Fruit Sponge Cake – A Light and Festive Holiday Treat
16.12.17
| Recipe by Renz
A light and addictive sponge cake infused with rum-soaked mixed fruits—a perfect
dessert for your holiday table.
The holiday season in the Caribbean is a magical time. The air buzzes with the sound of parang music, the scent of freshly baked bread and cakes wafts through kitchens, and families gather to share laughter, stories, and, of course, food. From bustling markets to quiet moments of reflection, there’s a special warmth in how we celebrate this time of year.
Amid all the festivities, desserts hold a special place on our tables, and no celebration is complete without a cake. While black cake often takes center stage, there’s something equally delightful about the simplicity of a sponge cake. Light, airy, and just sweet enough, it’s the perfect canvas for the bold, fruity flavors that define the season.
This fruit sponge cake is a fusion of tradition and indulgence—a sponge cake elevated by rum-soaked fruits, embodying the festive spirit in every bite. Whether you're hosting guests or simply treating yourself, this cake is a delicious way to savor the season.
This fruit sponge cake merges the best of two beloved Caribbean cakes—black cake and sponge cake. It’s lighter than traditional black cake but offers the rich, fruity flavors we love during the holidays. Whether served as a centerpiece dessert or a comforting treat with a cup of tea, this cake is sure to impress.
In the Caribbean, black cake is known for its deep, rich flavor from dried fruits soaked in rum for months—even years! On the other hand, sponge cake is a lighter, simpler cake that kids often enjoy. This recipe combines the two, creating a moist, flavorful sponge cake packed with boozy, fruit-filled goodness.
Unlike black cake, this fruit sponge cake is light and airy, making it perfect for those who love fruitcake but prefer something less dense. It’s a dessert that strikes the balance between indulgence and elegance.
This fruit sponge cake is more than just a dessert—it’s a celebration of flavors, culture, and the joy of sharing something homemade with loved ones. Whether it’s your first time making it or your yearly tradition, this cake is a festive treat that will leave everyone wanting more.
Try this fruit sponge cake and let me know how it turns out in the comments. Don’t forget to share your creation and rate the recipe!
The holiday season in the Caribbean is a magical time. The air buzzes with the sound of parang music, the scent of freshly baked bread and cakes wafts through kitchens, and families gather to share laughter, stories, and, of course, food. From bustling markets to quiet moments of reflection, there’s a special warmth in how we celebrate this time of year.
Amid all the festivities, desserts hold a special place on our tables, and no celebration is complete without a cake. While black cake often takes center stage, there’s something equally delightful about the simplicity of a sponge cake. Light, airy, and just sweet enough, it’s the perfect canvas for the bold, fruity flavors that define the season.
This fruit sponge cake is a fusion of tradition and indulgence—a sponge cake elevated by rum-soaked fruits, embodying the festive spirit in every bite. Whether you're hosting guests or simply treating yourself, this cake is a delicious way to savor the season.
Why You’ll Love This Recipe
This fruit sponge cake merges the best of two beloved Caribbean cakes—black cake and sponge cake. It’s lighter than traditional black cake but offers the rich, fruity flavors we love during the holidays. Whether served as a centerpiece dessert or a comforting treat with a cup of tea, this cake is sure to impress.
What Makes This Cake Special?
In the Caribbean, black cake is known for its deep, rich flavor from dried fruits soaked in rum for months—even years! On the other hand, sponge cake is a lighter, simpler cake that kids often enjoy. This recipe combines the two, creating a moist, flavorful sponge cake packed with boozy, fruit-filled goodness.
Unlike black cake, this fruit sponge cake is light and airy, making it perfect for those who love fruitcake but prefer something less dense. It’s a dessert that strikes the balance between indulgence and elegance.
Key Ingredients and Their Importance
- Rum-Soaked Fruits: Dried fruits like raisins, sultanas, and currants soaked in rum infuse the cake with a rich, festive flavor.
- Butter and Sugar: Creamed together, these create the light and airy texture that defines a sponge cake.
- Eggs: Beaten to perfection, eggs provide the structure and fluffiness.
- Flour and Baking Powder: For the perfect rise and a tender crumb.
- Spices: A touch of cinnamon and nutmeg enhances the fruity richness.
- Rum (Optional): For soaking fruits and an optional drizzle for added flavor.
How to Make Fruit Sponge Cake
- Prepare the Fruits: Soak your dried fruits in rum for at least two weeks (or longer for deeper flavor). If you're short on time, simmer the fruits with a splash of rum to infuse flavor quickly.
- Cream Butter and Sugar: Beat until light and fluffy.
- Add Eggs: Gradually incorporate the eggs, ensuring a smooth batter.
- Fold in Dry Ingredients: Gently fold in the flour and spices to maintain the lightness of the batter.
- Incorporate Fruits: Fold in the rum-soaked fruits, ensuring even distribution.
- Bake: Pour the batter into a greased pan and bake until golden and springy to the touch.
Tips for Success
- For a Non-Alcoholic Version: Substitute rum with orange juice for soaking the fruits.
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for easier mixing.
- Prevent Sinking Fruits: Toss the soaked fruits in a bit of flour before adding them to the batter.
Storage and Reheating
- Storage: Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze slices in a single layer, then transfer them to a freezer bag. Thaw at room temperature when ready to serve.
- Reheating: Warm slices gently in the microwave or oven for a freshly baked feel.
FAQs About Fruit Sponge Cake
- Can I use fresh or frozen fruits? It’s best to use dried fruits for this recipe as they hold up better during baking.
- Can I skip soaking the fruits? While soaking is recommended for the best flavor, you can simmer the fruits in rum or juice to save time.
- What other fruits can I use? Try dried cherries, cranberries, or apricots for a unique twist.
Make This Holiday Special
This fruit sponge cake is more than just a dessert—it’s a celebration of flavors, culture, and the joy of sharing something homemade with loved ones. Whether it’s your first time making it or your yearly tradition, this cake is a festive treat that will leave everyone wanting more.
Try this fruit sponge cake and let me know how it turns out in the comments. Don’t forget to share your creation and rate the recipe!
And make sure to check out these other great cakes:
- Light sorrel cake
- Marble sponge cake
- Ponche de creme pound cake
- Sweet bread
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