Caribbean Black Fruitcake

This is a rich and dark fruitcake which is common in the Caribbean.

Compared to other cakes, it has quite a lot of alcohol and is made by soaking fruits in alcohol for any time from 1 week to up to a year. It is moist, dark in color and has a slight burnt sugar taste which comes from the use of Burnt Sugar Syrup. It also has spices like cloves, cinnamon and grated nutmeg. If you are looking for an interesting twist on a fruitcake, look no further. This is an adaptation of a recipe by



For Pre-Soaking:

(1) 265 Grams Almonds (1-3/4 Cups)

(2) 255 Grams Dried Cherries (1-3/4 Cups)

(3) 195 Grams Currants (1-1/4 Cups)

(4) 250 Grams Raisins (1-1/2 Cups)

(5) 300 Grams Prunes (1-3/4 Cups)

(6) 150 Grams Candid Mixed Peel (3/4 Cups)

(7) 1-1/2 Cups Dark Rum

(8) 1-1/2 Cups Port Wine

For Cake:

(1) 452 Grams Unsalted Butter (2 Cups)

(2) 495 Grams Light Brown Sugar (2-1/4 Cups)

(3) 6 Large Eggs

(4) 2 Teaspoons Pure Vanilla Extract

(5) 3/4 Cup Burnt Sugar Syrup (See Note 1)

(6) 390 Grams All Purpose Flour (3 Cups)

(7) 2 Teaspoons Salt

(8) 1 Tablespoon Baking Powder

(9) 1/2 Teaspoon Grated Nutmeg

(10) 1/2 Teaspoon Cinnamon Powder

(11) 1/2 Teaspoon Ground Cloves



(1) Burnt Sugar Syrup is also known as browning and can be found in some specialty stores. You can however make your own at home. I have a recipe for this here.


Makes Two Cakes.


(1) Chop the almonds roughly. Also chop the fruits into smaller bits if they are whole.

(2) Place all the dried ingredients in a bowl and pour in the alcohol. Mix well to soak fruits and nuts in the alcohol.

(3) Place the mixture in an air tight container and seal.

(4) Keep container in a cool dark place. Do not keep it in the fridge. Stir mixture every once in a while so fruits and nuts are evenly coated with the alcohol.

(5) Fruits and nuts should be soaked for at least a week. It can be soaked for up to a year. The longer you soak them, the more they will soak up the alcohol.



(1) Preheat oven to 300 degrees.

(2) Grease and line the sides and bottoms of two 8 inch spring form cake pans. Pans with detachable bottoms can also be used.

TIP: Parchment paper should extend at least an inch above the cake pan. This will prevent the cakes from browning too much.

(3) In a large bowl, mix the flour, baking powder salt and spices together.

(4) In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy. About 5 minutes.

(5) Add eggs one at a time, beating after each addition. Scrape sides and bottom of bowl as needed. Add the vanilla extract and beat in.

(6) Add flour mixture to batter and mix to combine.

(7) Next, add the soaked fruits along with whatever alcohol is left in the bowl.

(8) Finally add the burnt sugar syrup and mix to combine. Do your self the favor: taste the batter. Its one of the best things you would ever taste.

(9) Divide batter evenly between cake pans and bake in preheated oven for 2-1/2 hours or until a toothpick inserted in the middle comes out clean.

(10) Take cakes out of oven and allow to cool completely before unmolding.


More From Grated Nutmeg:


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Cake Magazine: Caribbean Black Fruitcake
Caribbean Black Fruitcake
This is a rich and dark fruitcake which is common in the Caribbean.
Cake Magazine
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