Black Cake
Indulge in the rich tradition of Caribbean baking with this Black Cake recipe, a festive favorite that's perfect for the holiday season or any celebratory occasion. This fruit cake is bursting with bold flavors, thanks to a medley of rum-soaked prunes, raisins, currants, and cherries, infused with warm spices like cinnamon, nutmeg, and allspice. The addition of dark molasses and burnt sugar (browning) lends the cake its signature deep, almost black hue and moist texture. After being baked to perfection, the cake is brushed with rum for added depth, then wrapped and rested to allow the flavors to meld. Whether served as a show-stopping dessert or a heartfelt holiday gift, this traditional Black Cake is a true labor of love that embodies the warmth of festive gatherings.
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Recipe Information
Ingredients
- 1 cup Prunes
- 1 cup Raisins
- 1 cup Currants
- 1 cup Cherries (candied or dried)
- 1.5 cups Rum
- 0.5 cup Brandy
- 1 cup Unsalted butter (softened)
- 1 cup Brown sugar
- 5 Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Almond extract
- 1 teaspoon Lime zest
- 2 tablespoons Dark molasses
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground allspice
- 0.25 teaspoon Salt
- 2 tablespoons Burnt sugar (browning)
Instructions
Chop the prunes, raisins, currants, and cherries into smaller pieces. Place them in a large container and pour in the rum and brandy. Cover tightly and let them soak for at least 24 hours (or up to several weeks for richer flavor).
Preheat your oven to 300°F (150°C). Grease and line a 9-inch round or square baking pan with parchment paper.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-5 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract, almond extract, lime zest, and molasses, and mix well.
In a separate bowl, sift together the flour, baking powder, ground cinnamon, nutmeg, allspice, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Using a blender, pulse the soaked fruits along with any remaining liquid until they form a thick, chunky paste. Fold the fruit mixture into the batter.
Stir in the burnt sugar (browning) to darken the batter and enhance the cake's rich flavor.
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 2 hours or until a skewer inserted into the center comes out clean.
Let the cake cool completely in the pan before removing it. Once cooled, you can brush the cake with additional rum for extra moisture and flavor.
Wrap the cake tightly in plastic wrap or foil and let it sit for at least a day to develop the flavors further. Slice and serve as desired.
Nutrition Facts
Calories |
5463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.5 g | 271% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 738.3 g | 268% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 528.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 607 mg | 47% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3955 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
