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Black Cake

A rich, rum-soaked fruit cake steeped in Caribbean tradition, perfect for special occasions and family gatherings.
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Prep Time 1 day
Cook Time 4 hours
Total Time 1 day 4 hours
Servings: 12 slices
Course: Celebration, Dessert
Cuisine: Caribbean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the macerated fruit mixture
  • 1 lb prunes, pitted Provides rich, dark sweetness
  • 1 lb currants Adds subtle tang and chewy texture
  • 1 lb raisins Infuses moisture and flavor
  • 8 oz red glaced cherries Splash of color and sweetness
  • 4 oz mixed peel Adds zesty, citrus finish
  • 750 mL port wine Full-bodied flavor, can substitute with dark red wine
  • 3-4 cups dark rum Heart of the Black Cake
For the cake batter
  • 4 tablespoons brown sugar Caramel sweetness complementing fruits
  • 4 tablespoons port wine Enhances richness of batter
  • 1 lb unsalted butter, softened Ensures moist texture
  • 1 lb sugar (demerara or granulated) Sweetens cake beautifully
  • 1 zest of one lemon Introduces refreshing brightness
  • 1 zest of one orange Complements flavors with warmth
  • 1 teaspoon vanilla extract Enhances all flavors
  • 1 teaspoon almond extract Traditional essence of cake
  • 2 teaspoons mixed essence Authentic flavor boost
  • 1.5 lbs macerated fruit mixture Provides depth of flavor
  • 300 g all-purpose flour Base that holds the cake together
  • 2 teaspoons baking powder Helps cake rise
  • 1.5 teaspoons ground cinnamon Warms and comforts
  • 0.5 teaspoon ground nutmeg Rich, nutty note
  • 0.25 teaspoon ground all spice Hints of complexity
  • 0.25 teaspoon ground clove Aromatic depth
  • 0.25 cup dark rum Final sprinkle of joy
  • 0.25 cup cherry brandy Rounds out rich flavors

Method
 

Preparation
  1. In a large mixing bowl, combine prunes, currants, raisins, glaced cherries, mixed peel, port wine, and 3-4 cups of dark rum. Stir well, cover, and let sit for at least 24 hours or up to a week for stronger flavor.
  2. Preheat your oven to 300°F (150°C). Grease and line your baking tins.
  3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add in the brown sugar and beat until fully incorporated.
  4. To the butter-sugar mixture, add the zest of the lemon and orange, vanilla extract, almond extract, and mixed essence. Mix until combined.
  5. In a separate bowl, whisk together the flour, baking powder, ground cinnamon, nutmeg, all spice, and clove.
Baking
  1. Gradually add the dry ingredients into the wet mixture, alternating with the macerated fruit mixture, mixing gently until just combined. Be careful not to overmix.
  2. Pour the batter into the prepared tins and smooth out the top. Bake in the preheated oven for about 3-4 hours or until a toothpick inserted in the center comes out clean.
Finishing
  1. Once done, allow the cake to cool completely. Brush with a mix of dark rum and cherry brandy for added flavor and moisture.
  2. Wrap the cake tightly in wax paper and store in an airtight container.

Notes

For best results, soak fruits for an extended time. This recipe can be made ahead and improves with age. Store in a cool place and periodically brush with rum to maintain moisture.