Caribbean Black Cake

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the dried prunes, raisins, and currants in a large, clean jar or airtight container.

   Ca. 5 min.

   Kokkens note: Ensure the container is large enough to hold all the fruit and liquid.

2. 2

   Pour the brandy, dark rum, and red wine over the dried fruits, ensuring they are fully submerged.

3. 3

   Seal the container and let the fruits soak for at least 24 hours, or up to several weeks, in a cool, dark place.

   Ca. 1 dag

   Kokkens note: The longer the fruits soak, the more flavorful and moist your cake will be.

4. 4

   Preheat your oven to 150°C (300°F) and grease and flour a 9-inch round cake pan.

   Ca. 10 min.

   Kokkens note: Line the bottom with parchment paper for easier removal.

5. 5

   Drain the soaked fruits, reserving the liquid, and then finely chop them using a food processor or by hand.

   Ca. 10 min.

   Kokkens note: Do not discard the soaking liquid; it will be used later.

6. 6

   In a medium bowl, whisk together the all-purpose flour, baking powder, grated nutmeg, ground cinnamon, and ground clove.

   Ca. 2 min.

   Kokkens note: Sifting the dry ingredients ensures a lump-free batter.

7. 7

   In a large mixing bowl, cream together the softened unsalted butter and dark brown sugar until light and fluffy.

   Ca. 5 min.

   Kokkens note: Use room temperature butter for best results.

8. 8

   Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next.

   Ca. 3 min.

   Kokkens note: Scrape down the sides of the bowl as needed.

9. 9

   Stir in the vanilla extract and browning sauce until well combined.

   Ca. 1 min.

   Kokkens note: The browning sauce gives the cake its characteristic dark color.

10. 10

    Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.

    Ca. 2 min.

    Kokkens note: Do not overmix the batter; mix until no streaks of flour remain.

11. 11

    Fold in the chopped soaked fruits until evenly distributed throughout the batter.

    Ca. 2 min.

12. 12

    Pour the batter into the prepared cake pan and smooth the top.

    Ca. 1 min.

13. 13

    Bake for 2.5 to 3 hours, or until a wooden skewer inserted into the center comes out clean.

    Ca. 3 t.

    Kokkens note: If the top browns too quickly, cover loosely with foil.

14. 14

    Remove the cake from the oven and immediately pour the dark rum evenly over the hot cake.

    Kokkens note: The cake will absorb the rum as it cools, adding moisture and flavor.

15. 15

    Let the cake cool completely in the pan on a wire rack before inverting and removing it.

    Ca. 1 t.