Belizean White Fruit Cake Recipe

Belizean White Fruit Cake Recipe is a lighter take on the traditional dark Belizean fruit cake, brimming with tropical flavors and Belizean rum. The Belizean White Fruit Cake is a festive staple, rich with the flavors of the Caribbean. This cake is a lighter, yet equally indulgent, cousin of the traditional dark fruit cake that is often found at celebrations. It’s a symbol of Belize’s diverse culinary landscape, where the sweetness of the tropics meets the warmth of home cooking. Whether it’s a wedding in Belize City, a birthday in San Ignacio, or a holiday in Dangriga, this cake is a beloved treat.

Preparation Time: 30 minutes

Cooking Time: 40-70 minutes (depending on pan size)

Servings: 12-16

Belizean White Fruit Cake Recipe Ingredients:

• 1 lb butter (or margarine, such as Blue Bonnet)
• 1 1/2 lbs sugar
• 9 eggs (reserve one for coating fruit)
• 1 1/2 lbs flour (plus 1 cup for dusting fruit)
• 3 tsp baking powder
• 1 tsp salt
• 1 tin evaporated milk
• 1/2 cup rum (preferably Belizean)
• 2 tsp vanilla extract
• 2 tsp pineapple extract
• 1 lb raisins
• 1 lb pecans, chopped
• 1 lb mixed candied fruit
• 1 lb cherries

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Belizean White Fruit Cake Recipe Instructions:

1. Preparation: Preheat your oven to 325°F (163°C). Grease your baking pan and line it with brown paper.
2. Creaming: In a large mixing bowl, cream the butter with sugar for about 5 minutes using a mixer.
3. Eggs: Add eggs one at a time, beating for one minute after each addition.
4. Dry Ingredients: In a separate bowl, mix flour, salt, and baking powder.
5. Combining Mixtures: Gradually add the flour mixture to the butter mixture, alternating with a mixture of milk, rum, vanilla, and pineapple extract.
6. Fruit Preparation: In a bowl, coat the raisins, pecans, mixed fruit, and cherries with one beaten egg and dust with one cup of flour.
7. Folding in Fruit: Gently fold the fruit mixture into the batter. Be careful not to overmix.
8. Baking: Fill the prepared pan 3/4 full and bake. Use a toothpick to test for doneness — if it comes out clean, the cake is ready.
   • Small loaf pan: ~40 minutes
   • Ten-inch round pan: 60-70 minutes

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Serving Suggestions:

Serve this cake as a centerpiece dessert at your next family gathering. It pairs wonderfully with a cup of Belizean coffee or a glass of rum popo.

Tips & Tricks:

• For a gluten-free version, substitute the flour with your favorite gluten-free blend.
• Vegans can use plant-based butter and egg substitutes.
• To enhance the flavor, soak the fruits in rum overnight before baking.

Engage with Us!

Did you try baking this Belizean White Fruit Cake? We’d love to hear about your experience and any personal touches you added! Want to try other Fruit Cakes? Try our small batch recipe for Belizean Black Fruit Cake.

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Estimated Nutritional Information (per serving):

• Calories: 800-900 kcal
• Carbohydrates: 100-110g
• Protein: 8-10g
• Fat: 40-45g
• Fiber: 3-4g (from fruits and nuts)
• Sugar: 70-80g
• Sodium: 200-300mg

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This White Fruit Cake recipe is not just a dessert, it’s a celebration of Belize’s rich culinary traditions, bringing a taste of the Caribbean to your kitchen. We have many other Belizean baking recipes, including bread pudding, buns, and rum cakes.