Caribbean Black Cake, often known as rum-soaked fruitcake, is a beloved dessert with a rich history, especially around Christmas and special celebrations like weddings. This deliciously moist cake is infused with deep flavors from dried fruits, red wine, dark rum, and warm spices. Even if you’ve never been a fan of traditional fruitcakes, Caribbean Black Cake’s unique taste and texture may just change your mind. Plus, it’s surprisingly easy to prepare!
Why You’ll Love This Recipe:
Packed with Flavor: The combination of rum-soaked fruits, aromatic spices, and a hint of sweetness creates a uniquely robust taste.
Perfect for Special Occasions: This cake is often made for Christmas, weddings, and other celebrations, but it’s suitable for any festive gathering.
Easy to Make: With simple steps and common ingredients, you can create a cake that looks and tastes impressive.
Customizable: Adjust the amount of alcohol, fruit, or spices to suit your preferences.
Ingredients:
3 cups dried fruits (prunes, currants, raisins, and glaced cherries): These form the flavorful base of the cake.
1 cup dark rum: Used for soaking the fruits and brushing the cake after baking.
1 cup red wine: Adds depth and richness to the fruit mixture.
1 ½ cups unsalted butter: Adds richness to the cake.
1 ½ cups brown sugar: Provides a deep molasses flavor and sweetness.
6 large eggs: Ensures the cake has a moist, dense texture.
2 cups all-purpose flour: The base of the cake batter.
1 teaspoon baking powder: Helps the cake rise slightly.
1 teaspoon mixed spice: A combination of cinnamon, nutmeg, and allspice for warmth.
1 teaspoon vanilla extract: Adds a subtle sweetness.
1 tablespoon burnt sugar (homemade or store-bought): This gives the cake its characteristic dark color.
Zest of 1 lemon: Adds a fresh citrus note to balance the rich flavors.
How to Make Black Cake:
Prepare the Fruits: Chop the prunes, raisins, currants, and cherries into small pieces. Place the fruits in a bowl and soak them in the rum and red wine. Cover and let the mixture sit for at least 3 days, but ideally for several weeks to months.
Blend the Fruits: After soaking, blend the fruit mixture until it becomes a thick paste. If you prefer more texture, you can leave it chunkier.
Cream the Butter and Sugar: In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.
Add the Eggs: Beat the eggs one at a time into the butter-sugar mixture, making sure each egg is fully incorporated before adding the next.
Combine the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and mixed spice.
Mix the Batter: Gradually add the dry ingredients to the butter mixture, alternating with the fruit paste. Stir in the burnt sugar and lemon zest to achieve a rich, dark color.
Bake the Cake: Preheat your oven to 275°F. Grease and line two 8-inch round cake pans with parchment paper. Pour the batter into the pans and bake for 60-80 minutes, or until a skewer inserted in the center comes out clean.
Brush with Rum: As soon as the cakes come out of the oven, brush them generously with dark rum. Cover the cakes with plastic wrap to lock in moisture.
FAQs:
Do I have to soak the fruits for months?While soaking for several months enhances the flavor, you can soak the fruits for just a few days or simmer them in wine for 20 minutes if you’re short on time.
Can I make this cake without alcohol?Yes! Substitute the rum and wine with grape juice, orange juice, or non-alcoholic wine for a non-alcoholic version.
Can I freeze Black Cake?Yes, Black Cake freezes well. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
What other dried fruits can I use?You can experiment with dried cranberries, figs, or apricots for a different flavor profile. Just make sure to finely chop and soak them.
Is burnt sugar necessary for the cake?Yes, burnt sugar gives Black Cake its signature dark color and slightly caramelized taste. You can use store-bought burnt sugar or make your own.
How long does Black Cake last?If stored in an airtight container, Black Cake can last for several weeks, especially if you keep brushing it with rum to preserve its moisture.
Can I use a different size pan?You can use larger pans, but adjust the baking time accordingly. A wider pan will bake faster.
Can I reduce the amount of alcohol?Yes, reduce the alcohol to your taste, but keep in mind that the rum helps preserve the cake.
What’s the best way to serve Black Cake?Serve it plain, with a dusting of powdered sugar, or with a scoop of vanilla ice cream for a decadent treat.
How do I make burnt sugar?To make burnt sugar, heat granulated sugar in a saucepan over medium heat until it melts and turns dark brown. Add a splash of water to thin it out, and let it cool before using.
Final Thoughts:
Caribbean Black Cake is more than just a dessert; it’s a celebration of culture, tradition, and flavor. Whether you make it for Christmas, a wedding, or simply to enjoy with family and friends, this cake will quickly become a favorite. With its rich taste, unique texture, and easy preparation, you’ll find yourself making it again and again. Don’t worry if you’re new to fruitcake—this recipe is foolproof, and the results are always delicious. Enjoy every bite!
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