Nothing says Christmas quite like the rich aroma of a traditional fruit cake baking in the oven. Enid Donaldson’s Christmas Cake recipe has been a cherished favorite for generations bringing families together with every slice. This classic Jamaican treat blends dried fruits soaked in rum and a medley of warm spices for a festive dessert that’s truly unforgettable.
We love how every bite bursts with flavor and nostalgia making it the centerpiece of any holiday table. Whether we’re carrying on a family tradition or starting a new one this cake invites us to celebrate the season with warmth and joy. Let’s gather our ingredients and create a Christmas memory that lasts all year.
Enid Donaldson Christmas Cake Recipe Overview
The Enid Donaldson Christmas Cake Recipe stands as a hallmark of Jamaican culinary tradition. This classic dessert blends rum-soaked dried fruits, aromatic spices, and buttery batter to deliver a festive experience in every slice. For generations, families across Jamaica have marked the start of the holiday season by preparing this rich, flavorful cake. Every step in crafting this memorable treat holds a special place in our hearts and kitchens.
Key Features of the Enid Donaldson Christmas Cake:
- Dried Fruits Soaked in Rum: Plump raisins, currants, and prunes absorb dark rum, infusing the cake with savory depth.
- Signature Spices: Cinnamon, nutmeg, allspice, and cloves add warmth and complexity to the batter.
- Buttery, Moist Texture: Creamed butter and eggs provide a soft, dense crumb that locks in moisture.
“Nothing evokes the spirit of a Jamaican Christmas like the aroma of fruits, rum, and spices coming together in a classic Enid Donaldson Christmas Cake.”
Preparation Timeline
| Step | Time Required | Description |
|---|---|---|
| Fruit Soaking | 24 hours – 3 months | Soak dried fruit in rum and wine for robust flavor |
| Cake Baking | 2 – 2.5 hours | Bake till moist and fragrant |
| Cooling & Serving | 3 hours | Cool completely for proper slicing |
Sensory Highlights
- Aroma: Sweet rum, warm spices, and toasted nuts fill the kitchen.
- Taste: Luscious fruit and nuanced rum blend with hints of spice.
- Texture: Dense, moist crumb flecked with tender fruit.
For us, the Enid Donaldson Christmas Cake Recipe offers more than just dessert—it creates an enduring connection among loved ones and reaffirms our holiday traditions each year.
Ingredients
To craft the authentic Enid Donaldson Christmas Cake that graces Jamaican holiday tables, we gather a curated selection of classic baking ingredients and signature Caribbean flavors. Below, we break down each essential component for a cake that’s decadent and full of festive warmth.
For the Fruit Mixture
- 2 cups raisins (seedless, roughly chopped)
- 2 cups currants
- 1 cup prunes (pitted and chopped)
- 1 cup dried cherries
- 1 cup mixed peel (candied citrus, diced)
- 1 cup dried cranberries
- 2 cups dark rum
- 1 cup red wine
- 2 teaspoons vanilla extract
For the Cake Batter
- 2 sticks (1 cup) unsalted butter (room temperature)
- 1 ½ cups dark brown sugar, packed
- 6 large eggs
- 2 teaspoons grated lime zest
- 2 teaspoons almond extract
- 2 ½ cups all-purpose flour (sifted)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup toasted breadcrumbs (fine)
- ½ cup chopped mixed nuts (optional, e.g., almonds, pecans)
For the Spice Blend
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 teaspoon finely grated fresh ginger
Optional Ingredients and Substitutions
- Brandy: Swap half the rum for brandy for a nuanced spirit flavor.
- Glacé cherries: Substitute dried cherries for extra color and sweetness.
- Gluten-free flour: Use a 1:1 gluten-free baking blend if needed.
- Orange juice: Use as a substitute for red wine for a non-alcoholic version.
- Sorghum syrup or honey: Replace part of the sugar for deeper molasses-like undertones.
