The Panamanian Fruitcake is made with dried fruits, nuts and spices. This dense, flavorful cake is often soaked in rum – an special flavor for special occasions. Meal prep and time-saving tips can make preparing the Panamanian Fruitcake recipe a breeze without sacrificing flavor.
For the Panamanian Fruitcake recipe, soak the dried fruits in advance. Some home cooks make this step weeks before baking to let the fruit absorb the rum or brandy. This technique improves the flavor and saves time on the baking day. You can also chop nuts and measure out spices ahead of time so everything is ready when you mix the batter.
In terms of actual cooking steps, a key part of the Panamanian Fruitcake recipe is the slow baking process. Fruitcakes are baked at a low heat for a prolonged time to prevent burning. A classic method for not sticking is to line the cake pan with parchment paper and some cooks wrap the cake in foil to keep it moist during the long bake.
Meal prep extends even to how you store and serve the fruitcake. The cake is often wrapped in cheesecloth soaked in rum or brandy after baking to keep it moist. This lets you make the cake days or weeks in advance so the flavors develop as it sits, saving you time during the holidays.
With these techniques and time-saving strategies, you can make the Panamanian Fruitcake recipe in a snap.
Ingredients For the Panamanian Fruitcake Recipe
All-purpose Flour
Baking Powder
Ground Cinnamon
Ground Nutmeg
Ground Allspice
Salt
Room Temperature Unsalted Butter
Granulated Sugar
Room Temperature Large Eggs
Dark Rum
Milk
Apricot Jam
Raisins
Chopped Dried Apricots
Chopped Candied Cherries
Chopped Walnuts
Chopped Pecans
Cooking Instructions For the Panamanian Fruitcake Recipe
- Preheat the oven to 325°F (165°C).
- Grease and flour an 8-inch round cake pan
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the rum, milk, and apricot jam.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Fold in the raisins, dried apricots, candied cherries, walnuts, and pecans.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10 Place to Find the Best Food in Panama
Exploring Panama’s food scene is an experience of flavors and influences. Where and how to get the very best food makes the distinction between standard Panamanian dishes and the freshest seafood. Ten ways to find the best food in Panama:
Visit Local Markets: The best way to get the freshest, authentic food in Panama is at local markets. Markets like Mercado de Mariscos (the fish market) in Panama City sell fresh seafood such as Ceviche straight from the vendors. Likewise, vegetable and fruit markets through the nation carry pineapples, avocados, and plantains. By shopping and eating locally you get fresh ingredients and you can taste the heart of Panamanian food culture.
Try Street Food Panama’s: Try Street Food Panama’s: street food scene is bustling and full of affordable, delicious options. From Empanadas to Patacones (fried plantains), the street vendors offer glimpses of the country’s traditional flavors. Some of the best street food is at casual food stands in Panama City, David and Colon. Look for vendors popular with locals – that usually means quality.
Ask Locals for Recommendations: Ask locals where they eat to find out hidden culinary gems. Panamanians are proud of their food and often share their favorites. Whether it is a small, family run restaurant or a particular vendor at the market, locals know where the food is authentic and best. People – engaging if it is your tour guide, hotel staff or maybe a visitor in the market – can guide you to those off-the-beaten-path food areas.
Explore the Casco Viejo District: Panama city’s historic Casco Viejo district is a UNESCO World Heritage site and boasts some of the City’s best restaurants. The area features upscale dining and casual eateries that serve Panamanian dishes with a modern twist. From traditional seafood stews to fusion dishes combining local ingredients with international flavors.
Look for Fondas: Fondas are small, local eateries that serve homemade food at a fair price. These are often family-owned and frequented by locals, and are a good place to try traditional Panamanian dishes like Sancocho (chicken soup) or Arroz con Pollo (rice with chicken). Fondas are usually in residential areas and so can be harder to find – however ask a local for a recommendation.
Attend Food Festivals: Panama holds food festivals year round, from coffee to seafood. Festivals like the Feria Internacional de David or the Seafood Festival in Panama City allow you to sample local dishes and specialties. These food festivals generally feature the very best local food producers and also offer a chance to try various kinds of Panamanian cuisine in one location.
Explore the Coastal Areas: Panama’s Coastal areas are known for their fresh seafood, especially along the Pacific and Caribbean coasts. Grilled fish, shrimp and lobster are favorites in towns such as Pedas and Bocas del Toro. Many coastal restaurants serve seafood caught that same day. The Caribbean coast in particular is known for Rondon (a coconut milk – based seafood stew) and Coco Rice.
Dine at Traditional Panamanian Restaurants: While there are plenty of international restaurants in Panama City, traditional Panamanian restaurants are a must. Local restaurants such as El Trapiche in Panama City specialize in tamale casserole and Chicheme (a corn drink). These restaurants serve real flavors and are a good introduction to the country’s culinary traditions.
