Black Cake Recipe: A Rich and Flavorful Holiday Dessert

Black Cake, also known as Caribbean Fruit Cake, is a traditional dessert rich in flavor and history. Often enjoyed during holidays and special occasions, this moist and aromatic cake is infused with dried fruits soaked in rum and spices. Here's how to make this delightful treat.

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Ingredients:

For the Fruit Mixture:

• 2 cups raisins

• 1 cup currants

• 1 cup prunes, chopped

• 1/2 cup dried cherries

• 1/2 cup dried cranberries

• 1 1/2 cups dark rum

• 1 cup port wine

For the Cake Batter:

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1 teaspoon ground nutmeg

• 1/2 teaspoon ground allspice

• 2 sticks (1 cup) unsalted butter, softened

• 1 1/4 cups dark brown sugar

• 5 large eggs

• 2 teaspoons vanilla extract

• 1/4 cup molasses

• Zest of 1 orange

• Zest of 1 lemon

• 1/2 cup caramelized sugar syrup (browning)

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Instructions:

1. Prepare the Fruit Mixture:

   • In a large bowl, combine raisins, currants, prunes, cherries, and cranberries.

   • Pour rum and port wine over the fruits, ensuring they are fully submerged. Cover and let soak for at least 24 hours (or up to a month for deeper flavor).

   • Blend the soaked fruit mixture into a thick paste using a food processor, leaving some chunks for texture if desired.

2. Preheat and Prepare Pans:

   • Preheat the oven to 300°F (150°C).

   • Grease and line two 9-inch round cake pans with parchment paper.

3. Mix the Dry Ingredients:

   • In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and allspice.

4. Cream the Butter and Sugar:

   • In a large bowl, beat the softened butter and dark brown sugar until light and fluffy, about 3-5 minutes.

   • Add eggs one at a time, mixing well after each addition.

   • Stir in vanilla extract, molasses, orange zest, lemon zest, and caramelized sugar syrup.

5. Combine Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the wet mixture, mixing just until combined.

   • Fold in the blended fruit mixture, ensuring everything is evenly distributed.

6. Bake the Cake:

   • Divide the batter evenly between the prepared pans.

   • Bake in the preheated oven for 2 to 2 1/2 hours, or until a skewer inserted into the center comes out clean.

   • Allow the cakes to cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.

7. Finish and Store:

   • Brush the cakes with additional rum or port wine while still warm for added moisture.

   • Wrap in plastic wrap and store in an airtight container. The cake’s flavor improves with time, so let it rest for at least a day before serving.

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Tips for the Perfect Black Cake:

• Use high-quality dried fruits and spirits for the best flavor.

• Soak fruits well in advance; the longer they soak, the richer the taste.

• Store the cake in a cool, dry place. It can last for weeks when properly stored.

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Why You'll Love Black Cake:

• Rich Flavor: Infused with spices, fruits, and rum for a deep and complex taste.

• Perfect for Celebrations: A show-stopping dessert for holidays and special events.

• Make-Ahead Friendly: Improves with age, making it ideal for advance preparation.