Light Fruit Cake – A Caribbean-Style Holiday Favorite
A light fruit cake infused with rum-soaked dried fruits; fluffy, festive, and perfect for your Caribbean 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 cake. While black cake often takes center stage, there’s something equally delightful about a light fruit cake. Airy and just sweet enough, it’s the perfect canvas for the bold, boozy fruit flavors we associate with the season.
This light fruit cake is a fusion of tradition and indulgence, it’s essentially a sponge-style 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.
P.S. This is sometimes called a fruit sponge cake or even a dundee cake in Caribbean households, but more often you’ll hear it referred to as a light fruit cake, especially when folks want all the flavor without the heavy black cake vibes.
Why you’ll love his recipe
This light fruit cake merges the best of two beloved Caribbean classics; black cake and sponge cake. It’s less dense than traditional black cake, but still offers those rich, festive fruit flavors. Think of it as the fluffier cousin of fruit sponge cake, perfect with a cup of tea or as your holiday dessert centerpiece.
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, sometimes years! Sponge cake, on the other hand, is light and fluffy and often a favorite among kids. This recipe brings the two together, creating a moist, fruit-filled cake that’s both elegant and indulgent.
Unlike the dense texture of black cake, this light fruit cake is soft and airy. It’s perfect for those who want all the flavor of a fruit cake without the heavy feel.
How to make a light fruit cake
Key ingredients and their Importance
- Rum-Soaked Fruits: Dried fruits like raisins, sultanas, and currants soaked in rum infuse the cake with rich, festive flavor.
- Butter and Sugar: Creamed together to give the cake its signature light and airy texture.
- Eggs: Beaten to perfection, they give structure and fluffiness to the sponge.
- Flour and Baking Powder: The foundation for a good rise and a tender crumb.
- Spices: A little cinnamon and nutmeg go a long way in enhancing the fruitiness.
- Rum (Optional): Used for soaking fruits and optionally drizzled after baking for added moisture and flavor.
Instructions
- Prepare the Fruits
Soak your dried fruits in rum for at least two weeks (longer = deeper flavor). Short on time? Simmer the fruits with a splash of rum for a quick infusion. - Cream Butter and Sugar
Beat until light and fluffy. - Add Eggs
Gradually mix in the eggs, ensuring a smooth batter. - Fold in Dry Ingredients
Gently add the flour and spices to keep that lovely lightness. - Incorporate Fruits
Fold in your soaked fruits evenly throughout the batter. - Bake
Pour the mixture into a greased pan and bake until golden and springy to the touch.
Tips for success
- Non-Alcoholic Version: Use orange juice instead of rum for soaking fruits.
- Room Temp is Key: Let your ingredients come to room temperature for easy mixing.
- Prevent Sinking: Toss the soaked fruits in a little flour before folding into the batter.
Storage and Reheating
- Storage: Wrap tightly in plastic wrap or place in an airtight container. Keeps well at room temp for up to 3 days.
- Freezing: Freeze slices in a single layer, then transfer to a freezer-safe bag. Thaw at room temp.
- Reheating: Warm slices gently in the microwave or oven for that fresh-out-of-the-oven feel.
FAQs
Stick with dried fruits, they hold up best during baking and give the traditional texture.
It’s recommended for full flavor, but simmering in rum or juice works in a pinch.
Dried cherries, cranberries, or chopped apricots make great variations.
Make This Holiday Special
This light fruit cake is more than just a dessert, it’s a celebration of flavor, tradition, and the joy of sharing something homemade with your people. Whether this is your first go or a yearly ritual, this cake delivers the festive feeling in every bite.
Try this light fruit cake and let me know how it turns out in the comments. Don’t forget to rate the recipe and tag your creation!
And while you’re in baking mode, check out these other festive favorites:
Recipe
Light Fruit Cake
Ingredients
Method
- Grease and flour an 8-inch bundt cake pan.
- Cream butter, brown sugar, and vanilla extract until light and fluffy.
- Add eggs gradually, mixing until fully incorporated.
- Sift in flour and baking powder in batches, mixing gently to avoid overworking.
- Stir in the soaked fruits (do not add soaking liquid) until evenly distributed.
- Pour batter into prepared pan and smooth the top.
- Bake for about 1 hour, or until a skewer inserted into the center comes out clean.
- Let cake cool slightly before turning out onto a rack.
- While warm, drizzle about 4 tablespoons of the reserved rum over the cake.
- Slice and serve with an extra drizzle of the rum liquid, if desired.
Notes
- Soaking time not included in the prep time.
- For best pan release, grease with butter then flour, or use a baking spray with flour included.