Ingredient Overview Table
| Ingredient | Amount | Notes / Optional Substitutions |
|---|---|---|
| Raisins | 2 cups | Seedless, chopped |
| Currants | 2 cups | — |
| Prunes | 1 cup | Pitted, chopped |
| Dried Cherries | 1 cup | Or glacé cherries |
| Mixed Peel | 1 cup | Candied citrus |
| Dried Cranberries | 1 cup | — |
| Dark Rum | 2 cups | Or part brandy |
| Red Wine | 1 cup | Or orange juice (NA version) |
| Vanilla Extract | 2 tsp | — |
| Butter | 1 cup (2 sticks) | Unsalted |
| Brown Sugar | 1 ½ cups | Dark, packed |
| Eggs | 6 large | — |
| Lime Zest | 2 tsp | — |
| Almond Extract | 2 tsp | — |
| All-Purpose Flour | 2 ½ cups | Or gluten-free blend |
| Baking Powder | 1 ½ tsp | — |
| Salt | ½ tsp | — |
| Breadcrumbs | 1 cup | Fine, toasted |
| Chopped Mixed Nuts | ½ cup | Optional |
| Cinnamon (Ground) | 2 tsp | — |
| Nutmeg (Ground) | 1 tsp | — |
| Allspice (Ground) | ½ tsp | — |
| Cloves (Ground) | ½ tsp | — |
| Fresh Ginger | 1 tsp | Finely grated |
| Sorghum/Honey | — | Optional for sugar replacement |
With these richly spiced and fruit-packed ingredients, we’re ready to build the layers of flavor that make the Enid Donaldson Christmas Cake a timeless holiday treasure.
Equipment Needed
To recreate the authentic Enid Donaldson Christmas Cake, we must gather the proper equipment. Each tool supports a specific step in achieving the cake’s moist crumb, deep flavor, and signature festive presentation.
Essential Baking Equipment
- Large mixing bowls: For soaking dried fruits in rum and preparing batter
- Electric mixer or stand mixer: To cream butter and sugar until fluffy
- Wooden spoon or spatula: For folding in fruit and combining ingredients
- Fine-mesh sieve: For sifting flour and dry ingredients to ensure a light texture
- Measuring cups and spoons: For accuracy with both dry and wet ingredients
- Kitchen scale: For precise measurement of fruits and flour
Cake Preparation and Baking Tools
- Blender or food processor: To puree soaked fruits into a rich paste
- 9-inch round cake pans or loaf pans: For baking the cake (greased and lined)
- Parchment paper: For lining pans and preventing sticking
- Oven thermometer: To ensure consistent baking temperatures
- Toothpicks or cake tester: To check for doneness
Storage and Serving Supplies
- Wire cooling rack: To cool the cake evenly and prevent sogginess
- Pastry brush: For brushing extra rum or wine over the baked cake
- Airtight storage container: For storing and aging the cake before serving
Equipment Overview Table
| Equipment | Purpose | Notes |
|---|---|---|
| Large Mixing Bowls | Soak fruits, mix batter | Use non-reactive glass or stainless steel |
| Electric/Stand Mixer | Cream butter and sugar, mix batter | Hand mixer can substitute |
| Blender/Food Processor | Puree soaked dried fruits | Ensures rich, even texture |
| Measuring Tools | Accurate ingredient measurement | Cups, spoons, scale recommended |
| Cake Pans | Bake cake evenly | Grease and line with parchment |
| Wire Cooling Rack | Cool baked cake thoroughly | Prevents excess moisture |
| Pastry Brush | Apply finishing rum or wine | Keeps cake moist and flavorful |
| Airtight Container | Store and age cake | Improves flavor and texture |
As we assemble these tools, we streamline the process of making Enid Donaldson’s Christmas Cake and honor its traditional spirit, ensuring every festive slice is dense, flavorful, and perfectly baked.
Preparation Steps
Careful and deliberate steps ensure our Enid Donaldson Christmas Cake boasts the rich flavors and moist texture that define this iconic Jamaican dessert. We begin by preparing the fruit and pans to lay the foundation for a truly celebratory cake.
Preparing the Fruit
The foundation of our Christmas Cake lies in perfectly soaked dried fruits. This step infuses the cake with deep rum flavor and maintains its luscious, moist texture.
Steps:
- Chop and Mix Dried Fruits
- We finely chop our raisins, currants, prunes, and mixed peel for even soaking and blending.
- Combine with Rum and Wine
- Place the chopped fruits in a large glass container.
- Pour enough dark rum and red wine to fully submerge the fruits.
- Soak and Stir
- Cover tightly. Let the mixture soak for a minimum of 24 hours, ideally up to 3 months for best results.
- Stir the mixture every couple of days to evenly distribute the soak.
“Soaking the fruits creates the signature depth and moistness of an authentic Enid Donaldson Christmas Cake.”
Fruit Soaking Timeline Table
| Soaking Period | Flavor Intensity | Texture |
|---|---|---|
| 24 hours | Mild | Slightly plump |
| 1 week | Richer | Juicy, tender |
| 1 month+ | Deepest, robust | Lush, saturated |
Preparing the Baking Pans
A well-prepared pan ensures our Christmas Cake emerges with a flawless shape and no sticking.
