A delightful twist on the traditional Caribbean Christmas Cake, this recipe is perfect for the holiday season.
Preheat your oven to 325°F and prepare a nine-inch cake pan by greasing it with butter or nonstick spray.
Using parchment paper to line the pan can make removing the cake easier.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shell pieces.
Mix in the vanilla extract and dark rum.
You can adjust the amount of rum to taste.
Sift together the flour, baking powder, cinnamon, allspice, and salt in a separate bowl.
Sifting helps to aerate the flour and ensures even mixing.
Gradually fold the dry ingredients into the wet mixture until just combined.
Avoid overmixing to keep the cake tender.
Stir in the dried fruits and the zest of lime and lemon.
Coating the dried fruits in a bit of flour can prevent them from sinking in the batter.
Pour the batter into the prepared pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for about 90 minutes or until a toothpick inserted in the center comes out clean.
Check the cake at the 80-minute mark to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cooling the cake completely ensures easier slicing.
Serve the cake as is or with a dusting of powdered sugar for a festive touch.
Pair with a warm beverage for a cozy treat.
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