My Own Caribbean Christmas Fruit Cake Also Known As Great Cake Recipe

Name: My Own Caribbean Christmas Fruit Cake Also Known As Great Cake
Prep time: 720 min
Cook time: 300 min
Total time: 1020 min
Yield: Serves 1 or more
Ingredients: Raisins; Prune; Cherries; Currants; Mixed Peel; Port Wine; Rum; Red Wine; 2 cups granulated sugar; 4 large eggs; 2 cups all-purpose flour; Baking Powder; Nutmeg; Cinnamon; 1 cup (2 sticks) unsalted butter, softened; Almond Extract; 1 teaspoon Angostura bitters; Powdered Clove; Browning Sauce; Mixed Spice; Salt; Powdered Ginger; Crisco

Indulge in the rich, decadent flavors of Barbados with this authentic Caribbean Christmas Fruit Cake! This dense, moist fruitcake, a treasured tradition in Barbados and throughout the Caribbean, is perfect for Christmas celebrations and weddings. Months of soaking in alcohol create an unparalleled depth of flavor. Prepare the fruit mixture well in advance – the longer it soaks, the better it tastes! This recipe will guide you step-by-step to baking a show-stopping cake that will impress your friends and family. Get ready for a taste of paradise!

Prep Time 720 mins

Cook Time 300 mins

Calories 757.6 kcal

Protein 16g

Rating 5.0 (1 Reviews)

My Own Caribbean Christmas Fruit Cake Also Known As Great Cake

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for My Own Caribbean Christmas Fruit Cake Also Known As Great Cake

Raisins
Prune
Cherries
Currants
Mixed Peel
Port Wine
Rum
Red Wine
2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
Baking Powder
Nutmeg
Cinnamon
1 cup (2 sticks) unsalted butter, softened
Almond Extract
1 teaspoon Angostura bitters
Powdered Clove
Browning Sauce
Mixed Spice
Salt
Powdered Ginger
Crisco

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How to Make My Own Caribbean Christmas Fruit Cake Also Known As Great Cake

Three months before baking: Combine the mixed dried fruits in a large bowl. Pour the rum or brandy over the fruits, ensuring they are completely submerged. Cover the bowl and store in a cool, dark place.
When ready to bake: Cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract and Angostura bitters.
In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the molasses (if using).
The batter should be thick. A wooden spoon should stand upright in the batter without falling over easily.
Grease and flour a 9x13 inch baking pan. Line the bottom with parchment paper.
Pour the batter into the prepared pan and spread evenly.
Cover the pan tightly with aluminum foil.
Place a shallow pan of water in the bottom of the oven to create a moist baking environment.
Bake in a preheated oven at 275°F (135°C) for 2.5-3 hours, or until a wooden skewer inserted into the center comes out clean. Check for doneness after 2 hours.
Remove the cake from the oven and let it cool slightly in the pan.
Once slightly cooled, prick the cake all over with a skewer. Slowly pour the sweet red wine over the cake, allowing it to be absorbed.
Repeat the pouring and soaking process as needed until the wine is absorbed.
Let the cake cool completely before serving. Enjoy!