Caribbean Black Cake
This decadent and unique Caribbean black cake is deep, dark, rich, and boozy, and packed with dried fruits and warm spices. Do you need a simple but indulgent recipe for a wedding, Christmas, or rum cake? Then here it is!
While this famous Christmas fruit cake has numerous variations, it’s pretty straightforward. I can’t claim that this recipe is the original, but I can say that it will BLOW YOU AWAY. So, if you have to have your traditional fruit cake for Christmas, this will fill the bill.
Plus, you’ll fill the house with warm Christmas cake aromas once this fancy, boozy cake takes center stage. Every forkful of this amazing spiked cake is indulgent bliss. Everyone will be surprised that this deep, rich color doesn’t have a speck of chocolate. You can make the chocolate cake for Valentine’s.
What Makes Caribbean Fruitcake Black?
The rich, deep black color comes mainly from the browning sauce, but molasses helps too. And, of course, rum and wine-soaked dried fruit and proper fermentation all pitch in for a decadently moist holiday fruitcake.
How to Make Caribbean Fruit Cake
- Chop all the fruits into little chunks, then place them in a large bowl. (Photo 1)
- Pour rum and wine into the bowl of fruit, adding enough to cover the fruits. Cover and leave in a cool place for two days, so it soaks up the alcohol. Add more if needed. (Photo 2)
- Blend the soaked fruit with any remaining liquids in a blender until it has a paste-like consistency. (Photos 3-4)
- Cream the butter and sugar at high speed until it’s fluffy and looks white, 3-5 minutes. (Photo 5)
- Whip in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling. (Photo 5)
- Sift in the rest of the flour and baking powder, followed by browning sauce, molasses, almond and vanilla extract, spices, and nutmeg. (Photos 7-8)
- Mix the batter and then add the fruit puree and lime zest. Stirring until thoroughly combined, then dump the batter into a greased cake pan. (Photos 9-12)
- Bake at 325°F (160°C) until a cake tester comes out clean, about 2 hours.
- Glaze. Melt ½ cup (113g) butter and ½ cup (107g) light brown sugar until it bubbles and begins to brown. Pour in a ¼ cup (60ml) of red wine, a ¼ cup (60ml) of rum, and 1 teaspoon (5ml) vanilla extract. Light the alcohol with a match if desired. (Photos 13-14)
- Poke holes in the freshly baked black cake, pour the glaze over the top, and let it soak in. Let it cool, and enjoy. (Photos 15-16)
Recipe Notes
- Remember to add alcohol as needed so the fruit remains completely submerged in the liquid.
- Cut the fruit into small chunks, so the rum and wine absorb evenly.
- Poke the cake and brush extra rum and wine when it’s still hot, so the alcohol soaks in better. You can cover it with plastic wrap right after brushing it to seal in the moisture.
- You can purchase browning sauce in most Caribbean and international markets, and even Walmart. Or you can make your own with my browning sauce recipe.
- Feel free to vary the amounts and types of dried fruits and spices depending on your preference. I played around with 1-2 pounds of dried fruits for this recipe. One pound of fruit was slightly on the dry side, so I prefer 1½-2 pounds.
Make-Ahead Instructions
You can soak the fruit in rum and wine for anywhere from a week to a month, letting all the flavors meld. Hardcore Caribbean black cake makers soak the fruit for up to a year!
You can also bake the cake up to three months (or longer) beforehand. After it cools, wrap it tightly in plastic wrap or parchment paper. Store in a cool, dry place while the flavors continue to develop. Make sure it has enough alcohol to keep it safe. It also freezes well if you want to stop the fermentation.
What to Serve With Caribbean Black Cake
A traditional Caribbean Christmas dinner includes curry goat and rice and peas. You might enjoy a side of boiled or fried dumplings. Of course, other traditions are rubbing off, so a glazed ham finds its place on many Caribbean menus.
More Rum-Spiked Dessert Recipes to Try
- Rum Cake
- Chocolate Rum Marble Cake
- Rum Glazed Pineapple
- Bread Pudding with Rum Sauce
- Rum Raisin Pineapple Ice Cream
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”4CXoThNJ” upload-date=”2020-11-03T13:48:12.000Z” name=”Caribbean Black Cake” description=”Caribbean Black Cake – wedding cake, Christmas cake, fruit cake, rum cake, however, you want to call this cake, this cake is one of those uniquely highly indulgent cakes of all cake. Deep dark, rich, and boozy cake packed with dried fruits and warm spices; enough to melt your heart and please your palate!” player-type=”collapse” override-embed=”false”]
This blog post was originally published in March 2018 and has been updated with additional tips, new photos, and a video.
