Black Cake – Caribbean Fruit Cake is a rich cake that is fed with alcohol. This is a Caribbean holiday staple.
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 basically the Caribbean version of a Christmas Fruit Cake.
WARNING: DO NOT CONSUME IF YOU HAVE PROBLEMS WITH SUBSTANCE ABUSE
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.
The recipe below shows you how to start your fruit mixture so that every year you can make your own Black Cake. Although the recipe says it only requires a week of soaking, the longer it soaks the more flavorful your cake is going to be. My supply I have had for several years. As some of it gets used, I continually add more fruit and liquor to it.
This cake must be cooked very slow, otherwise you will have a burnt top but the inside will not be cooked because it is so moist.
IN THE MAKING – HOW TO MAKE BLACK CAKE
Black Cake – Caribbean Fruit Cake
- Fruit Ingredients:
- 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 sliced almonds
- 2 cups rum
- 2 cups cherry brandy
- Cake Ingredients:
- 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
- 1/2 cup rum
- 1/2 cup cherry brandy
- glace cherries for garnish
- powdered sugar for garnish
- At least a week in advance, combine the fruits and nice and place in a bottle with 2 cups each of 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 and sugar and beat until fluffy. Add eggs, one at a time, until thoroughly combined. Add zest and vanilla. Add flour until thoroughly combined.
- At this time, the dough will be very dense.
- Add 2 cups of the fruit and the browning. (Reserve the rest for the next time you make the cake). 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.
- Prick the top of the cake with a toothpick.
- Combine the remaining rum and brandy in a bowl.
- 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 and powdered sugar.
- Store leftover cake, tightly wrapped in aluminum foil.
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