Caribbean Black Cake

This decadent and unique tropical cake is deep, dark, rich, and boozy and packed with dried fruits and warm spices.

Course Dessert

Cuisine Caribbean

Prep Time 15

Cook Time 2

Soaking the Fruit 2

Total Time 2 2 15

Servings

Calories 627kcal

Author Imma

Ingredients

1-2 pounds (500g-1k) dried fruits (raisins, currants, prunes, cherries, etc.)
1 cup (240ml) strong rum, plus more as needed
1 cup (240ml) sweet wine, plus more as needed
10 ounces (290g) 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 mixed spices (sub with cinnamon and allspice)
1 teaspoon ground nutmeg
2 teaspoons lime zest, grated
1 teaspoon (5ml) almond extract
1 teaspoon (5ml) vanilla extract

Instructions

Start by chopping all the fruit into little chunks, then place them in a large bowl.
Pour rum and wine into the bowl of fruit, and add enough alcohol to cover the fruit. Cover and leave in a cool place for two days so it soaks up the alcohol. If leaving it for more than two days, you may have to add more alcohol.
Pour the soaked fruit with any remaining juices into a blender and blend 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.
If desired, poke the cake several times with a toothpick, then brush it with about ¼ cup rum or sweet wine while it is still hot. Then let it soak up the rum.
Let it cool completely before serving.
If desired, wrap the cake tightly in plastic wax or parchment paper. Store in a cool, dry place for up to a month.

Notes

If you want a darker cake, you can add more browning sauce and less molasses. Browning can be purchased in most Caribbean and International markets. Some major supermarkets do carry them, even Walmart.
Feel free to vary the amounts and types of dried fruit and spices depending on your preference. I played around with 1-2 pounds of dried fruits for this recipe, and it works. One pound of fruit is slightly on the dry side.
Make sure to buy good quality dried fruits as it is a crucial ingredient to this recipe.
Pay close attention to the ground fruit mixture. Make sure it's not watery or lumpy but that of a paste-like consistency.
If you're not comfortable whipping up the burnt sugar, you can always practice a few times OR go with store-bought browning/burnt sugar. Make sure to taste it first before adding it to the recipe. Bitter burnt sugar would surely ruin the whole cake.
Don't forget to brush the cake with a rum or sweet wine and allow it to soak pretty well to add more flavor. You may cover it with plastic wrap right after brushing to seal in the moisture.
The cake must be baked 3-4 days ahead before serving it for the best flavor and texture. Yep, I know! This cake needs a lot of waiting. But you can always cheat and serve it after it cooled down. ;)
It's said to have been introduced by the British colonists in the form of plum pudding. It has been adopted by the locals in the Caribbean islands, with readily available ingredients.
You may try baking it in a bundt pan but keep in mind that the cake will need to bake for considerably longer, and the resulting texture will be a bit denser than the original but still delicious. A 23cm (9″) cake pan will work too. It would require a few more minutes to bake, but it will be alright.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition