Black Cake, also known as rum cake or Caribbean fruitcake, is a rich, moist dessert famous during Christmas and special occasions. Its deep color and flavor come from dried fruits soaked in rum or wine.
Ingredients:
2 cups mixed dried fruits (raisins, currants, prunes, cherries)
½ cup dark rum, ½ cup red or port wine (optional)
2 cups flour, 1½ tsp baking powder, 1 tsp cinnamon, 1 tsp mixed spice, ½ tsp nutmeg, ¼ tsp salt
1 cup butter, 1½ cups brown sugar, 6 eggs
1 tsp each vanilla and almond extract
¼ cup molasses, ½ cup orange juice
Optional: browning sauce, nuts, cherries, zest
Instructions:
Soak fruits: Mix dried fruits with rum and wine. Cover and soak for at least 1–2 days (or up to a week).
Prepare batter: Preheat oven to 300°F (150°C). Grease and line a 9-inch pan. Cream butter and sugar, then beat in eggs one at a time. Add extracts, molasses, and juice.
Combine: Fold in sifted dry ingredients. Blend soaked fruits (smooth or chunky) and mix into batter.
Bake: Pour into pan and bake 1½–2 hours, until a toothpick comes out clean. Cool completely.
Tip: Wrap and store for a few days before serving. You can “feed” the cake with extra rum for a stronger flavor. Serve in small slices—perfect with tea or at celebrations.