Caribbean Black Cake
Ingredients
The Fruitcake
- 1-2 pounds (½-1kg) dried fruit (raisins, currants, prunes, cherries, orange peel, etc.)
- 1 cup (240ml) rum plus more as needed
- 1 cup (240ml) sweet wine plus more as needed (port is a good choice)
- 10 ounces (285g) unsalted butter
- 1 cup (200g) granulated sugar
- 5 large eggs
- 2¼ cups (270g) flour
- 2 teaspoons (8g) baking powder
- 3 tablespoons (45ml) browning sauce
- 2 tablespoons (30ml) molasses
- 1 teaspoon (3g) ground cinnamon
- ½ teaspoon (1-2g) ground allspice
- 1 teaspoon (3g) ground nutmeg
- 2 teaspoons (4g) grated lime zest
- 1 teaspoon (5ml) almond extract
- 1 teaspoon (5ml) vanilla extract
Optional Rum Glaze
- ½ cup (113g) unsalted butter
- ½ cup (100g) light brown sugar
- ¼ cup (60ml) port or sweet red wine
- ¼ cup (60ml) dark rum
- 1 teaspoon (5ml) vanilla extract
Instructions
Caribbean Fruitcake
- Chop the fruit into small chunks, and place them in a large bowl.
- Pour rum and wine over the fruit, adding enough alcohol to submerge the fruit. Cover and leave in a cool place for two days so it soaks up the alcohol. Check it occasionally and add rum or wine to keep it covered.
- Pour the soaked fruit with the remaining liquid into a blender and puree until it has a paste-like consistency.
- Preheat the oven to 325°F (160°C). Grease and line the cake pan with parchment paper.
- Cream the butter and sugar at high speed until it's fluffy and starts to look white, about 3-5 minutes.
- Stir in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
- Sift in the flour and baking powder, followed by browning sauce, molasses, almond and vanilla extract, mixed spices, and nutmeg. Mix the batter and then add the fruit blend and lime zest.
- Stir everything well until it's thoroughly combined. Scrape down the sides of the mixing bowl as you mix.
- Pour the batter into a greased 10-inch cake pan.
- Bake until a cake tester comes out clean, about two hours.
Optional Rum Glaze
- Melt the butter and brown sugar until it bubbles and begins to brown. Pour in the port, rum, and vanilla extract. Light the alcohol with a match if desired, and simmer until slightly thickened.
- Poke the cake several times with a skewer, then brush it with the glaze or about ¼ cup rum or sweet wine while it is still hot. Then let it soak up the liquids.
- Let it cool completely before serving. If desired, wrap the cake tightly in plastic wrap or parchment paper. Store in a cool, dry place for up to a month.
Tips & Notes:
- If you want a darker cake, add more browning sauce and use blackstrap molasses.
- Pay close attention to the ground fruit mixture. Make sure it’s not watery or lumpy, but has a paste-like consistency.
- Brush the cake with rum or sweet wine if you don’t want to make the glaze. Then cover it with plastic wrap right after brushing to seal in the moisture.
- Baking this Christmas fruit cake 3-4 days ahead provides the best flavor and texture.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.
Am i to understand that you put ALL of the fruit puree/paste into one cake?
Hi Kate,
Yes, it’s a dense and deliciously fruity cake);
Made this cake again today. Hubby loves it. The house smells lovely. Thanks again for the brilliant recipe.
That’s fantastic to hear! I’m thrilled to know that the cake was a hit with your husband and that it added a delightful aroma to your home. It’s always a pleasure to hear feedback from those who have enjoyed the recipes. If you have any favorite tweaks or additions you’ve made to the cake, feel free to share – it could inspire others as well. And of course, if you’re ever in need of more recipe ideas or baking tips, don’t hesitate to reach out. Happy baking!
I am excited to try this beautiful recipe this holiday season. Of all the ones I’ve read, this one lights up for me. It will be my first. Thank you for an excellent tutorial.
Thank you for your kind words.
I’m so glad the tutorial resonated with you, especially since it’ll be your first time making this dish.
I can’t wait for you to experience the flavors and joy this recipe brings.
Happy cooking and even happier holidays! ️
I didn’t see anything in the recipe about blackening the sugar? Please explain??
The key ingredient is browning sauce which is blackened sugar. If you’d like to try your hand at making it, try my recipe. Hope that helps and thanks for stopping by.
Hi Imma, is there any way to make this wonderful sounding cake without alcohol? Any suggestions for substitutions? I realize it will be a whole different flavor. That’s OK, but just asking.
Love your recipes!
Thanks, Linda
Hi Linda ,
Yes you sure can and it will taste different . Suggestion would be grape , cranberry or any other juice of your like . You can equally soak the the fruits with half part water and half part juice.
Hope this helps.
