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Learn how to soak fruits for Jamaican Christmas Cake, also known as Black Cake, Rum Cake, or Fruit Cake. This traditional Jamaican method combines dried fruits like prunes, raisins, cranberries, cherries, and mixed peel with Red Label Wine and Wray & Nephew White Overproof Rum for rich, aromatic results.
Here’s the perfect Jamaican Black Cake recipe to use these rum soaked fruit in. And, if you’re interested in more Jamaican Black cake recipes, check out my Royal Icing for Jamaican Black Cake, my Vegan Jamaican Black Cake Recipe (Eggless) and Alcohol Free Jamaican Black Cake recipes as well!
Table of Contents
- Why Jamaicans Soak Fruits for Black Cake
- What You Need to Soak Fruit in Alcohol
- Best Jars for Preserving Freshness of Fruit
- Ingredients You’ll Need
- How to Soak Fruit for Christmas Cake
- Quick Soak Method (If Short on Time)
- Tips for Success
- How Long to Soak Fruit
- Storing Rum-Soaked Fruits
- Frequently Asked Questions
- Interested in more Jamaican Dessert Recipes? Check These Out!
- How to Soak Fruit for Christmas Cake Recipe
Why Jamaicans Soak Fruits for Black Cake
Months before Christmas, many Jamaican and Caribbean homes begin the tradition of soaking dried fruits in rum and wine. The fruits slowly absorb the alcohol, becoming plump, dark, and fragrant which is the secret to every moist, flavour rich slice of Jamaican Black Cake.
What You Need to Soak Fruit in Alcohol
A sealable glass jar. This is the only equipment you need for this recipe; simply, a jar that seals to hold all the fruit and alcohol.
Best Jars for Preserving Freshness of Fruit
For optimal freshness, here are some features you should look for in a jar for soaking fruit:
- Glass – durable, food-safe and reusable.
- Air-Tight Seal – to all for maximum freshness.
- Flip Lid Design – makes opening and closing the jars easier.
- Wide Mouth Opening – allows for easy filling, removing, and cleaning of jar.
Ingredients You’ll Need
- Prunes – use dried and pitted prunes, then halve them to a smaller size.
- Raisins – use dried and seedless raisins.
- Cranberries – once again, you want to used dried cranberries for this recipe.
- Red Glacé Cherries – these can be a combination of whole and broken cherries.
- Green Glacé Cherries – this can be a combination of whole and broken cherries.
- Mixed Fruit – this can be found at the bulk foods store (i.e. bulk barn), and is a mixture of papaya, orange peel, lemon peel and cherries that has been finely diced.
- Mixed Peel – this is a combination of orange peel, lemon peel and citron peel.
- J. Wray and Nephew Red Label Wine – alternatively you can use a sweet red dessert wine. This has notes of candied berries, marzipan, raisins and nutmeg and even hints of dark chocolate.
- Wray and Nephew White Overproof Rum – this is an extremely strong rum, but a Jamaican staple and classic.
How to Soak Fruit for Christmas Cake
- Combine fruits: Add all dried fruits to a large, clean glass jar.
- Add alcohol: Pour in equal parts Red Label Wine and Wray & Nephew Rum until fruit is fully submerged.
- Seal and store: Close tightly and place in a cool, dark spot or refrigerator.
- Soak: Let sit for at least 7 days, or ideally 3 months to 1 year for deeper flavour.
- Top up as needed: Keep fruits covered in alcohol at all times.
Quick Soak Method (If Short on Time)
- If you haven’t soaked your fruits months in advance, you can use the quick soak method on the stove. Here’s how you do it:
- Add 6 cups of water to a large saucepan and bring to a boil.
- Add 1 cup each of raisins, cranberries, prunes, mixed peel, and mixed fruit (ensure water covers all the fruit).
- Bring the mixture to a boil then reduce the heat and let it simmer for about an hour, until fruits plump and softened and most liquid has evaporated.
- Cool completely, then stir in equal parts rum and wine.
- Let soak overnight for best results before using in your cake.
Tips for Success
- Use glass jars only, I highly recommend against using plastic.
- Keep fruits fully submerged at all times.
- Stir occasionally for even soaking.
- The longer the soak, the richer in flavour your cake will be.
How Long to Soak Fruit
For the best results, soak fruits for at least a few months up to a year in advance. Over time, the alcohol acts as a preservative, intensifying flavour and colour. However if you are short on time, soak for at least one week or use the quick soak method.
