Caribbean Black Cake – A pure white bite

Quick and Easy Caribbean Black Fruit Cake

This holiday cake is a lot like a cross between a pudding and a fruitcake. It’s not as crumbly as it is, but it does have the rich texture of a fruitcake. The rich, deep black color comes from rum, dried fruit soaked in wine, and a charred sauce with a special Caribbean touch.

Ingredients you want

This Caribbean black cake recipe is very versatile. Please change the amount and type of dried fruits and spices according to your preference.

1. fruit – I like to use dates, raisins, dried cherries and prunes. If possible, you can also add candied currants or citrus peel. Hmm!
2. Alcohol – Dark rum and wine give this dessert a complex, deep, rich flavor. Add more if necessary. 😉
3. sweetener – In addition to sugar, we added molasses and browning sauce to achieve extra moisture and a luxurious, deep color.
4. base – Eggs, flour, and baking powder create the basic structure of the cake and give it its richness.
5. spices – Holiday spices, especially cinnamon and allspice, add a warm, comforting flavor.
6. excerpt – Almond and vanilla extracts enhance the taste with a subtle nutty and vanilla aroma. You’ll also love the citrusy touch of grated lime.

How to make Caribbean fruit cake

soak the fruit

• Chop the fruit – First cut all the fruits into small pieces and place them in a large bowl. (Photo 1)
• soak in alcohol – Pour the rum and wine into the bowl with the fruit and add enough rum or wine to cover the fruit. Cover and leave in a cool place for about 2 days to allow the alcohol to be absorbed. You may need to add more rum if steeping for more than 2 days. (Photos 2-3)
• blend – Pour the soaked fruit and remaining liquid into a blender and blend until it forms a paste.

make a cake

• oil the bread – Preheat the oven to 160°C/325°F. Grease a cake pan and line it with baking paper.
• whisk – Cream the butter and sugar on high speed until fluffy and pale in color, 3 to 5 minutes. (Photo 4)
• add eggs and flour – Add the eggs one at a time and mix well, adding a tablespoon of flour to the last egg to prevent the dough from clumping. (Photo 5)
• combine – Sift the remaining flour and baking powder, followed by the browning sauce, molasses, almond and vanilla extracts, spices and nutmeg. Mix the batter and add the fruit blend and lime zest. (Photos 6-9)
• final touches – Stir well until everything is thoroughly mixed. Scrape down the sides of the mixing bowl. (Photos 10-11)
• bake – Pour batter into a greased 10-inch cake pan. Bake until a cake tester comes out clean, about 2 hours. (Photo 12)
• add more good stuff – If desired, insert a toothpick into the cake and brush with about 1/4 cup of rum or sweet wine while hot. Soak the cake in the rum.
• nice Let cool completely before eating.
• shop – If desired, wrap the cake tightly in plastic wax or parchment paper. Store in a cool, dry place for up to 1 month.

recipe notes

1. non-alcoholic Caribbean black cake. Try this family-friendly recipe without rum or wine. Alternatively, you can soak the fruit in fruit juice, such as orange, grape, cherry, or pineapple juice.
2. The goodness of chocolate. Instead of browning or adding molasses, indulge in chocolate with melted dark chocolate or chocolate syrup to dip your cake in after baking. How about chocolate ganache for frosting? Very good!
3. Cut all the fruits small lumpTherefore, the rum and wine are absorbed evenly.
4. Poke holes in the cake and brush with excess rum and wine while still hot so the alcohol soaks up better. Covering your hair with plastic wrap immediately after brushing will lock in moisture.
5. Charred meat can be purchased at most Caribbean and international markets. It is also available at some major supermarkets and Walmart. However, my browning sauce recipe To make your own.
6. Please change the amount and type of dried fruits and spices according to your preference. For this recipe, I tried 1-2 pounds of dried fruit. I prefer 1.5 to 2 pounds of fruit, as the 1 pound of fruit was a bit dry.
7. If you don’t like whisking the burnt sugar, practice a few times or use a store-bought burnt sauce. Be sure to taste it before adding it to the recipe. Burnt sugar will ruin the whole cake.
8. You can also bake it in a bundt pan, but be aware that you will need to bake it quite a bit longer. The resulting texture will be a little thicker than the original, but still delicious. You can also use a 23cm (9 inch) cake pan. It will take a few more minutes to bake, but that’s okay.

Preparation instructions

You can soak the fruit in rum and wine for a week to a month to let all the flavors meld. Hardcore Caribbean black cake makers soak their fruit for up to a year. Oh my God!

Remember to add alcohol if necessary so that the fruit remains completely submerged in liquid. You can then bake a cake with fruit for three months (or more) in advance.

How to consume and store

I like to serve this cake thoroughly chilled and paired with my favorite cocktail. Adding cherries or other fruit on top adds more design and flavor.

Store the cake properly in an airtight container or wrap it tightly in plastic. it will hold 4 days at room temperature, 6 weeks in the refrigeratorand 6 months in the freezer. Adding rum or brandy to the cake can also help keep it moist and extend its shelf life.

What to serve with Caribbean black cake

A traditional Caribbean Christmas dinner includes: curry goat and rice and peas. You might enjoy an aspect of boiled or fried gyoza. Of course, other traditions are also disappearing. glazed ham It appears on many Caribbean menus.

See more rum dessert recipes to try

1. rum cake
2. chocolate rum marble cake
3. Pineapple with rum
4. Bread pudding with lamb sauce
5. Rum raisin pineapple ice cream

by Imma

See how to make

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This blog post was originally published in March 2018 and has been updated with additional tips, new photos, and videos.