As the holiday season approaches, the allure of warming spices and the promise of rich flavors tempt me to bring out a cherished tradition: making Black Cake, also known as Caribbean Rum-Soaked Fruit Cake. I still remember the moment I first tasted this exquisite dessert at a family gathering. With each bite, I could feel the loving hands that prepared it, infusing a medley of fruits soaked in dark rum and port wine into the batter.
What makes this cake so special is not just its stunning depth of flavor, but the joyful anticipation of letting those fruits mingle in the alcohol for up to a year. If you’ve ever been overwhelmed by the endless options of store-bought sweets, you’ll delight in knowing that creating this masterpiece at home is not only satisfying but remarkably easy. Whether you serve it at your holiday table or gift it to loved ones, this cake is sure to impress. Join me on a journey to recreate this timeless delicacy that connects us to our roots—one slice at a time!
Why is Black Cake so beloved?
Tradition at its finest: Black Cake (Caribbean Rum-Soaked Fruit Cake) celebrates rich cultural heritage and familial love.
Flavor-packed concoction: The blend of macerated fruits and aromatic spices brings an irresistible taste that lingers on your palate.
Versatile treat: Perfect for holidays, birthdays, or just because! This cake fits any occasion and brings joy to all who enjoy it.
Time-honored preparation: Soak your fruits ahead of time, allowing flavors to deepen, making this a delightful project that pays off deliciously.
Impressive presentation: Serve this cake, and watch it steal the spotlight, making you the star baker among family and friends.
Black Cake Ingredients
• Get ready to create magic with these essential components!
For the Fruit Mixture
- 1 lb prunes, pitted – These provide a rich, dark sweetness.
- 1 lb currants – They add a subtle tang and chewy texture.
- 1 lb raisins – Opt for these to infuse moisture and flavor.
- 8 oz red glaced cherries – For a splash of color and sweetness.
- 4 oz mixed peel – Adds a zesty, citrus finish to the fruit blend.
- 750 mL port wine – Choose this for a full-bodied flavor, but feel free to substitute with another dark red wine.
- 3-4 cups dark rum – The heart of the Black Cake; this will flavor your fruit mix over time.
For the Cake Batter
- 4 tablespoons brown sugar – For a touch of caramel sweetness that complements the fruits.
- 4 tablespoons port wine – This enhances the richness of the batter.
- 1 lb unsalted butter, softened – Ensures a moist, rich texture.
- 1 lb sugar (demerara or granulated) – Sweetens the cake beautifully.
- 12 eggs – They provide structure and richness to the cake.
- Zest of one lemon – Introduces a refreshing brightness.
- Zest of one orange – Complements the other flavors with warmth.
- 1 teaspoon vanilla extract – A classic that enhances all the flavors.
- 1 teaspoon almond extract – A nod to the traditional essence of cake.
- 2 teaspoons mixed essence – For that authentic flavor boost.
For the Dry Ingredients
- 1 ½ lbs macerated fruit mixture – This provides the masterpiece with its depth of flavor.
- 300 g all-purpose flour – The base that holds the cake together.
- 2 teaspoons baking powder – Helps the cake rise beautifully.
- 1 ½ teaspoons ground cinnamon – A warm spice that adds comfort.
- ½ teaspoon ground nutmeg – Infuses a rich, nutty unmistakable note.
- ¼ teaspoon ground all spice – Brings a hint of complexity to the flavor profile.
- ¼ teaspoon ground clove – For that aromatic depth.
For the Finishing Touch
- ¼ cup dark rum – A final sprinkle of joy for that extra kick.
- ¼ cup cherry brandy – A delightful finish that rounds out the rich flavors.
Dive into the delightful world of Black Cake, and experience the magic of this Caribbean Rum-Soaked Fruit Cake at your own table!
How to Make Black Cake
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Wash and prepare fruits. Begin by washing and drying all the fruits thoroughly. Combine them in a large mixing bowl to create a delightful medley.