Storing Rum-Soaked Fruits
Keep sealed jars in the very back of the fridge. Top up with wine and rum as needed to keep fruit covered. Properly stored, soaked fruits last indefinitely and can be used for Jamaican Black Cake, Jamaican Easter Bun, Bread Pudding and other desserts.
Frequently Asked Questions
At least 7 days, but ideally 3 months to a year for the richest flavour.
Yes, replace rum and wine with grape juice or non-alcoholic red wine.
Traditionally, Wray & Nephew White Overproof Rum and Red Label Wine are used, but dark rum and sweet dessert wine also work well.
Interested in more Jamaican Dessert Recipes? Check These Out!
- Jamaican Rum and Raisin Bread Pudding
- Alcohol Free Jamaican Black Cake
- Jamaican Toto Cake (Coconut Cake)
- Vegan Jamaican Black Cake Recipe (Eggless)
- Royal Icing for Jamaican Black Cake
- Peanut Drops Recipe
- Jamaican Busta Candy (Stagga Back)
- Tamarind Balls
- Grater Cake
- Gizzada
- Jamaican Sweet Potato Pudding
- Cornmeal Pudding
- Bulla Cake
- Authentic Jamaican Black Cake
- Jamaican Coconut Drops
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How to Soak Fruit for Christmas Cake
Equipment
Ingredients
- 1 1/2 cup Prunes, dried, halved, pitted
- 2 cups Raisins, dried, seedless
- 2 cups Cranberries, dried
- 1 1/2 cups Red Glacé Cherries
- 1 1/2 cups Green Glacé Cherries
- 1 cup Mixed Fruit
- 1 cup Mixed Peel, orange, lemon, citron
- 3 cups J. Wray and Nephew Red Label Wine, or sweet red dessert wine
- 1 cup Wray and Nephew White Overproof Rum
Instructions
- In a large glass jar with lid, gradually add all the fruit until jar is filled (ensure an even mixture).
- Pour the red label wine and the white rum over the fruit until fully submerged. Then, tightly close the jar and place in refrigerator for at least 7 days up to one year or longer.
- From time to time, check on the fruit in soak and add more rum and wine to the jar as needed to keep the fruit completely submerged in liquid.
Will be giving this a try!!!
Awesome!! You’ll love it, especially when you make the cake!!
What is blacking ?
Hey Mathew! I don’t see where I referenced “blacking” do you mind sharing where? Or maybe it was a typo – let me know and I’ll clarify!
You are amazing, Taneshia! Your recipes are bringing back great memories of my grandmother and mother! Any chance you have recipes for bulla? Thank you so much!
Hey Robyn! Reading this warms my heart – sharing these recipes definitely unlock core childhood memories with my mom and grandmother as well so I can relate! & I certainly do – just search “bulla” in the search bar above!! 🙂
Thanks for sharing.
Hi Lorna! You are so very welcome!!
Great article, just what I was looking for Just open & start fruit.
Fantastic post, very informative. I’m wondering why the other experts of this sector don’t notice this.
You must continue your writing. I’m confident, you’ve
a great readers’ base already!
Hi Miguel! Thanks so much for such a lovely note – it’s so appreciated and my pleasure!!
This – in the Jamaican Black Cake – is stunning, thanks so much for sharing
You are so welcome!
I love Jamaican Black Cake but could not obtain a recipe as it is a closely guarded secret for those friends that make this cake. It’s amazing to see the recipe on the internet; plus the instructions for making the fruit soak. I am drying my own fruits this year to soak and candying peel as well and will be looking in the local LCBO for the Wray and Brothers rum. Thank you for sharing this recipe.
Yes! No gatekeeping over here, I tested the recipe so many times until it was perfect so I have to share so everyone else can also enjoy! Have a wonderful holiday, fruit soaking and baking season!!
I am excited to try this recipe, but I have a question. how many cakes will I be able to make with these soaked fruits.
Hi Aileen! Hmm…I’m not quite sure, but from my recollection I believe you can make at least 3 cakes!
I cant wait to try this i just wanted to ask after ive soak them do i need to blend it before adding it to the cake mix?
That is what I would recommend for a smoother texture… however if you prefer whole fruit then you can also leave as is! Enjoy!
I want to try to soak the fruit for my family fruitcake recipe. However in the area I live, we don’t have J wray Overproof White Jamaican Rum or the J Wray Red label Wine, what would you suggest in other similiar brands?