This is my go to recipe now, made another one of these again and it came out better than what I normally buy from the shops. Hubby and co are very pleased.
Wonderful! Thank you so much for the feedback :)! Much Love 🙂
Ok Emma. I am always giving you reviews, but I’m telling you from my 67 y.o. Heart you are taking everything to the next level! Absolutely without a doubt you’ve got all…Do you hear me…ALL other cooks on a level under you! Yap! Beyond the best of the best recipe I’ve ever gotten in my email.
May God Bless you
Oh great to hear that. Thank you so much!
I love ur recipe
Great to hear that. Thank you for your love and support:) Happy Thanksgiving!!!
I have made rummy fruitcake in the past, but I love Black Cake and decided to use this recipe. I used fruit that I have been soaking since last Christmas and oooh was it ready! I also made a rum butter sauce and drizzled over the cake! This is going to be a hit at Friendsgiving this year!
Thank you so much, Dina! It’s amazing to hear your story. Stay tuned and have more amazing recipes on thanksgiving
If you want to spike your cake up, you can slowly sprinkle a shot (1.5 ounces) of rum (or your preferred liquor) over the cake. Wrap it up and let it soak in for a day. As long as your cake doesn’t get soggy, you can add more using the same method. Enjoy!
I made this for my family for Christmas. it was a hit!! They all said it was authentic and just like they remembered growing up. the mashed fruits worked out to about 3 heaping cups…I dont have a scale so I had to use my judgement for this!
I have never gone wrong following your recipes!!
Thank you so much Imma!!
I made this cake last night. It is epic. I keep asking myself why I have been buying black cakes all these years I’m Zimbabwean, husband is Jamaican. He says this cake reminds him of his granny’s black cake. Thanks Imma
I’m from Trinidad & Tobago, born & bred! Black cake is trademark ‘caribbean’ every island have their own. We Trinis do soak our fruits long time! 30yrs in the UK. Always wanted to try my hand – made it last Xmas- using grams/scales- it made 3 8inch cakes. Stored very well, fed with Caribbean rum frequently, had to say to people- no eating & driving! My fruits have been soaking since January, going to make again this Christmas but I’m going to use 6 inch cakes so I easily giveaway as gifts!
Thank you for all your fab recipes
First time making this recipe and it is in the oven now! It made three cake pans by the size I used – the batter tastes wonderful but I am curious can I freeze some of the cakes? And thaw for Christmas?
Yes, that is possible Katie. 🙂
Browning is burnt sugar that gives the cake its color
I’m not familiar with the ingredient Browning.. I’m wondering done here in Australia we have an ingredient called Parisian Essence,which I used in rich wedding/Christmas fruit cakes and cloth fruit puddings it makes the battersdark and rich in colour, it’s also used to colour gravies. Would your Browning be similar to our Parisan, thankyou
I make a similar cake from a recipe I got from a Trini friend. Only I take all the dried fruits left over from Christmas or special bakes, and add them to “Drunk Up” jar (a 2 litre mason jar). I let the fruits drunk up with alcohol, rum, brandy and frangelico (the ones I usually have on-hand or donated). I learned not to use too much of the “Drunk Up Juice” with the fruits as my oven door popped open from the vapours!
Thanks for sharing, Deborah! Btw, I recently made some Peri Peri Chicken you can prepare for your main meal 🙂 Enjoy!
Hi! What does sweet wine actually mean? Will cherry wine be ok?
Hi Anton! A sweet wine contains high amount of residual sugar after fermentation, compared to dry wines with low levels of residual sugar following fermentation. Also, a wine may taste sweet, but still be classified as dry.
You may use cherry wine, since we have the ingredients such as dried fruits and drupes in this recipe. Also, because cherry wine imparts a fruity and bold taste which will add flavor to your cake.
Let me know how it turns out 🙂 Enjoy!
Hello!! I am making this cake Saturday so that it is ready for Easter. I will be soaking the fruits from now until Saturday. I just have one question! I kinda want to make this into cupcake sizes. So I wanna use a cupcake pan for this, would this effect my cooking time? If so, do you know how long I should cook for? Thanks so much ahead of time! Will update my review when I make this!
Hi Krystalynne! Were you able to make this for Easter? How did it turn out? Cupcakes always require less bake time, so you will need to adjust the time and oven heat depending on the size of your cupcakes.
thank you for the recipe.blessings
You’re welcome!
I halved the recipe..and made my browning with a 2tbspn powdered jaggery( not easily available ingredients in mumbai so google saved me)and replaced molasses with honey.
Don’t know how diff it would turned from Immas’ recipe..but this tasted wow. Im sure it’s bcos of the accurate proportions Imma.thanks to you so so much.toooo good.HAPPY me…
Awesome! Thank you for sharing this, Saroj!