Soaked Fruits—Fruits Macerated in wine and rum

A jar of soaked fruits is the key ingredient in Guyanese Black Cake. Once soaked in wine and rum, dried fruits become plump and boozy. Then they are macerated into a smooth paste to make the foundation of the classic Guyanese Christmas dessert.

Course Dessert

Cuisine Guyanese / Caribbean

Keyword how to soak fruit, how to soak fruit in alcohol, Macerated fruits, rum soaked fruit, rum soaked fruit for Guyanese Black Cake, soaked fruits, soaked fruits for Guyanese Black Cake

Prep Time 30

Total Time 30

Servings

Calories 2147kcal

Author Althea Brown

Equipment

Food Processor
Mason Jar/Airtight Container

Ingredients

2 lbs Raisins
1 lb Pitted Prunes
1 lb Currants
4 cups wine
1 cup Caribbean Brown Rum

Instructions

Mix together raisins, prunes and currants in a large mixing bowl.
In a blender or food processor combine, raisins, prunes, and currants with rum and wine.
Blend or process to a smooth paste.
When all of the fruits have been blended, transfer to an airtight container.
Let sit for at least 7 days before using.

Notes

Depending on the size of your blender you may need to separate the fruits into 3-4 portions to allow for a smooth blending process.

I usually add my fruits to a large mixing bowl and then blend little bits at a time, adding rum and wine as I go.

4 lbs of fruits will make two (2) thick 9 inch cakes or three moderately packed 8 inch cakes!

Nutrition