Bake Your Own Caribbean Black Cake: A Delicious and Easy Recipe

Start by chopping all the fruits into little chunks. Place the chopped fruits in a large bowl

Pour rum and wine into the bowl of fruit. Add enough rum or wine to cover the fruits. Cover and leave in a cool place for two days

Pour the soaked fruit with any remaining liquids into a blender. Blend until it has a paste-like consistency

Preheat your oven to 160°C/325°F Grease and line the cake pan with baking parchment

Cream the butter and sugar at high speed until it’s fluffy and looks white. Takes 3-5 minutes to whisk.

Stir in the eggs, one at a time, beating the mixture well between each one. Add a tablespoon of the flour with the last egg to prevent the batter from curdling

Sift in the rest of the dry ingredients, then add the wet ingredients and mix until combined. Fold in the fruit and lime zest.

Stir well until everything is thoroughly combined. Scrape down the sides of the mixing bowl.

Bake in a greased 10-inch pan for 2 hours. Brush with rum or sweet wine while hot. Let cool. Store in plastic wrap.

Enjoy the deep, dark flavor of spiked Caribbean black fruit cake for the holidays. Would you like more classic holiday recipes? Follow IMMACULATEBITES.COM