How to Soak Fruit for Christmas Cake

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.

Prep Time10

Soaking Time7

Total Time10

Course: Condiments, Sauces & Marinades, Jamaican & Caribbean, Snacks

Cuisine: Caribbean, Jamaican

Servings: 1.8l Glass Jar

Author: Taneisha Morris

Equipment

1 1.8l Glass Jar

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.

Nutrition