Black Cake

Here’s a and authentic Black Cake recipe, a rich Caribbean fruit cake that’s a beloved holiday and celebration dessert. It’s known for its dark color, intense flavor, and moist texture, all thanks to the use of rum-soaked dried fruits and burnt sugar (also called browning).

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🎂 Traditional Caribbean Black Cake Recipe

Servings: 12–16 slices
Preparation Time: 1 hour
Cooking Time: 2–2.5 hours (plus fruit soaking time)

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📝 Ingredients

Soaked Fruit Mixture (soak at least 1 week in advance)

• 2 cups raisins

• 1 cup currants

• 1 cup prunes (pitted)

• 1 cup dried cherries

• 1 cup mixed peel (candied citrus peel)

• 1½ – 2 cups dark rum (Wray & Nephew or another Jamaican brand preferred)

• ½ cup port wine or sweet red wine

Cake Batter

• 1 cup unsalted butter (room temperature)

• 1 cup dark brown sugar

• 5 large eggs

• 2 cups all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground allspice

• 1 tsp vanilla extract

• 1 tsp almond essence

• 1 tbsp lime or orange zest

Browning (Burnt Sugar)

• 1 cup brown sugar

• ½ cup water

Optional (for moistening after baking):

• ¼ – ½ cup dark rum + port wine (mixed)

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🍒 Step-by-Step Instructions

Step 1: Soak the Fruit (Ideally 1 week or more in advance)

1. Chop large fruits (like prunes) into smaller pieces.

2. Combine all dried fruits in a large jar or container.

3. Add enough rum and wine to cover the fruits.

4. Store in a cool, dark place and shake every couple of days.

5. Just before using, blend into a chunky paste (some like it smoother, others chunkier—your choice).

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Step 2: Make the Browning (Burnt Sugar Syrup)

1. In a heavy-bottomed saucepan, heat the brown sugar on medium heat.

2. Stir continuously until sugar melts and turns dark brown (almost black, but not burnt).

3. Carefully add water (it will splatter) and stir to form a thick syrup.

4. Cool and store in a jar.

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Step 3: Make the Cake Batter

1. Preheat oven to 300°F (150°C). Grease and line a 9-inch round cake pan (or two smaller pans).

2. Cream butter and sugar until light and fluffy (about 5–7 minutes).

3. Add eggs one at a time, beating well after each.

4. Mix in vanilla, almond essence, and citrus zest.

5. In a separate bowl, whisk together flour, baking powder, salt, and spices.

6. Gradually add dry ingredients to the wet mixture.

7. Stir in 1½–2 cups of the blended fruit mixture.

8. Add ¼ to ⅓ cup browning, depending on how dark you want the cake.

9. Mix until just combined—do not overmix.

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Step 4: Bake

1. Pour batter into prepared pan(s).

2. Bake for 2–2.5 hours, or until a skewer comes out clean.

3. Check around 1.5 hours in and cover the top with foil if it’s browning too fast.

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Step 5: Soak and Store

1. As soon as the cake comes out, brush or spoon a few tablespoons of the rum/wine mixture over the top.

2. Cool completely.

3. Wrap tightly in foil or plastic wrap and store in an airtight container.

4. Every few days, drizzle a bit more alcohol to keep moist.

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🍷 Serving Tips

• Best enjoyed a few days or even weeks after baking once flavors have deepened.

• Can be served as-is or with a scoop of vanilla ice cream or custard.

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🔄 Variations

• No alcohol: Soak fruits in grape juice or orange juice and use burnt sugar for flavor.

• Lighter version: Use less browning and reduce dark spices.

• Icing option: Traditionally not iced, but can be topped with marzipan and royal icing for weddings.