Hi Pat, the best rum for soaking fruit is dark or white rum in combination with sweet fruit or a dessert wine. So although you can’t find J Wray Overproof White Jamaican Rum or J Wray Red Label Wine, check for one of these i.e. Taylor Port this is a sweet, rich wine that closely resembles the flavour of Red Label Wine.
Hello Taneisha
this is the first time i ever see your cooking,
I love your Black cake am going to try it
i have not make a black cake for long i was
Born in Barbados but live mostly in NewYork
u have some very nice Recipes.
thank u.
Hi Jennifer! Thank you so much for your kind words. I’m thrilled to hear you’re going to try the Black Cake—it’s such a classic! I hope it brings back fond memories of baking. Sending love from my kitchen to yours!
Last Christmas, I used this recipe, along with your browning and black cake recipes and they were a hit with my family and friends! I received so many compliments and requests for more that I baked a second batch.
Thank you so much for this delicious recipe, I’m preparing to make another batch for this upcoming holiday season.
Hi Taneisha, I used your recipe for my first ever attempt at making black cake last Christmas. It was a hit with my family and friends! My daughter doesn’t like black cake, but she was raving about this one. I received so many compliments and requests for more, that I baked a second batch the following week.
Thank you for this delicious recipe, I can’t wait to make more for this upcoming holiday season.
I am thrilled to hear this Charlene!! Thank you so much for sharing! I wish you many many many more black cake baking sessions and a wonderful holiday season!
Hi Taneisha,
I’m sorry, I posted this review of your black cake under the wrong recipe. But, I did use THIS recipe, along with your Homemade Browning recipe to make your delicious black cake. I followed all of your instructions to the letter and everything turned out beautifully! Thank you for sharing💝
Thanks for sharing your recipe!
You are so welcome!
Excellent…it worked wonderfully.
Wonderful! Happy to hear this! 🙂
Hello Taneisha. How many rum cakes will this recipe make, please? I’m following your rum cake recipe.
Hello, it can make about 3 cakes. Hope this helps!
I have soaked all fruits in the booz (Jamacian rum/ Appleton Rum. It seems as if the colors have all turned dark. I tasted just the fruits and oh they taste good esp. the red cherries, Now they did stay red. I was wondering if this is normal? I don’t see my cake being as colorful. I have used my grandma fruitcake recipe for many many years and all the colors came thru like colored glass. I haven’t made the fruit cake yet, will do over the weekend. I was just checking it all out. thank you
Thanks for sharing this recipe! Is refrigeration required for soaking the fruits or can it be left in the kitchen pantry or cabinet at room temperature? Thank you.
Hi there, I definitely recommend keeping in the back of the fridge – “Keep sealed jars in the very back of the fridge. Top up with wine and rum as needed to keep fruit covered. Properly stored, soaked fruits last indefinitely”. Hope this helps!
Hi Taneshia,
Where do you get your dried fruits from?
Hi Sanida! I usually get my dried fruits from a bulk food store. If you’re in Canada, a store like Bulk Barn is perfect since you can buy exactly what you need.
Sorry! Spell check misspelled your name! Do you order the fruits online or get them in the store
Not a problem at all Sanida! I get mine from the bulk foods store – hope you can find some!
Hello Taneisha. The mixed citrus is hard to find this year. What you recommend I use as a substitute–or can I skip the mixed citrus peel altogether? Have a Merry Christmas.
Hi Em! Thank you so much, and Merry Christmas to you as well. Yes, you can absolutely skip the mixed citrus peel if you can’t find it. If you’d like a substitute, a little fresh orange and/or lemon zest works nicely, or even chopped candied orange peel if that’s available. It’s a supporting flavour, not a dealbreaker, so the cake will still turn out great either way!
I haven’t haven’t tried this yet, but ASAP! I know a good recipe when I see it. 😊
Hi Vickie!! Yesssss! I know that’s right! Hahah!
Hello, I noticed that the quantites of each fruit are different for the quick soak method, will it still yield enough to make 3 cakes or should I use the amounts in the recipe above and follow the quick soak method?
Hi Brianne! For the quick soak method, if your goal is to make three cakes, I recommend using the fruit amounts listed in the main recipe (the full recipe quantities) and then following the quick soak steps with those amounts. That way you’ll have enough soaked fruit for all three cakes and still enjoy the benefits of soaking them quickly. The quick soak changes how you prep the fruit, not how much you need overall — so using the full recipe’s quantities will ensure you don’t come up short.
Is it ok to skip the Glacé Cherries? I’m not a fan and want to use dried cherries instead.
Hi Dionne, absolutely. You can swap out whichever fruit to those of your liking! Hope this helps.