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Drunken Fruit Cake

This recipe creates a rich, moist, and heavily spiced fruit cake loaded with a variety of dried fruits, citrus zest, candied ginger, and pecans, all 'drunken' with spiced rum and finished with cherry brandy.
Course lunch/dinner
Cuisine caribbean
Servings 18 people
Calories 6430.6 kcal

Equipment

  • 1 Large Mixing Bowl For combining ingredients.
  • 1 Loaf Pan Standard size, approx. 9x5 inches.
  • 1 Measuring Cups and Spoons For accurate ingredient measurements.
  • 1 Whisk or Electric Mixer For creaming butter and sugar and mixing batter.
  • 1 Kitchen Scale (Optional, but recommended for accuracy with flour and butter)

Ingredients
  

Main

  • 1 cup golden raisins
  • 1 cup currants
  • 6 oz bag cup dried cranberries
  • 4 oz bag dried blueberries
  • 5 oz bag cup dried cherries
  • 1/6 cup dried apricots chopped
  • 1/6 cup dried pineapple chopped
  • 1/6 cup dried mangoes chopped
  • Zest of one lemon chopped coarsely
  • Zest of one orange chopped coarsely
  • 1/4 cup candied ginger chopped
  • 1 cup spiced rum
  • 1 cup sugar
  • 5 ounces unsalted butter 1 1/4 sticks
  • 1 cup unfiltered apple cider
  • 4 whole cloves ground
  • 6 allspice berries ground
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 3/4 cups all purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 3/4 cup toasted pecans broken
  • Cherry Brandy for basting and/or spritzing

Instructions
 

  • Combine all dried fruits, citrus zests, candied ginger, and spiced rum in a bowl; let soak for at least 1 hour, or preferably overnight.
  • Preheat oven to 300°F (150°C). Grease and flour a loaf pan.
  • In a large bowl, cream together the softened butter and sugar until light and fluffy.
  • Beat in the eggs one at a time, mixing well after each addition.
  • Stir in the unfiltered apple cider and ground spices (cloves, allspice, cinnamon, ginger).
  • In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Fold in the soaked fruit mixture (including any leftover rum) and the toasted pecans.
  • Pour the batter into the prepared loaf pan, spreading evenly.
  • Bake for 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean. Brush or spritz with cherry brandy while warm and again periodically as it cools.

Notes

Ensure all dried fruits, zest, and candied ginger are finely chopped to distribute evenly. Soaking the fruit in rum for an extended period (even overnight) significantly enhances the flavor and moisture. Bake at a lower temperature for a longer time to prevent drying out. 'Feeding' the cake with cherry brandy while it's warm and periodically as it matures adds depth and keeps it moist.