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Macerate the fruit mixture. In batches, place the fruits into a food processor, adding enough port wine to achieve a paste-like consistency. Aim for a thick blend, then stir in 3-4 cups of dark rum. Let this soak for a minimum of one week—up to a year for maximum flavor!
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Caramelize the brown sugar. If you’re not using store-bought burnt sugar, gently heat the brown sugar in a small saucepan on low heat. Stir until it caramelizes dark brown, then add a splash of port wine and remove from heat. Allow it to cool completely.
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Prep the baking essentials. Bring your eggs and butter to room temperature. Preheat your oven to 275°F and line your baking pans with parchment paper.
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Mix the egg concoction. Crack the eggs into a bowl one at a time, discarding the little white membranes if desired. Incorporate the zests, vanilla extract, almond extract, and mixed essence, then set aside.
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Combine dry ingredients. In another bowl, whisk together all your dry ingredients until they’re well mixed, ready to blend into the batter.
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Cream the butter and sugar. In a large mixing bowl or stand mixer, beat the softened butter and sugar until they turn fluffy and pale. Gradually fold in the egg mixture until fully integrated.
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Fold in the macerated fruits. Add the macerated fruit mixture to the batter in three parts, ensuring every bit is blended into a rich, fruity concoction.
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Incorporate the flour mixture. Gradually add the dry ingredients in four portions, mixing gently until no flour is visible.
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Add color with burnt sugar. Pour one tablespoon of the burnt sugar into the batter until you achieve your desired color. If using store-bought, 4-6 tablespoons will give you a wonderfully dark cake.
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Bake the cake. Transfer the beautifully mixed batter into your prepared pans and bake at 275°F for 60 minutes. Check if it jiggles slightly in the center; if so, give it another five minutes in the oven.
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Soak the cake post-baking. Once out of the oven, sprinkle the combined ¼ cup dark rum and ¼ cup cherry brandy over the warm cake. Use a pastry brush to spread it evenly before allowing it to cool. Wrap it tightly to let the flavors deepen for a few days.
Optional: Drizzle a bit of additional dark rum over the cake just before serving for added richness.
Exact quantities are listed in the recipe card below.
Tips for the Best Black Cake
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Maceration Matters: Ensure your fruit mixture soaks for at least a week. The longer, the better! This step is essential for the rich flavor of Black Cake.
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Prevent Dryness: Keep an eye on baking time, and test for doneness. Overbaking can lead to dryness; a slightly jiggly center is preferable.
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Sugar Perfection: When caramelizing brown sugar, stir consistently to prevent burning. Burnt sugar can alter the cake’s flavor if not monitored closely.
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Room Temperature Ingredients: Bringing butter and eggs to room temperature helps the batter blend better, resulting in a lighter, fluffier cake.
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Flavor Layering: Don’t skip the finishing alcohol soak! It enhances the cake’s richness and deep flavor, making each slice irresistible.
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Patience is Key: Allow the cake to rest for at least a few days after baking. This resting period helps the flavors meld beautifully, delivering a truly delightful experience.
What to Serve with Black Cake?
As you prepare to savor this delightful dessert, consider the ideal companions that will enhance its rich, fruity flavors.
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Spiced Mulled Wine: This aromatic drink, filled with warming spices, creates a cozy pairing that complements the cake’s flavors beautifully. Great for holiday gatherings, it’ll keep your guests feeling festive.
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Creamy Vanilla Ice Cream: A scoop of this icy treat offers a refreshing contrast to the dense cake, balancing out the richness with a delightful creaminess.
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Whipped Coconut Cream: This light, fluffy topping adds a tropical flair, harmonizing with the cake’s hint of rum. It’s perfect for those looking to elevate this classic cake experience.
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Caramelized Bananas: Soft, sweet, and slightly caramelized bananas provide a luscious texture and added sweetness that pairs wonderfully with the spiced notes of the Black Cake.
