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Classic Bajan Great Cake Recipe
Classic Bajan Great Cake

Classic Bajan Great Cake


  • 5 lbs mixed dried fruits (raisins, prunes, cherries, etc.)
  • 1 lb chopped nuts
  • 1 lb mixed citrus peel
  • 1 to 2 lbs brown sugar
  • 2 tbsp. mixed spice (cinnamon, clove, nutmeg, etc.)
  • 10 eggs
  • 1 cup Plantation Grande Reserve Rum
  • 12 ozs. Flour
  • 1 tsp. baking powder
  • 1lb margarine
  • 1 tsp. salt
  • 1 cup port wine
  • 1 tbsp. vanilla essence
  • 1 tbsp of almond essence
  • 1 cup water
  • 1/2 lb pineapple jam
  • Browning


1. Mince the fruit and soak in 1 cup of Plantation Grande Reserve Rum with spices, essences, nuts, jam and sugar. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more. 

2. When ready to bake, cook fruit over a low heat with 1 cup of water for 15 minutes. (This preliminary cooking of the fruit shortens baking time of cake and reduces the possibility of the cake burning.) Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time. Then add this to the fruit mixture. Stir in enough browning to make the mixture dark brown in colour. Add the flour and baking powder last. 

3. Place mixture into greased baking pans lined with 2 sheets of wax paper. Fill the pans, bake in 300-degree oven for 2 to 3 hours. Test with skewer before removing from oven. As soon as cakes are removed from oven, prick all over with a skewer and pour a mixture of Plantation Grande Reserve Rum and Cockburn's Fine Ruby slowly over the cakes to absorb. Allow to remain in baking pans for 2 to 3 days to fully absorb liquor before serving.

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