Caribbean Black Cake

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 1 dag

   Tip van de kok: 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 3 min

   Tip van de kok: Scrape down the sides of the bowl as needed.

9. 9

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

   Ongeveer 1 min

   Tip van de kok: 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.

    Ongeveer 2 min

    Tip van de kok: 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.

    Ongeveer 2 min

12. 12

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

    Ongeveer 1 min

13. 13

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

    Ongeveer 3 uur

    Tip van de kok: 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.

    Tip van de kok: 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.

    Ongeveer 1 uur