Fruit Sponge Cake Recipe (Caribbean Light Fruit Cake)

This Caribbean fruit sponge cake combines rum-soaked dried fruits with a soft, moist cake for a lighter alternative to traditional black cake. Known throughout Trinidad and Tobago as a light fruit cake, it’s a popular Christmas dessert with plenty of festive flavor.

During Christmas in Trinidad and Tobago, black cake usually gets most of the attention, but light fruit cake has its place on the dessert table too. It’s a lovely option for anyone who enjoys rum-soaked fruit without the dense texture of traditional black cake.

When I made this cake again, I used fruit that had soaked in rum for a week. The cake came out moist, with the fruit evenly distributed throughout. You don’t need to soak your fruits that long, though. Two hours is enough to get started.

Why you’ll love this recipe

• Soft, moist texture: Lighter than traditional Caribbean black cake, with a tender crumb.
• Rum-soaked fruit: Dried fruits add sweetness and that familiar Caribbean Christmas flavor.
• Easy to prepare: The batter comes together using a simple creaming method, with no complicated techniques.
• Perfect for celebrations: A lovely addition to the Christmas dessert table, but just as good with a cup of tea any time of year.

How to make fruit sponge cake

Ingredients you’ll need

• Dried fruits: I use a combination of raisins, sultanas, dried cherries, and mixed peel. You can mix and match your favorites, as long as you have 9 ounces total. Soaking them in rum helps hydrate the fruit and adds flavor to the cake.
  
  I use a similar rum-soaking method for my rum and raisin ice cream, another favorite for the holiday season.
• Rum: Used to soak the dried fruits, with some of the reserved rum drizzled over the cake after baking.
• Butter and brown sugar: Creamed together to create a soft, tender cake with a little caramel-like sweetness.
• Eggs: Help bind the ingredients and give the cake structure.
• All-purpose flour and baking powder: Provide structure and help the cake rise.
• Mixed spice: Adds the familiar warm spice flavors. You can substitute a combination of cinnamon, nutmeg, and allspice.
• Vanilla extract: Adds another layer of flavor to the cake.

Instructions

1. Soak the fruits: Combine the dried fruits and rum in a covered container. Let soak for at least 2 hours to hydrate the fruit. Drain before adding to the batter, reserving the rum.

2. Prepare the oven and pan: Preheat the oven to 350°F. Grease and flour an 8-inch Bundt pan.
3. Cream the butter and sugar: Beat the butter, brown sugar, and vanilla extract until light and fluffy.
4. Add the eggs: Gradually add the lightly beaten eggs, mixing until incorporated.

5. Add the dry ingredients: Sift in the flour, baking powder, and mixed spice in batches. Mix gently until combined.
6. Fold in the fruits: Gently fold the drained fruits into the batter, distributing them evenly.

7. Bake: Transfer the batter to the prepared pan and smooth the top. Bake at 350°F for 45 to 60 minutes, checking for doneness at 45 minutes. A skewer inserted into the center should come out clean or with a few moist crumbs.

8. Finish with rum: Let the cake cool slightly before turning it out onto a wire rack. While still warm, drizzle about 4 tablespoons of the reserved rum over the cake.

Tips for success

• Use room-temperature ingredients: Let the butter and eggs come to room temperature so they mix more easily into the batter.
• Drain the fruits: Use the rum-soaked fruits in the batter, not the soaking liquid. Reserve some of the rum for drizzling over the finished cake.
• Don’t overmix: Once the flour is added, mix gently until combined to keep the cake tender.
• Check early: Start checking the cake at 45 minutes. Mine was fully baked at that point, so don’t wait the full hour without checking.
• Don’t skip the rum drizzle: Adding the reserved rum while the cake is still warm gives it extra flavor.

How to store fruit sponge cake

• Room temperature: Keep the cake tightly wrapped or in an airtight container for up to 3 days in a cool place.
• Refrigerator: Store in an airtight container for up to 5 days. Let slices come to room temperature before serving for a softer texture.
• Freezer: Wrap individual slices tightly and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw before serving.
• Serving: Enjoy at room temperature, or warm a slice briefly in the microwave if you prefer.

Frequently asked questions

If you try this Caribbean fruit sponge cake, let me know how it turns out! Leave a comment and a star rating in the recipe card below. I’d love to hear what combination of dried fruits you used.

More Caribbean cakes and festive favorites

• Trinidad coconut sweet bread
• Light sorrel cake
• Marble sponge cake
• Ponche de crème pound cake

Recipe