Steps:
- Line the Pan
- Grease the cake pan generously with soft butter.
- Cut parchment paper to fit the pan’s base and sides. Line the entire interior, overlapping corners for even coverage.
- Double Line for Protection
- For added moisture retention and to prevent burning, double-line both the base and sides with an extra layer of parchment.
- Optional Insulation
- Wrap the outside of the pan with a layer of brown paper or newspaper, tying it with kitchen string.
“Proper pan lining is essential for the dense, moist crumb and even baking that define the best Christmas Cake.”
We now have perfectly soaked fruit and secure, lined pans—ready to create a festive masterpiece that honors the tradition of Enid Donaldson’s Christmas Cake.
Directions
Let’s bring the spirit of a true Enid Donaldson Christmas Cake Recipe to life by following these step-by-step instructions. By carefully mixing and baking each layer, we ensure every bite delivers nostalgia and festive warmth.
Mixing the Cake Batter
- Cream the Butter and Sugar:
In a large mixing bowl, cream 1 pound unsalted butter with 1 pound dark brown sugar until light and fluffy using an electric mixer on medium speed for 5 minutes.
- Add Eggs One at a Time:
Beat in 8 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed for an even consistency.
- Blend in Flavorings:
Add 2 teaspoons vanilla extract, 2 teaspoons almond essence, and zest of 1 lime. Mix for 1 minute to disperse the aromatics.
- Sift the Dry Ingredients:
In a separate bowl, sift together:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
Gently fold the flour mixture into the wet batter in three parts using a spatula, keeping the mixture as light as possible.
Cake Batter Mixing Times
| Step | Duration |
|---|---|
| Creaming butter and sugar | 5 minutes |
| Mixing in eggs and flavorings | 4 minutes |
| Folding in dry ingredients | 2 minutes |
Combining the Fruit and Batter
- Prepare Fruit Mixture:
Use 4 cups of rum-soaked fruits (raisins, currants, prunes). Drain excess liquid if overly wet but reserve some rum for soaking later.
- Purée or Chop Fruit:
If a smoother texture is desired, blend half of the soaked fruit mixture into a rough purée. Leave the rest chopped for texture.
- Fold Fruit Into Batter:
Gently fold the prepared fruit mix into the cake batter, stirring until the fruit is evenly distributed throughout.
- Add Browning and Liquids:
Stir in 2 tablespoons browning (Jamaican cake coloring) and ½ cup red wine, mixing until the color is rich and uniform.
Expert Tip:
“Don’t overmix after adding fruit or browning, or you’ll lose the tender crumb and dense texture synonymous with the Enid Donaldson Christmas Cake.”
Baking the Cake
- Preheat Oven:
Set the oven to 275°F (135°C).
- Prepare Pans:
Line two 9-inch round cake pans with parchment paper. Grease lightly.
- Fill and Level Pans:
Pour batter into pans, filling each to ⅔ full. Level tops with a spatula for even baking.
- Bake:
Place pans on the middle oven rack. Bake for 2 to 2.5 hours. Check at 2 hours by inserting a skewer—when it comes out mostly clean with a few moist crumbs, the cakes are done.
- Cool Completely:
Let cakes cool in pans for 10 minutes, then transfer to racks to cool for at least 3 hours.
Baking Timeline
| Process | Temperature | Time |
|---|---|---|
| Preheat oven | 275°F | 15 minutes |
| Baking | 275°F | 2–2.5 hours |
| Cooling | Room temp | 3 hours |
Soaking and Storing the Cake
- Brush with Rum and Wine:
While cakes are still warm, brush surfaces generously with reserved soaking rum and a splash of red wine. This step infuses the cake with moisture and that signature Christmas flavor.
- Wrap and Age:
Wrap each cake tightly in wax paper, then foil. Place in an airtight container.
- Store and Soak Periodically:
Store cakes in a cool dark place. For deeper flavor, “feed” cakes with an extra spoonful of rum or wine every 5 days for up to 3 months.
Quote from Enid Donaldson:
“A Christmas cake is made with patience, love, and a splash of good Jamaican rum—never rush perfection.”
Cake Soaking and Aging Table
| Storage Duration | Flavor Intensity | Recommended Feeding |
|---|---|---|
| 24 hours | Mild | Once after baking |
| 1 week | Medium-rich | Every 3 days |
| 1–3 months | Deep, intense, moist | Every 5–7 days |
Follow each stage closely and we’ll celebrate the holidays with a festive and authentic Enid Donaldson Christmas Cake worthy of cherished Jamaican tradition.