Stay in Rural Areas: For more immersive food, spend time in rural areas of Panama and enjoy simple, home-cooked meals reflecting the country’s traditional food culture. The Azuero Peninsula is known for its Lechona (roast pork) and the Chiriqu Highlands produce fresh vegetables and dairy products. Rural areas tend to serve more traditional fare prepared with local products and reflect Panama’s agricultural roots.
Try International and Fusion Cuisine: Along with traditional Panamanian food, there’s also great international and fusion food in Panama City. As the country has been historically a global crossroads, many restaurants mix Panamanian fare with international flavors. You can find creative fusion dishes that combine local seafood with Asian or European techniques. For more contemporary Panamanian food, try these fusion restaurants in the culinary hot spots of El Cangrejo and Casco Viejo.
FAQ For the Panamanian Fruitcake Recipe
Q: What ingredients are commonly used in a Panamanian Fruitcake recipe?
A: A Panamanian Fruitcake recipe typically includes a mix of dried fruits, nuts, and spices to create a rich, dense texture. The dried fruits often consist of raisins, prunes, cherries, and sometimes dates or apricots, which are soaked in rum or another liquor for added flavor. Nuts like walnuts, almonds, or pecans provide a crunchy contrast to the softness of the cake. The batter is made using butter, sugar, eggs, and flour, and spices such as cinnamon, nutmeg, and cloves are added to give the cake its warm, festive taste. The soaked fruit mixture is then folded into the batter before baking.
Q: How does the soaking process work in a Panamanian Fruitcake recipe?
A: In a Panamanian Fruitcake recipe, the soaking process is a key step that enhances the flavor and moistness of the cake. Dried fruits such as raisins, prunes, and cherries are typically soaked in rum or other liquors for several days, or even weeks, before they are added to the cake batter. This allows the fruits to absorb the alcohol, making them plump and flavorful. The longer the fruits soak, the deeper and richer the flavor becomes. Once the fruits are fully soaked, they are drained (with the liquid often reserved to brush onto the cake after baking) and folded into the cake batter to ensure an even distribution of fruit throughout.
Q: Can a Panamanian Fruitcake recipe be made without alcohol?
A: Yes, a Panamanian Fruitcake recipe can be made without alcohol for those who prefer a non-alcoholic version. Instead of soaking the dried fruits in rum or another liquor, you can use fruit juice, such as orange juice, apple juice, or grape juice. The soaking process remains the same, with the dried fruits sitting in the juice for several hours or overnight to allow them to plump up and take on the juice’s flavor. While this version will lack the depth that alcohol provides, the fruitcake will still be flavorful, moist, and enjoyable, making it a great option for non-alcoholic celebrations.
Q: How long does it take to bake a Panamanian Fruitcake recipe?
A: The baking time for a Panamanian Fruitcake recipe can vary depending on the size and thickness of the cake, but it generally takes between 2 to 3 hours. The cake is baked at a low temperature, usually around 300°F (150°C), to ensure that it cooks evenly without burning the edges. The low and slow baking process is necessary for the dense batter and the large quantity of fruit and nuts in the cake. You can check for doneness by inserting a toothpick or cake tester into the center—if it comes out clean, the cake is ready. Allow the cake to cool in the pan before transferring it to a wire rack.
Q: How should a Panamanian Fruitcake recipe be stored for optimal flavor?
A: To store a Panamanian Fruitcake recipe for optimal flavor, it’s best to wrap the cake tightly in plastic wrap or aluminum foil and place it in an airtight container. The cake can be stored at room temperature for up to two weeks, but many people prefer to refrigerate it for longer preservation. If you want to keep the cake for an extended period, you can brush it with rum or another liquor every few days, which helps maintain its moisture and enhances the flavor over time. For long-term storage, you can freeze the fruitcake for up to six months. Simply thaw the cake overnight in the refrigerator before serving.
Panamanian Fruitcake
Equipment
- 8-inch round cake pan
- Mixing bowls (medium and large)
- whisk
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ¼ tsp salt
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 4 large eggs at room temperature
- 2 Tbsp dark rum
- ¼ cup milk
- ¼ cup apricot jam
- 1 cup raisins
- 1 cup dried apricots chopped
- ½ cup candied cherries chopped
- ½ cup walnuts chopped
- ½ cup pecans chopped
Instructions
- Preheat the oven to 325°F (165°C).
- Grease and flour an 8-inch round cake pan
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the rum, milk, and apricot jam.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Fold in the raisins, dried apricots, candied cherries, walnuts, and pecans.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
1 comment
I decided to try the Panamanian fruitcake recipe for a festive occasion, and it did not disappoint!