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Candied Citrus Peels: These zesty toppings enhance the citrus hints in the cake while adding a hint of chewiness, making every bite more exciting.
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Coffee or Espresso: A warm cup alongside this cake will bring out the rich flavors of the macerated fruits, creating a delightful finish to your meal.
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Ginger Ale or Sparkling Water: For a non-alcoholic pairing, a fizzy drink can cleanse your palate and brighten the overall experience. The effervescence complements the cake’s profound flavors perfectly.
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Dark Chocolate Truffles: Rich and indulgent, these little bites can be served alongside for a delightful, chocolatey contrast to the spiced cake, adding a luxurious touch.
These pairings will surely elevate your Black Cake experience, making it an unforgettable selection for any occasion.
Black Cake Customizations
Feel free to explore these delightful variations and make this recipe truly yours!
- Fruit Medley: Substitute dried figs or apricots for some of the prunes or raisins, introducing new textures and flavors.
- Spice Switch: For extra warmth, add ground ginger or cardamom for a unique twist on the spice blend. Try it, and you might just find a new favorite!
- Nutty Addition: Fold in chopped walnuts or pecans into the batter for added crunch and flavor complexity. They lend a delightful surprise in every bite!
- Gluten-Free: Replace the all-purpose flour with a gluten-free 1:1 baking mix for a yummy alternative that everyone can enjoy. It’s worth a try!
- Less Alcohol: Use a lower quantity or swap dark rum for apple juice for a non-alcoholic version, perfect for kids or gatherings with diverse preferences. Everyone will appreciate this thoughtful touch!
- Citrus Burst: Enhance the brightness by adding fresh citrus juice from your lemons or oranges, making the cake even more refreshing. The zing is invigorating!
- Chocolate Touch: Incorporate chocolate chips into the batter for a rich, indulgent upgrade that creates a luxurious taste experience. Who can resist a chocolate twist?
- Heat Level: Introduce a pinch of cayenne pepper to the dry ingredients for a surprising warm kick that contrasts beautifully with the sweetness. It’s exciting and bold!
Make Ahead Options
Preparing the cherished Black Cake ahead of time is a true blessing for busy home cooks! You can macerate the fruit mixture up to a year in advance, allowing the flavors to develop beautifully. Just remember to store the fruits in an airtight container, covering them with the dark rum and port wine, and refrigerate for optimal freshness. Additionally, you can prepare the cake batter up to 3 days before baking. Simply store it in the fridge after mixing, but remember to bring it to room temperature before baking. This gives you the convenience of having a delicious, aromatic cake ready to impress your guests with minimal effort on the big day!
How to Store and Freeze Black Cake
Room Temperature: Store the Black Cake in a cool, dry place wrapped in plastic wrap. It can last up to 3 days without refrigeration while keeping its rich flavors intact.
Fridge: For longer storage, place the wrapped cake in the fridge. It will remain fresh for up to 2 weeks. Be sure to seal it well to maintain moisture.
Freezer: To keep the cake for an extended time, wrap it tightly in plastic wrap and then in aluminum foil. The Black Cake can be frozen for up to 6 months, ensuring it’s still bursting with flavor when thawed.
Reheating: When ready to enjoy, simply thaw the cake in the fridge overnight. Gently warm it in the oven at a low temperature if desired, ensuring it stays moist and delicious.
Black Cake (Caribbean Rum-Soaked Fruit Cake) Recipe FAQs
How do I know if my fruit for the Black Cake is ripe?
Absolutely! When selecting fruits for your Black Cake, look for prunes, currants, and raisins that are plump and moist, free of dark spots all over. Avoid any fruits that appear dried out or excessively shriveled, as they won’t provide the depth of flavor you desire.
What’s the best way to store leftover Black Cake?
