Description
This Tropical Caribbean Fruitcake is a luscious holiday treat featuring a medley of dried tropical fruits soaked in rum, fragrant spices, and a moist buttery batter. Perfectly spiced and glazed for a glossy finish, this cake captures the vibrant flavors of the Caribbean and is ideal for festive occasions or anytime you want a taste of island-inspired sweetness.
Ingredients
Scale
Fruit Mixture
- 1 ½ cups (225 g) diced dried pineapple
- 1 cup (150 g) dried mango or papaya, chopped
- ½ cup (75 g) golden raisins
- ½ cup (75 g) dark raisins
- ½ cup (75 g) dried cherries or cranberries
- ½ cup (120 ml) dark rum (or orange juice for non-alcoholic version)
- Zest of 1 orange
Cake Batter
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ cup (60 ml) dark rum or fruit juice
- ½ cup (60 g) chopped toasted pecans or almonds (optional)
Glaze and Finishing
- ¼ cup (60 ml) honey or apricot jam, warmed (for glaze)
- Extra rum or juice for brushing
Instructions
- Soak the Fruit: Combine all the dried fruits with the dark rum (or orange juice if making it non-alcoholic) and the zest of one orange in a bowl. Stir well to evenly coat the fruit. Cover the bowl and let the mixture soak overnight or for up to 2 days to allow the fruits to plump and absorb the flavors.
- Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Grease and line a 9-inch loaf pan with parchment paper to prevent sticking and provide easy removal of the cake after baking.
- Cream Butter and Sugar: In a mixing bowl, cream the softened unsalted butter together with the brown sugar until the mixture is light and fluffy. This step helps incorporate air into the batter, giving the cake a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract and ¼ cup of dark rum or fruit juice to add moisture and depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and nutmeg. This ensures the leavening and spices are evenly distributed.
- Fold Dry Ingredients and Fruit Mixture: Gradually fold the dry ingredients into the wet butter mixture using a spatula. Once incorporated, gently fold in the soaked fruits along with any liquid left in the soaking bowl and the optional toasted nuts, ensuring even distribution without overmixing.
- Fill and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface. Bake in the preheated oven for 75 to 90 minutes, or until a skewer inserted into the center of the cake comes out clean. This step ensures the cake is fully baked and moist inside.
- Cool and Moisturize: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely. While the cake is still warm, brush the top generously with extra rum or juice to add extra moisture and enhance the tropical flavor.
- Glaze for Shine: Once the cake has cooled, lightly brush the top with warmed honey or apricot jam to give it a glossy, beautiful Caribbean-inspired shine that also adds a touch of extra sweetness.
Notes
- Soaking the fruit for longer than overnight intensifies the flavors and produces a moister cake.
- Use orange juice instead of rum for a non-alcoholic version suitable for all ages.
- Toast nuts lightly before adding for enhanced crunch and flavor, or omit them for a nut-free cake.
- Make sure eggs and butter are at room temperature for better mixing and texture.
- Store the cake wrapped tightly at room temperature for up to one week or refrigerate for longer freshness.
- Prep Time: 20 minutes (plus overnight soaking)
- Cook Time: 75 to 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
Keywords: Caribbean fruitcake, tropical fruitcake, holiday cake, rum cake, dried fruit cake, festive dessert
