…and another holiday recipe with the Blogging Marathon.  Black Cake is an intense rum cake, popular in the Caribbean. No  holiday season occurs on any island, without black cake being present in any home.  Black Cake recipes are guarded more than the President.  While I won’t give away all of my secrets, here is the foundation that will make you a delicious black cake.  This is a rich, moist cake – almost like a pudding.
This is not a cake where the rum is simply used to slightly enhance the flavor.  Having a slice is akin to having a cocktail.

1 cup currants
1 cup pitted prunes, chopped
1/2 cup raisins
1/2 cup dried cherries
1/2 cup dried candied fruit peel
1 cup slivered almonds
2 cups rum
2 cups cherry brandy
1 pound butter
2 cups sugar
10 eggs
Zest of 2 limes
2 teaspoons vanilla extract
2 teaspoons cinnamon
4 teaspoons baking powder
4 cups flour
3/4 cup browning (see more information about browning here)
Combine additional 1/2 cup rum with 1/2 cup cherry brandy

At least a week in advance, combine the fruits and nice and place in a bottle with the rum and the brandy.  This can be done up to a year in advance.  The longer the fruit soaks, the better.

Line 2 10″ cake pans or 3 8″ inch cake pans with waxed paper.  Preheat oven to 250 degrees F.

Sift flour, baking powder and cinnamon and set aside.

In a mixing bowl, combine butter ans sugar and beat until fluffy.  Add eggs, one at a time, until thoroughly combined.  Add zest and vanilla.  Add flour until thoroughly combined.

Add 2 cups of fruit mixture and browning and mix until thoroughly combined.  (reserve the extra fruit for the next time you make the cake).  At this time, the dough will be very dense, similar to bread dough.

Add the fruit and the browning.  The dough will now become very moist.

Divide the dough into the two cake pans and cook for 2 1/2 – 3 hours, until  a toothpick inserted comes out clean. 

This cake must be cooked very slow, otherwise you will have a burnt top but the inside will not be cooked.

Prick the top of the cake with a toothpick.

Pour a little of the brandy-rum combination over the cake.  The cake will absorb the liquid. Once the cake absorbs the liquid, add a little more.  Do this about every 1/2 hour for about 2 hours.  Once the cake has absorbed the liquid, remove from cake pan (simply flip the cake over onto a plate and the waxed paper should just peel off) and I usually serve simply garnished, with a few glace cherries.

Store leftover cake, tightly wrapped in aluminum foil.

This is a moist, rich alcohol-laden cake, that is addictive – having just one slice is near impossible!

Chef Mireille

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