Very! To keep your Black Cake fresh, wrap it tightly in plastic wrap to prevent it from drying out and store it in a cool, dry place. It will last for up to 3 days at room temperature. For longer storage, placing it in the fridge can extend its life to about 2 weeks!
Can I freeze Black Cake, and if so, how?
Absolutely! Freezing is a great way to enjoy your Black Cake later. Wrap it tightly in plastic wrap, then in aluminum foil, and keep it in the freezer. It should maintain its wonderful flavors for up to 6 months. When you’re ready to indulge, thaw it in the fridge overnight before serving, and warm it gently in the oven if desired.
What should I do if my Black Cake turns out too dry?
Don’t worry, it happens! If you find your cake a bit on the dry side, consider brushing it with a bit more dark rum or cherry brandy after it cools. This will help moisten it and enhance the flavors. Keep an eye on your baking time next time, aiming for that slightly jiggly center during baking for a moist outcome.
Are there any dietary considerations I should keep in mind for Black Cake?
Very! Since this recipe uses ingredients like rum and eggs, it may not be suitable for everyone. If you’re making it for someone with allergies, consider using alcohol-free substitutes such as fruit juice for flavoring. For vegetarian options, this cake fits the bill, but always check ingredient labels for any hidden non-vegetarian ingredients.
How long should I soak the fruit for the best Black Cake?
Absolutely! For optimal flavor, let your fruit mixture soak for at least one week, but if time permits, soaking it for several months or even up to a year will yield the richest taste. Just remember to periodically add more wine or rum during this time to keep the fruits beautifully moist and flavorful.
Savor the Tradition: Black Cake (Caribbean Rum-Soaked Fruit Cake)
Ingredients
Equipment
Method
- Wash and prepare fruits. Begin by washing and drying all the fruits thoroughly. Combine them in a large mixing bowl to create a delightful medley.
- Macerate the fruit mixture. In batches, place the fruits into a food processor, adding enough port wine to achieve a paste-like consistency. Aim for a thick blend, then stir in 3-4 cups of dark rum. Let this soak for a minimum of one week—up to a year for maximum flavor!
- Caramelize the brown sugar. If you're not using store-bought burnt sugar, gently heat the brown sugar in a small saucepan on low heat. Stir until it caramelizes dark brown, then add a splash of port wine and remove from heat. Allow it to cool completely.
- Prep the baking essentials. Bring your eggs and butter to room temperature. Preheat your oven to 275°F and line your baking pans with parchment paper.
- Mix the egg concoction. Crack the eggs into a bowl one at a time, discarding the little white membranes if desired. Incorporate the zests, vanilla extract, almond extract, and mixed essence, then set aside.
- Combine dry ingredients. In another bowl, whisk together all your dry ingredients until they’re well mixed, ready to blend into the batter.
- Cream the butter and sugar. In a large mixing bowl or stand mixer, beat the softened butter and sugar until they turn fluffy and pale. Gradually fold in the egg mixture until fully integrated.
- Fold in the macerated fruits. Add the macerated fruit mixture to the batter in three parts, ensuring every bit is blended into a rich, fruity concoction.
- Incorporate the flour mixture. Gradually add the dry ingredients in four portions, mixing gently until no flour is visible.
- Add color with burnt sugar. Pour one tablespoon of the burnt sugar into the batter until you achieve your desired color. If using store-bought, 4-6 tablespoons will give you a wonderfully dark cake.
- Bake the cake. Transfer the beautifully mixed batter into your prepared pans and bake at 275°F for 60 minutes. Check if it jiggles slightly in the center; if so, give it another five minutes in the oven.
- Soak the cake post-baking. Once out of the oven, sprinkle the combined ¼ cup dark rum and ¼ cup cherry brandy over the warm cake. Use a pastry brush to spread it evenly before allowing it to cool. Wrap it tightly to let the flavors deepen for a few days.
- Optional: Drizzle a bit of additional dark rum over the cake just before serving for added richness.