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Soaking Fruits for Jamaican Black Fruit Cake

Soaking Fruits for Jamaican Black Fruit Cake

Soaking Fruits for Jamaican Fruit Cake other wise known as Jamaican Christmas Cake or Jamaican Black Cake is putting some fruits in a jar with some rum for up to a year.

Jamaican Fruit Cake are not complete without some rum soaked fruits. You can choose to blend them or not. Either way it is a beautiful cake.

During the Holiday Season, Jamaican are in the kitchen baking up these Christmas Fruit Rum Cake.

Yep, we have different names we call it. But it’s the same delicious and yummy cake.

Fruits are soaked in rum for up to a year or for at least a week.

Right after using those soaked fruits for your annual Holiday Baking, then more fruits are soaked in alcohol for another year in your favorite rum.

When soaking fruits, what kind of fruits are used

The kind of fruits you used to soak it your choose. It is all based on your preference. For example: some people say too much prunes makes it bitter, while some don’t mind it.

There is no right or wrong, just preference.

Some of the fruits that are used in Fruit Cake can be:

  • Raisins
  • Prunes
  • Currants
  • Mixed Peels
  • Cherries
  • Even Cranberries too

The most popular fruits that are used in Black Cakes are the raisins and prunes.

For my Jamaican Fruit Cake Recipe, I used a combination of cherries, raisins, prunes, mixed peels and cranberries as shown below in the picture.

How long do I soak fruit for Christmas Fruit Cake

Jamaican Christmas Fruit Cake is not complete without soaking your fruits in some white rum and red label wine for about a year or at least a week in a jar (preferably a glass jar) with a lid.

When the fruits are soaked that long, the combination of the sweetness and rum adds some awesome flavors and richness to the fruit cake.

Check on it throughout the year because the rum will decrease (soaked up). If it decrease, then add more white rum and red label wine so it covers the fruits.

What is the best rum for soaking fruits for fruit cake

The best rum to soak fruits in for fruit cake or black cake is dark or white rum and fruit wine.

Traditionally, the rum that almost all Jamaicans used are Wray & Nephew White Overproof Rum and Red Label Wine as shown in the picture below.

I have seen others using Cherry Brandy and Spiced Rum.

But you can use your favorite white or dark rum.

What if I didn’t soak my fruits for a year

If you didn’t get to soak your fruits for up to a year, then not to worry you can still have a beautiful Black Cake on your Christmas Dessert Table for your family.

To do so is to add the fruits to a medium pot with the rum and allow to come to a boil, then simmer for about 15 to 20 minutes.

Allow the fruit mixture to completely cool before blending.

How to soak Fruit for Black Cake

To soak your fruits it is pretty easy to do and the method you choose it up to you. Either way your Black Fruit Cake will still be delicious.

The most popular method is to add all the fruits to the jar/container and then pour the rum over it. Cover and let it soak.

When you are ready to bake, then you can choose to blend it in a food processor or blender if you want.

The other method is similar to the above one. Instead of blending it when you are ready to bake, you will blend the fruits with the rum it was soaking in, add it to the jar/container, cover and then let it soak for a year or at least a week.

You can pour a little rum on the top before closing the lid.

Adding white rum for soaking fruits for Jamaican Fruit Cake.
Pouring the red label wine for soaking the fruits for the Jamaican Fruit Cake.
Adding the rum mixture for soaking the fruits for Jamaican Fruit Cake.

Soaking Fruits for Jamaican Black Fruit Cake Recipe

Ingredients

  • 1 cup Raisins
  • 3/4 cup Prunes
  • 1/2 cup Cherries
  • 1/2 cup Mixed Peels
  • 1/4 cup Cranberries
  • 3/4 cup Wray & Nephew Overproof White Rum
  • 3/4 cup Red Label Wine

Instructions

  1. In a large jar with lid, add all the fruits and mix together with a large spoon.
  2. Pour the white rum and red label wine over the fruits to cover them.
  3. Close the jar with it’s lid and let it soak for up to year or for at least a week. Blend with a blender or a food processor all the soaked fruits with the rum it was soaking in when you are ready to bake.
  4. Optional: you can blend the fruits with the rum and then add it to the jar. Add a little rum on the top before closing it with the lid, if you choose to. Cover and let it soak for the same timeframe a year or at least a week.

Notes:

  • You can choose any types of fruits you want for your fruit cake. It doesn’t have to be what’s listed in this recipe.
  • As for the rum, use your choice. I used a Wray & Nephew Overproof White Rum and Red Label Wine.
  • Whether you blend before soaking or soak then blend when you are going to bake, it doesn’t make a difference with the fruit cake.
  • If you didn’t have time to soak fruits, bring the fruits and rum in a medium pot to a boil and then let it simmer for about 15 to 20 minutes.
Blended fruits.

Please let me know what you think about this Soaking Fruits Recipe in the comment section below.

Thanks for stopping by and please come back again.

Blessings and Love as always, as you carry on, on your YouNique Journey!

All the fruit to soak for Jamaican Fruit Cake.

Soaking Fruits for Jamaican Black Fruit Cake

Yield: 3 Cups
Prep Time: 5 minutes
Additional Time: 5 minutes
Total Time: 10 minutes

Soaking Fruits for Jamaican Fruit Cake other wise known as Jamaican Christmas Cake or Jamaican Black Cake is putting some fruits in a jar with some rum for up to a year.

Ingredients

  • 1 cup Raisins
  • 3/4 cup Prunes
  • 1/2 cup Cherries
  • 1/2 cup Mixed Peels
  • 1/4 cup Cranberries
  • 3/4 cup Wray & Nephew Overproof White Rum
  • 3/4 cup Red Label Wine

Instructions

  1. In a large jar with lid, add all the fruits and mix together with a large spoon.
  2. Pour the white rum and red label wine over the fruits to cover them.
  3. Close the jar with it's lid and let it soak for up to year or for at least a week. Blend with a blender or a food processor all the soaked fruits with the rum it was soaking in when you are ready to bake.
  4. Optional: you can blend the fruits with the rum and then add it to the jar. Add a little rum on the top before closing it with the lid, if you choose to. Cover and let it soak for the same timeframe a year or at least a week.

Notes

  • You can choose any types of fruits you want for your fruit cake. It doesn't have to be what's listed in this recipe.
  • As for the rum, use your choice. I used a Wray & Nephew Overproof White Rum and Red Label Wine.
  • Whether you blend before soaking or soak then blend when you are going to bake, it doesn't make a difference with the fruit cake.
  • If you didn't have time to soak fruits, bring the fruits and rum in a medium pot to a boil and then let it simmer for about 15 to 20 minutes.
Nutrition Information:
Yield: 3 Cups Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 75gFiber: 6gSugar: 51gProtein: 3g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

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