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Calabash Cove’s Christmas Cake Recipe

Not ashamed to say I love Christmas and look forward to it all year. Even here in the tropics without the Christmas card snow falling and log fires, there are still those elements that make you feel…well Christmassy. This Christmas Cake recipe is just one of those elements.

We have blogged this before but it is too good and too delicious not to roll out again.


1lb / 2cups  dried currants

1lb / 3cups dried  raisins

8oz / 1cup  dried prunes

2/3 cup mixed peel

1lb/3cup  candied watermelon skin

14 oz / 2 ¼ cups dark soft brown sugar

5ml / 1tsp mixed spice

½ pint / 1 ¼ cups sherry wine

90ml / 6tbsp dark rum

15ml  Dark molasses

2 cups softened butter

10 eggs beaten

1 lb / 4 cups flour

2ts baking powder

10ml Grenadine syrop

5 ml /1 tsp vanilla essence


  1. Wash the currants, raisins, prunes and mixed peel, then pat dry.
  1. Place in a food processor and process until finely chopped.
  1. Transfer to a large, clean jar or bowl, add 115g/4 oz of the sugar, the mixed spice, rum and sherry.
  1. Mix very well and then cover with a lid and set aside for anything from 2 weeks to 3 months – the longer it is left the better the flavor will be.
  1. Stir the fruit mixture occasionally and keep covered, adding more alcohol if you like.
  1. Preheat the oven to 160ºC/325ºF/Gas mark.