Caribbean Fruit Sponge Cake Recipe

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When the Christmas season rolls around in Trinidad, there’s one thing I look forward to above all else: a soft, fruity slice of Trini fruit sponge cake.

It’s a holiday staple, bringing warmth, nostalgia, and that perfect hint of sweetness that defines the season. You know what I mean if you’ve ever spent Christmas with family and friends, gathering for good old parang.

The host puts out a little spread, and that table always seems to have a slice of black cake, cookies, ham, and a slice of fruit sponge cake. For drinks, you can usually find classic options like sorrel, ginger beer, and a Shandy or Malta.

If you’re looking to recreate this taste of the islands at home, this Caribbean Fruit Sponge Cake is an easy way to capture the flavors of a Caribbean Christmas.

What is Caribbean Fruit Sponge Cake?

Caribbean fruit sponge cake is a festive, lighter version of the rich, dark Caribbean fruit cake.

While black fruit cake is soaked in rum and loaded with deeply caramelized dried fruits, Caribbean fruit sponge cake is softer, lighter, and spongier. Instead of a dense texture, it has an airy, buttery crumb that holds up well with dried fruits like raisins, prunes, and citrus peel mixed right into the batter.

This cake doesn’t require weeks of prep and soaking like black cake does, making it a great option when you want a fruity, festive dessert.

Ingredients You’ll Need

• 1 cup butter
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla essence
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup evaporated milk
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 3/4 pound raisins
• 3/4 pound currants
• 3/4 pound prunes (chopped)
• 1/4 pound candied cherries (halved)
• 1/4 pound mixed citrus peel (or candied orange peel, finely chopped)

Caribbean Fruit Sponge Cake Recipe

Prepare the Dry Ingredients

In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. This step helps give the cake a light, airy texture, so it’s worth doing even if you’re short on time. Set this bowl aside for later.

Cream the Butter and Sugar

Using an electric mixer, cream the butter and sugar together on medium speed until the mixture is light, fluffy, and pale in color. This can take about 5 minutes. Creaming the butter and sugar properly is essential for a soft, fluffy cake.

Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition to fully incorporate. Once all the eggs are mixed in, add the vanilla essence. This step adds richness to the cake and gives it that comforting, classic cake flavor.

Mix the Milk and Lemon Juice

In a small bowl or cup, combine the evaporated milk and lemon juice. The lemon juice slightly curdles the milk, creating a buttermilk-like effect that enhances the cake’s tenderness.

Fold in the Flour Mixture and Milk

Add the dry ingredients to the butter mixture in two parts, alternating with the milk mixture. Use a spatula to fold in each addition gently, rather than beating it in. This keeps the batter light and fluffy.

Add the Dried Fruits

Gently fold in the raisins, currants, prunes, candied cherries, and citrus peel. Make sure the fruit is evenly distributed throughout the batter. This will ensure that each slice has a bit of fruit, making the cake flavorful and visually appealing.

Bake

Pour the batter into a greased and floured 9×13-inch baking pan (or two round 9-inch cake pans). Smooth the top with a spatula to create an even surface.

Bake the cake in a preheated oven at 350°F (175°C) for approximately 45 minutes, or until a toothpick inserted in the center comes out clean. The top of the cake should be golden brown.

Cool and Serve

Once the cake is done, remove it from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve on a festive plate, perhaps with a sprinkle of powdered sugar or a light glaze for extra sweetness.

What To Eat It With?

Caribbean fruit sponge cake is perfect with tea or coffee but it can also be part of a holiday dessert spread.

Serve it alongside traditional Christmas treats like black cake, ginger cookies, and a glass of sorrel or ginger beer for a true Caribbean holiday experience.

Tips for Success

Measure Your Ingredients Carefully: With baking, accuracy is key. Make sure to level off your flour and use the correct amount of each ingredient for the best results.

Room Temperature Ingredients: Allow the butter, eggs, and milk to come to room temperature before mixing. This helps the ingredients blend more smoothly and creates a tender crumb.

Mix the Batter Gently: Avoid overmixing, especially after adding the flour. Overmixing can make the cake tough rather than light and spongy.

Flour the Fruit: Toss the dried fruits in a small amount of flour to prevent them from sinking to the bottom of the cake during baking.

Now you have a recipe to bring a taste of the Caribbean to your holiday table. Caribbean fruit sponge cake combines the island’s unique flavors with a light, fluffy texture, making it an ideal choice for the season.

More Caribbean Christmas Recipes

• Trinidad Pastelles Recipe- A Christmas Must-Have
• Trinidad Sorrel Drink- A Christmas Tradition
• Trinidad Ginger Beer Recipe
• Trini Black Cake Recipe