📝 About This Recipe
Black Cake is the soul of Caribbean celebrations, a rich, boozy, and decadent masterpiece that bridges the gap between a pudding and a cake. Its deep, obsidian hue comes from a blend of slow-simmered 'browning' and months-soaked dried fruits that have been macerated in premium dark rum and cherry brandy. Every bite offers a complex symphony of warm spices, molasses, and a velvety texture that is truly unparalleled in the world of baking.
🥗 Ingredients
The Fruit Base (Macerated)
- 1 pound Pitted Prunes (finely chopped)
- 1 pound Raisins (dark or golden)
- 1/2 pound Currants
- 1/2 pound Glacé Cherries (halved)
- 1/4 pound Mixed Citrus Peel (finely minced)
- 2 cups Dark Caribbean Rum (plus more for feeding)
- 1 cup Cherry Brandy (high quality)
Cake Batter
- 1 pound Unsalted Butter (softened to room temperature)
- 1 pound Dark Brown Sugar (packed)
- 10 Large Eggs (at room temperature)
- 2 cups All-Purpose Flour (sifted)
- 2 teaspoons Baking Powder
- 1 tablespoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg (freshly grated)
- 1/2 teaspoon Mixed Spice or Allspice
- 2 teaspoons Vanilla Extract
- 1 teaspoon Almond Extract
- 1/4 to 1/2 cup Grace Browning or Burnt Sugar Syrup (added gradually for color)
- 1 tablespoon Lime Zest (finely grated)
👨🍳 Instructions
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1
At least 2 weeks (ideally 3-6 months) before baking, combine the prunes, raisins, currants, cherries, and citrus peel in a large glass jar. Pour the rum and cherry brandy over them, seal tightly, and store in a cool, dark place.
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2
When ready to bake, place the soaked fruit mixture in a blender or food processor. Pulse until it reaches a thick, jam-like consistency. Some prefer it completely smooth, while others like a little texture.
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3
Preheat your oven to 275°F (135°C). This cake requires a low and slow bake to remain moist. Grease two 9-inch round cake pans and line the bottoms and sides with double layers of parchment paper.
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4
In a large stand mixer bowl, cream the softened butter and dark brown sugar together on medium-high speed until light, fluffy, and the sugar grains have mostly dissolved (about 5-8 minutes).
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5
Add the eggs one at a time, beating well after each addition. If the mixture looks like it's curdling, add a tablespoon of the flour to bring it back together.
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6
Stir in the vanilla extract, almond extract, and lime zest. Then, gradually pour in the blended fruit mixture and mix until thoroughly incorporated.
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7
Add the 'browning' or burnt sugar syrup one tablespoon at a time. Mix and check the color; you are looking for a deep, dark chocolate-brown hue. Be careful not to add too much as it can become bitter.
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8
In a separate bowl, whisk together the sifted flour, baking powder, cinnamon, nutmeg, and mixed spice.
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9
Fold the dry ingredients into the wet batter using a large metal spoon or spatula. Do this gently to keep the air in the batter, but ensure no white streaks of flour remain.
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10
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
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11
Place a small pan of water on the bottom rack of the oven to create steam; this helps prevent the cake from cracking and keeps it moist. Bake for 2 to 2.5 hours.
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12
The cake is done when a skewer inserted into the center comes out clean or with just a few moist crumbs. Do not overbake.
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13
While the cakes are still hot in the pan, prick them all over with a skewer and drizzle with a mixture of additional rum and cherry brandy (about 1/4 cup per cake).
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14
Allow the cakes to cool completely in the pans before removing. Wrap them tightly in parchment paper and then foil. Let them 'mature' for at least 2-3 days before serving.
💡 Chef's Tips
For the best flavor, soak your fruits for at least a month; the longer they soak, the deeper the flavor. If you don't have store-bought browning, you can make your own by burning 1 cup of sugar in a pan until it's nearly black and then carefully adding 1/2 cup boiling water. Avoid over-blending the fruit if you like a bit of 'chew' in your cake; a coarse paste is often preferred over a liquid puree. Always use room temperature eggs and butter to ensure a smooth, emulsified batter that doesn't split. If the cake surface is browning too quickly, tent it loosely with foil halfway through the baking process.
🍽️ Serving Suggestions
Serve a thin slice at room temperature—this cake is incredibly rich, so a little goes a long way. Pair with a glass of aged Caribbean sipping rum or a sweet dessert wine. Traditionally served at weddings with a layer of almond marzipan and royal icing on top. Accompany with a small dollop of lightly sweetened whipped cream to balance the intense spice. Enjoy alongside a cup of strong ginger tea or Caribbean cocoa tea.