Caribbean Black Cake

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 palette!

Course Dessert
Cuisine Caribbean
Servings 8 - 10 slices
Calories 780 kcal
Author Immaculate Bites


  • 1-2 pounds dried fruits ( raisins, currants, prunes, cherries )
  • 1 cup strong rum , plus more
  • 1 cup sweet wine , plus more
  • 10 ounce unsalted butter
  • 1 cup granulated sugar
  • 5 large eggs
  • 2 ¼ cup flour
  • 2 teaspoons baking powder
  • 3 tablespoons browning
  • 2 tablespoons molasses
  • 1 teaspoon mixed spice (sub with cinnamon and all spice)
  • 1 teaspoon ground nutmeg
  • 2 teaspoons grated Lime
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
US Customary - Metric


  1. Start by chopping all the fruits into little chunks, then place in a large bowl.

  2. Pour rum and wine in the bowl of fruit, add enough alcohol to cover fruits. Cover and leave in a cool place so it soaks up the alcohol. If leaving for more than 2 days, you may have to add more alcohol.

  3. Pour the soaked fruit together with any remaining juices into a blender and blend to a c

  4. Pre-heat the oven to 160°C/325°F. Grease and line the cake tin (pan) with baking parchment.

  5. Cream together the butter and sugar at high speed until it’s fluffy and starting to look white, about 3- 5 minutes.

  6. Stir in the eggs, a 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.

  7. Sift in the flour, baking powder, followed by browning, molasses, and mixed spice into the batter. Then add fruit blend, nutmeg , lime zest, rum, almond and vanilla extract.

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

  9. Pour batter into a greased 10 inch cake pan.

  10. Bake until a cake tester comes out clean, about 2 hours.

  11. If desired poke cakes with toothpick , then brush each with about ¼ cup rum or sweet wine, while cake is still hot. Let the cake soak up the rum.

  12. Let it cool completely before serving .

  13. If desired, wrap the cake tightly in plastic wax or parchment paper. Store in a cool, dry place for up to 1 month.