Bahamian Christmas Fruit Cake

Photo by Rosemary Parkinson, Nyam Jamaica and Barbados Bu'n Bu'n

Winter 2007, JamaicanEats magazine

  • 1 cup butter (unsalted)
  • 1/3 cup shortening
  • 3 eggs
  • 1-1/3 cups granulated sugar
  • 2-2/3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/2 to 2 cups milk
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 1 to 2 teaspoons orange or lemon zest
  • 1/3 cup glazed cherries, chopped
  • 3 to 4 cups raisins – steamed in wine and soaked in rum
  • 3-1/2 cups vanilla pound cake crumbs, loosely packed


  1. Pre-heat oven to 350° F.
  2. Grease and flour 10-inch Bundt pan.
  3. Cream butter and shortening with sugar. Stir in milk and flavorings, and add flour sifted with salt and baking powder.
  4. Mix on low until just incorporated, scraping down once or twice.
  5. Add cake crumbs, cherries and raisins. Fold in until just incorporated (mixture should fall from spoon easily). Spoon batter into pan.
  6. Bake for about 1 hour or until tester inserted into the centre of the cake comes out clean.
  7. If desired, pour rum butter sauce over cake and/or glaze before serving.

CLICK HERE FOR Rum Butter Glaze Recipe
CLICK HERE FOR Butter Rum Sauce Recipe

-By Dawn Mitchell

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