Caribbean Black Cake
This rich and deeply flavored Caribbean black cake is a traditional dessert often served during holidays and special occasions. Dried fruits are soaked in rum and wine for an extended period, creating a moist and intensely aromatic cake with a dark, complex profile.
An original recipe by Forkin
- Total time
- 1 day 3 hr
- Serves
- 12
- Difficulty
- Hard
- Per serving
- 570 kcal
Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
fruit soak
- 250 gdried prune, pitted
- 250 graisin
- 250 gcurrant
- 120 mlbrandy
- 120 mldark rum
- 120 mlred wine
Ingredients
- 300 gall-purpose flour
- 2 tspbaking powder
- 1 tspnutmeg, grated
- 1 tspcinnamon, ground
- 0.5 tspclove, ground
- 225 gunsalted butter, softened
- 200 gdark brown sugar
- 4 pcslarge egg
- 1 tspvanilla extract
- 2 tbspbrowning sauce
for feeding
- 60 mldark rum
Equipment
large jar · 9-inch round cake pan · food processor · wire rack · parchment paper · electric mixer · mixing bowls · whisk
The method
Step by step
- 1
Combine the dried prunes, raisins, and currants in a large, clean jar or airtight container.
About 5 min
Cook’s note: Ensure the container is large enough to hold all the fruit and liquid.
- 2
Pour the brandy, dark rum, and red wine over the dried fruits, ensuring they are fully submerged.
- 3
Seal the container and let the fruits soak for at least 24 hours, or up to several weeks, in a cool, dark place.
About 1 day
Cook’s note: The longer the fruits soak, the more flavorful and moist your cake will be.
- 4
Preheat your oven to 150°C (300°F) and grease and flour a 9-inch round cake pan.
About 10 min
Cook’s note: Line the bottom with parchment paper for easier removal.
- 5
Drain the soaked fruits, reserving the liquid, and then finely chop them using a food processor or by hand.
About 10 min
Cook’s note: Do not discard the soaking liquid; it will be used later.
- 6
In a medium bowl, whisk together the all-purpose flour, baking powder, grated nutmeg, ground cinnamon, and ground clove.
About 2 min
Cook’s note: Sifting the dry ingredients ensures a lump-free batter.
- 7
In a large mixing bowl, cream together the softened unsalted butter and dark brown sugar until light and fluffy.
About 5 min
Cook’s note: Use room temperature butter for best results.
- 8
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next.
About 3 min
Cook’s note: Scrape down the sides of the bowl as needed.
- 9
Stir in the vanilla extract and browning sauce until well combined.
About 1 min
Cook’s note: The browning sauce gives the cake its characteristic dark color.
- 10
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
About 2 min
Cook’s note: Do not overmix the batter; mix until no streaks of flour remain.
- 11
Fold in the chopped soaked fruits until evenly distributed throughout the batter.
About 2 min
- 12
Pour the batter into the prepared cake pan and smooth the top.
About 1 min
- 13
Bake for 2.5 to 3 hours, or until a wooden skewer inserted into the center comes out clean.
About 3 hr
Cook’s note: If the top browns too quickly, cover loosely with foil.
- 14
Remove the cake from the oven and immediately pour the dark rum evenly over the hot cake.
Cook’s note: The cake will absorb the rum as it cools, adding moisture and flavor.
- 15
Let the cake cool completely in the pan on a wire rack before inverting and removing it.
About 1 hr
Per serving
Nutrition
- Calories
- 569.6kcal
- Protein
- 6.8g
- Carbs
- 84.5g
- Fat
- 17.6g
- Fibre
- 3.4g
- Sugar
- 53.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the cake in an airtight container at room temperature.