Moist Caribbean Black Cake with Soaked Fruit
Black cake is a cherished holiday tradition across the Caribbean, but every family makes it differently. I start by soaking and blending the fruit for maximum flavor, then, when the cake is baked, brushing it with rum and sherry makes it truly festive.
Ingredients
- 2 cups dark rum
- 4 cups sherry (or cherry brandy)
- 1 pound prunes (pitted)
- 1 pound mixed peel
- 1/2 pound raisins
- 1/2 pound maraschino cherries
- 1/4 pound lemon peel
- 1/2 pound unsalted butter (softened)
- 1 cup brown sugar
- 6 large eggs (room temperature)
- 1 teaspoon vanilla
- 1 teaspoon mixed essence
- 1 tablespoon lime (zested)
- 1 dash Angostura bitters (optional)
- 4-5 cups soaked dried fruit
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/4 teaspoon nutmeg (freshly grated)
- 2 teaspoons baking powder
- 1 tablespoon burnt sugar browning
- 1 pinch salt
Method · 2 h 25 min
- Roughly chop the prunes.
- Blend the dried fruit with a portion of the rum and sherry to a thick, chunky paste.
- Blend until it is a thick but smooth consistency (with a little chunkiness).
- Pour the entire mixture into a large bowl.
- Pour the mixture into a large jar, add the remaining alcohol, seal the jar, and store it for at least 1 month.
- Preheat the oven to 250°F (120 °C). Grease and line baking pans with parchment.
- Cream butter and sugar until pale. Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
- Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
- Fold in half of the soaked fruit, then half of the dry mixture (flour, spices, baking powder, salt).
- Repeat.
- Add browning and mix to combine.
- Divide into prepared pans (fill 2/3 full). Bake for 2 1/2 hours or until a toothpick inserted comes out clean.
- Brush the cake tops with a mix of rum and sherry.
- Cool completely, then brush again before wrapping and storing.
