TUESDAY, DECEMBER 16, 2025 42 CHRISTMAS COOKBOOK | THE GLEANER | TUESDAY, DECEMBER 16, 2025 INGREDIENTS 9 oz dried prunes (pitted – about 1 ½ cups) 1 cup raisins 1 cup golden raisins (sultanas) 1 cup dried cherries ½ cup currants 1½ cup port wine (or sweet, red dessert wine + more for soaking the cake) 1½ cup dark rum Fruit/black cake 1 cup butter (softened, at room temperature – 2 sticks) 1¼ cups dark brown sugar 5 large eggs (at room temperature) 1 medium lime (zest and 1 tablespoon juice) 1 teaspoon vanilla extract 1 teaspoon orange extract (or almond extract) 1 tablespoon baking powder 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon allspice ¼ teaspoon salt 1 tablespoon orange peel (dried) 2 cups all-purpose flour 2 tablespoons browning sauce 2 tablespoons molasses METHOD Fruit blend Combine the fruit (9 oz dried prunes, 1 cup raisins, 1 cup golden raisins (sultanas), 1 cup dried cherries, and ½ cup currants) with the 1½ cup port wine and 1½ cup dark rum in a bowl or container until they are submerged. You may need a bit more of your wine/rum to cover the fruit completely. Cover and allow the fruit to soak for 7 days, and up to several months. Add more wine and rum as needed when soaking. For a quick version, heat the blend with port and rum over medium heat to a low boil, then reduce heat and simmer for 15 minutes. Remove from heat and allow to cool before blending. Black/fruit cake Preheat your oven to 250°F (121°C) and blend the fruit mixture until smooth. Set the blended fruit aside until the cake ingredients are combined. Line the bottom of a 10-inch Springform pan or cake pan and butter the bottom and sides. Cream together the softened 1 cup butter and 1¼ cups dark brown sugar until smooth and fluffy, about 1-2 minutes. Add the 5 large eggs one at a time and combine between adding the additional eggs. You can add a tablespoon of flour to prevent the mixture from curdling. Add the zest from 1 medium lime then the lime juice, along with the 1 teaspoon vanilla extract and 1 teaspoon orange extract then mix to combine. Mix in the 1 tablespoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, 1 tablespoon orange peel, and ¼ teaspoon salt then add the 2 cups all-purpose flour and combine until your batter is smooth. Add the 2 tablespoons browning sauce, 2 tablespoons molasses, and blended fruit then fold into the batter until fully combined. Transfer into your prepared Springform pan and smooth the top. Bake at 250°F (121°C) for 2 hours, then start testing the cake with a toothpick or cake tester. Once an inserted toothpick or cake tester comes out clean and the top of the cake doesn’t imprint when touched, remove the cake from the oven. *The cake can take up to 2 ½ hours, depending on your pan size. Allow your black cake to cool on a wire cooling rack for 15 minutes in the pan, then remove from the pan and soak with ¼ cup of port wine (or a rum/wine combo) overnight. Notes To soak the fruit quickly, simmer the fruit and alcohol until the fruit is plump! Heat the blend of dried fruits with the port and rum in a saucepan over medium heat. Bring the mixture to a low boil, then reduce the heat and simmer for 15 minutes. Remove from heat and allow to cool before blending. bakeitwithlove.com Christmas Cake
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