• 6lbs mixed dried fruits (raisins,currants, prunes, candied cherries).
  • ½ lb mixed citrus peel
  • 1 cup sweet red wine
  • ½ cup rum
  • ½ cup falurnum
  • 1 bottle Guiness stout
  • 2 lbs brown sugar
  • 1½ tbsp mixed spice (cinnamon, clove, nutmeg etc)
  • 1 lb unsalted butter
  • 12 eggs
  • 1 tsp vanilla essence
  • 1¼ flour
  • 1 lb almonds grounded
  • 1 tsp. salt
  • Browning

Combine fruit with wine, rum, falurnum, Guiness and spices. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more.


When ready to bake:


Heat oven to 250 degrees F. and line 3 cake pans with waxed paper. In a large bowl, cream butter and sugar until and fluffy, and in a seperate bowl, combine 2 tablespoons water to egg and essence. Whisk until light, then add to the butter mixture.

Combine the remaining dry products (flour, salt and ground almonds) in another bowl. Gradually stir flour mixture and fruit alternately into butter mixture. Add browning to bring to a dark brown colour, similar to chocolate.

Gently pour or spoon mixture into prepared cake pans and cover with foil. Fill the pan ¾ full. Bake for 2 ½ hours, reduce heat to 150 degrees F and bake for another 2 hours. Allow to cool before removing from pans. Keep leftovers stored in an airtight container.

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