Caribbean Black Cake (Christmas Rum Fruit Cake)

Ingredients

• 1 lb Prunes (pitted)
• 1 lb Dark raisins
• 1 lb Mixed peel (candied mixed peel)
• 4 oz Candied citron (candied lemon peel)
• 8 oz Candied cherries
• 4 cups Cherry wine (or cherry brandy) (West Indian cherry wine)
• 3 cups Dark rum (aged dark rum, e.g., Old Oak or Captain Morgan Spice)
• 0.5 lb Unsalted butter (2 sticks, softened)
• 1 cup Granulated sugar
• 6 units Large eggs
• 1 tsp Pure vanilla extract
• 1 tsp Mixed essence (Caribbean flavoring)
• 2 cups All‑purpose flour (sifted)
• 1 tsp Ground cinnamon
• 1 tsp Ground allspice
• 0.25 tsp Freshly grated nutmeg
• 2 tsp Baking powder
• 0.5 cup Burnt sugar syrup (gives dark color and flavor)
• 1 tbsp Angostura bitters (for brushing the finished cake)

Instructions

1. Soak Dried Fruits

   Combine prunes, dark raisins, mixed peel, candied citron, and candied cherries in a large glass jar. Add 4 cups cherry wine and 3 cups dark rum, seal tightly, and store in a cool dark place for at least 3 weeks (or up to a year).

   Time: PT15M

2. Puree Fruit (optional)

   Drain most of the soaking liquid, reserving a cup for later. Place the soaked fruit in a food processor, add a splash of the reserved liquid, and pulse until a coarse puree forms. Set aside.

   Time: PT5M

3. Cream Butter and Sugar

   In the stand mixer fitted with the paddle, beat 0.5 lb softened unsalted butter with 1 cup granulated sugar on medium speed until light, fluffy, and pale in color (about 4 minutes).

   Time: PT4M

4. Incorporate Eggs

   Add the six large eggs one at a time, beating on medium speed after each addition until fully incorporated. Scrape down the sides of the bowl as needed.

   Time: PT3M

5. Add Flavorings

   Stir in 1 tsp pure vanilla extract and 1 tsp Caribbean mixed essence until evenly distributed.

   Time: PT1M

6. Add Fruit Mixture

   Pour the fruit puree (or whole soaked fruit) and the reserved soaking liquid (4‑5 cups total) into the batter. Mix on low speed until just combined.

   Time: PT3M

7. Mix Dry Ingredients

   In a separate bowl whisk together 2 cups sifted all‑purpose flour, 1 tsp ground cinnamon, 1 tsp ground allspice, ¼ tsp freshly grated nutmeg, and 2 tsp baking powder. Sift the mixture again to ensure no lumps.

   Time: PT5M

8. Combine Wet and Dry

   Add the dry flour mixture to the batter in three additions, folding gently after each addition. Do not over‑mix.

   Time: PT3M

9. Add Burnt Sugar Syrup

   Drizzle ½ cup burnt sugar syrup into the batter and fold until the color is uniform.

   Time: PT1M

10. Prepare Pan and Fill

    Grease an 8‑9 inch round cake pan (2 in deep) with butter and lightly dust with flour or line with parchment. Transfer the batter into the pan, filling about two‑thirds full.

    Time: PT2M

11. Bake

    Place the pan in a pre‑heated oven at 300°F (150°C) and bake for 2 hours, or until a skewer inserted in the center comes out clean. Rotate the pan halfway through for even baking.

    Time: PT2H

    Temperature: 300°F

12. Cool

    Allow the cake to cool in the pan on a rack for 20 minutes, then run a thin knife around the edges and invert onto the rack to cool completely.

    Time: PT20M

13. Soak Finished Cake

    Mix equal parts dark rum and cherry wine (about ¼ cup each) with 1 tbsp Angostura bitters. Using a pastry brush, generously coat the cooled cake, let it absorb for 15‑20 seconds, then wrap tightly in foil or plastic wrap, pressing out air.

    Time: PT5M

14. Store

    Store the wrapped cake in an airtight container. It can be kept refrigerated for up to 2 weeks or frozen for up to 3 months.

    Time: PT0M

Nutrition Facts

Calories

450

Protein

4 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g