Caribbean Black Cake

Slicing into a booze fruit cake, Caribbean style.

This decadent and unique tropical cake is deep, dark, rich, and boozy, and packed with dried fruits and warm spices. A traditional Christmas cake that works for birthdays, anniversaries, and any holiday.

Course Dessert

Cuisine Caribbean

Prep Time 15

Cook Time 2

Soaking the Fruit 2

Total Time 2 2 15

Servings

Calories 743kcal

Author Imma

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.

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.

Nutrition