A1 Holiday Recipe: Tracy’s Caribbean Christmas Cake

“Most Caribbean homes have fruits soaking in wine and rum from  January to be ready to bake this delight at Christmas. May it bring the spirit of celebration to your home.”

Tracy, Financial Controller at A1


  • 6 eggs
  • 1 tsp almond extract
  • ½ lb butter
  • 2 tsp lime/lemon juice
  • ½ lb sugar
  • 1 tsp baking powder
  • 6 oz breadcrumbs
  • ¼ tsp salt
  • 6 oz flour
  • ½ tsp mixed spice for baking
  • 1 tbsp browning
  • 1 cup white rum
  • 2 tsp vanilla
  • 1 cup port wine/brandy
  • 4 cups mixed fruits (raisins, currants, prunes, citron, cherries) soaked in port wine or rum and blended


  1. Preheat oven to 300F and place an additional baking tin with water at the bottom of the oven to ensure cakes do not dry out.
  2. Line tins with grease or parchment paper
  3. Grease with shortening spay or butter
  4. Beat butter and sugar until light and fluffy
  5. Add browning, vanilla, almond flavouring, and lime juice to the mixture
  6. Add eggs one at a time and beat in well
  7. Mix in fruits
  8. Combine flour, breadcrumbs, baking powder, salt, and mixed spice
  9. Add in parts to mixture along with rum and port wine
  10. Pour into prepared baking tins (deeper tins will bake slower)
  11. Place cakes into a preheated oven

Please note: Baking times vary depending on the depth of the tin you use.  Small tins – knife in centre comes out clean at 45 min – 1 hour. Larger tins – could bake up to 2 hours.

Allow cake to cool, add port or rum if you desire additional moisture. Enjoy!

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