3/4 cup pitted prune
3/4 cup dark seedless raisins
1 (3 1/2 ounce) container diced candied citron peel (scant 1/2 cup)
1 1/2 cups sugar
1 cup margarine or 1 cup butter, softened
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs
1 teaspoon lime zest
1 (3 1/2 ounce) container mixed candied fruit, chopped (scant 1/2 cup)
1 tablespoon light corn syrup
LIME GLAZE
1 1/2 cups confectioners' sugar
4 teaspoons hot tap water
2 teaspoons lime juice
1/2 teaspoon lime zest
1/4 teaspoon salt

1
In 2-quart saucepan over high heat, heat first 4 ingredients to boiling (wine, prunes, raisins, citron).
2
Remove saucepan from heat; let stand 30 minutes to soften fruit.
3
In blender at low speed, blend fruit mixture, half at a time, until smooth; set aside.
4
Preheat oven to 325u00b0F Grease 10-inch Bundt pan or tube pan.
5
In large bowl, with mixer at low speed, beat sugar and margarine or butter just until blended. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to low; add flour, baking powder, baking soda, vanilla extract, salt, cinnamon, eggs, and fruit mixture; beat until well mixed, constantly scraping bowl. Increase speed to high; beat 1 minute, occasionally scraping bowl. Stir in grated lime peel.
6
Spoon batter into pan, spreading evenly. Bake 1 hour or until toothpick inserted in cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove cake from pan. Cool completely on rack.
7
LIME GLAZE: In medium bowl, with spoon, stir in all the ingredients until smooth.
8
To serve, prepare Lime Glaze. Spoon glaze over cake.
9
In small bowl, stir mixed candied fruit with corn syrup. Garnish top of cake with candied fruit. 24 servings.
10
Good Housekeeping.

1434

kcal

Calories

Fat

222

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.
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 1/2 cups dry red wine or 1 1/2 cups cranberry juice cocktail, 3/4 cup pitted prune, 3/4 cup dark seedless raisins, 1 (3 1/2 ounce) container diced candied citron peel (scant 1/2 cup), and more.

Yes, West Indian Fruitcake 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!

West Indian Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions