By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 18
399 cal · 225 min
Creole Christmas Cake
Recipe GLPR1bfe1fbef73439
A rich, festive dark cake infused with rum-soaked dried fruits, molasses, and spiced with stem ginger. This Caribbean-inspired Christmas cake develops deeper flavor when aged before decorating with a creamy rum-spiked icing and candied cranberries.
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Ingredients
175 g (6 oz) prunes, roughly chopped
175 g (6 oz) raisins
175 g (6 oz) currants
125 g (4 oz) glacé cherries, halved
100 g (3½ oz) candied peel, chopped
250 mL (9 fl oz) dark rum
175 g (6 oz) unsalted butter, softened
175 g (6 oz) dark molasses sugar, sieved
4 medium eggs, beaten
200 g (7 oz) self-raising flour
3 level tablespoons molasses
1 tablespoon vanilla extract
40 g (1½ oz) stem ginger pieces, chopped
450 g (1 lb) golden icing sugar, sifted
3 level tablespoons glucose syrup
50 g (2 oz) unsalted butter, softened
3 tablespoons dark rum
25 g (1 oz) dried cranberries, for decoration
Directions
Combine the chopped prunes, raisins, currants, halved glacé cherries, and candied peel in a lidded container. Pour the dark rum over the fruit mixture, cover tightly, and set aside at room temperature. Stir occasionally over the next 24 hours to 2 weeks until most of the rum is absorbed and the fruits are deeply infused.
Grease and line an 18 cm (7 in) round, deep cake tin with greaseproof paper. Using a slotted spoon, drain the soaked fruit and set aside, reserving any remaining rum liquid. Weigh out 450 g (1 lb) of the drained fruit and transfer it to a food processor. Blend until it reaches a thick purée, then set aside. Preheat the oven to 150°C (130°C fan oven) mark 2.
In a large mixing bowl, cream together the 175 g softened butter and sieved dark molasses sugar until light and fluffy. Gradually beat in the beaten eggs, a little at a time; if the mixture shows signs of curdling, add a spoonful of flour to stabilize. Fold in the dried fruit purée, the remaining rum-soaked fruit with any reserved rum juices, molasses, vanilla extract, chopped stem ginger, and the self-raising flour. Using a large metal spoon, gently fold everything together until the batter is evenly combined.
Transfer the batter into the prepared tin, smoothing the surface. Bake for 3 hours until the cake is firm to the touch and a skewer inserted into the centre comes out clean. Remove from the oven and allow the cake to cool completely in the tin. Once cool, wrap the entire cake tightly in foil and store in a cool place for up to 2 weeks before decorating, or until ready to use.
To make the icing, place the sifted golden icing sugar in a bowl and add the glucose syrup, 50 g softened butter, and 3 tablespoons dark rum. Beat the mixture with an electric whisk on medium speed until it becomes smooth, creamy, and reaches soft peaks that hold their shape briefly.
Place the cooled cake on a flat serving plate. Using a palette knife, swirl the creamy icing generously over the top and sides of the cake to create a rustic, festive finish. Scatter the dried cranberries evenly over the iced surface for decoration.
Comments
This is a project cake, not a weeknight dish, but it yields eighteen servings and keeps beautifully, making it worth the real investment of time and money. Candied peel, glacé cherries, and stem ginger demand a specialty stop—Harris Teeter's international aisle will have some, but a dedicated confectionery supplier near Charlotte (or online ordering) is safer for consistent results. The stated 225 minutes understates the work: that's the baking and resting time alone; soaking the dried fruit in rum overnight, the creaming process, and icing add two to three hours of active and passive steps across two days. At roughly $1.75 to $2.25 per serving, it is expensive for cake, driven by the volume of dried fruit and butter, but you are feeding eighteen people at a Christmas table, and this cake reheats well and keeps for weeks wrapped in foil.
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