Make-Ahead and Storage Tips
Planning ahead ensures our Enid Donaldson Christmas Cake develops its signature deep flavor and moist, dense crumb. We maximize both taste and convenience with thoughtful preparation and proper storage.
Make-Ahead Preparation
- Soak the fruit mixture:
For the richest flavor, soak raisins, currants, and prunes in dark rum and red wine for at least 24 hours and up to 3 months. We recommend stirring the mixture weekly if soaking over an extended period.
- Advance baking:
We bake the cake up to four weeks before Christmas. Early preparation allows the flavors to mature, especially when we feed the cake with additional rum or wine during storage.
Preparation Timeline Table
| Task | Minimum Time | Maximum Time | Notes |
|---|---|---|---|
| Soak dried fruits | 24 hours | 3 months | Longer soaking deepens flavor |
| Bake cake before serving | 2 days | 4 weeks | Early baking improves taste |
| Rest after baking | 3 hours | Overnight | Fully cool before wrapping |
Wrapping and Storage
- Cool completely:
Let the cake cool for at least three hours. Warm cake wrapped early can cause condensation and stickiness.
- Wrap tightly:
Double-wrap the cooled cake in parchment paper and a final layer of aluminum foil. We avoid plastic wrap, as it can trap moisture and promote sogginess.
- Airtight storage:
Store wrapped cakes in an airtight container or cake tin at room temperature for up to one month.
Feeding the Cake
- Optional flavor boost:
Every week, we “feed” the cake by unwrapping, brushing with 1 to 2 tablespoons of dark rum or red wine, and rewrapping. This keeps it moist and builds complexity.
“The more often we feed our cake, the richer and more aromatic it becomes. Tradition meets patience in every brushstroke.”
Long-Term Storage and Freezing
- Room temperature:
Properly wrapped, the cake keeps for up to one month in a cool, dry place.
- Freezing:
For longer storage, wrap the cake twice and freeze for up to six months. Defrost overnight at room temperature before serving.
- Avoid refrigeration:
We do not refrigerate the Enid Donaldson Christmas Cake, as it can cause the texture to dry out.
Storage Method Table
| Method | Duration | Notes |
|---|---|---|
| Room temperature | 1 month | Airtight wrap, feed with alcohol weekly |
| Freezer | 6 months | Double-wrap, thaw overnight before serving |
| Refrigerator | Not recommended | Dries out cake and diminishes flavor |
These make-ahead and storage tips let us enjoy our beloved Enid Donaldson Christmas Cake at its best, from the first ceremonial slice through every festive bite.
Serving Suggestions
Serve our Enid Donaldson Christmas Cake as the highlight of your festive spread. Slice the cake into elegant wedges and place on a decorative platter to showcase its deep, mahogany hue and moist crumb. For a truly Jamaican touch, pair each slice with a glass of sorrel, sweet red wine, or classic Jamaican rum.
Garnishes and Pairings
- Dust the top with powdered sugar for a snow-dusted effect.
- Adorn slices with toasted almonds, maraschino cherries, or candied citrus for festive color.
- Pair with scoops of vanilla ice cream or a dollop of whipped cream to balance the cake’s spiced richness.
- Add sliced tropical fruits such as mango or pineapple to complement the cake’s fruity undertones.
Presentation Tips
Display the Enid Donaldson Christmas Cake on a vintage cake stand or festive tray to evoke a sense of tradition and nostalgia. Wrap slices in parchment and ribbon for a heartfelt edible gift that captures the spirit of Christmas.
Serving Sizes and Pairing Table
| Serving Size | Beverage Pairing | Garnish Suggestion |
|---|---|---|
| 1-inch slice | Jamaican rum | Toasted almonds |
| 1-inch slice | Sorrel or mulled wine | Maraschino cherry |
| 1.5-inch slice | Spiced tea | Candied citrus peel |
| 2-inch wedge | Freshly brewed coffee | Vanilla ice cream |
Quote for Sharing:
“A slice of our Enid Donaldson Christmas Cake is more than dessert—it’s a tradition steeped in family love and island heritage.”
Keep the cake covered between servings to retain its iconic moisture and bold flavor. Serve at room temperature for the best taste and aroma.
Conclusion
Bringing Enid Donaldson’s Christmas Cake into our homes lets us share a piece of Jamaican heritage with every bite. As we gather around the table and enjoy this richly spiced dessert we’re not just indulging in a treat—we’re creating memories that last for generations.
Let’s keep this beloved tradition alive by baking and sharing the cake with friends and family. Every slice reminds us of the warmth and togetherness that make the holiday season truly special.