Black Cake (Caribbean Rum Fruit Cake)

Ingredients

• 2 cups Self‑rising cake flour (Sifted)
• 1 cup Unsalted butter (Softened, room temperature)
• 1 cup Dark brown sugar (Packed)
• 12 Large eggs (Room temperature)
• 3 cups Mixed dried fruit (raisins, currants, cherries, etc.) (Soaked in equal parts rum and sweet wine for at least 1 month, then drained)
• 1 tsp Ground nutmeg
• 1 tsp Ground cinnamon
• 1 tsp Ground ginger
• 1 tbsp Lemon juice (Freshly squeezed)
• 1/2 cup Dark cocoa powder or melted dark chocolate (brownie) (Provides the deep black color)
• 1 tsp Vanilla extract
• 1 tsp Almond essence
• 1 cup Molasses
• 1 cup Dark rum (For batter and later soaking)
• 1 cup Sweet red wine (Port or similar) (Used with the rum for soaking fruit and final soak)

Instructions

1. Process the soaked fruit

   Place the rum‑ and wine‑soaked dried fruit in a food processor and pulse until a smooth, paste‑like consistency is achieved. Scrape down the sides as needed.

   Time: PT10M

2. Cream butter and sugar

   In a large bowl, combine the softened butter and dark brown sugar. Beat with a hand mixer on medium speed until light and fluffy.

   Time: PT5M

3. Add and beat the eggs

   Add the 12 eggs to the butter‑sugar mixture. Beat on low speed until fully incorporated.

   Time: PT5M

4. Combine dry spices

   In a separate bowl, whisk together the self‑rising flour, ground nutmeg, cinnamon, and ginger.

   Time: PT5M

5. Incorporate dry ingredients

   Gradually add the flour‑spice mixture to the wet batter, mixing on low speed just until the flour disappears. Do not over‑mix.

   Time: PT5M

6. Add flavorings and color

   Stir in vanilla extract, almond essence, molasses, lemon juice, and the dark cocoa (or melted chocolate). Mix until evenly distributed.

   Time: PT3M

7. Fold in fruit paste

   Gently fold the fruit paste into the batter until fully incorporated, being careful not to deflate the mixture.

   Time: PT5M

8. Prepare pans and preheat oven

   Preheat the oven to 350°F (177°C). Grease two 8‑inch cake pans with butter and lightly dust with flour or line with parchment.

   Time: PT10M

   Temperature: 350°F

9. Bake the cake

   Divide the batter evenly between the two pans. Place in the preheated oven and bake for about 1 hour 15 minutes, or until a knife inserted in the center comes out clean.

   Time: PT1H15M

   Temperature: 350°F

10. Soak the hot cake with rum‑wine mixture

    While the cakes are still hot, combine 1 cup dark rum with 1 cup sweet red wine (the same liquid used to soak the fruit). Slowly pour the mixture over each cake, allowing it to soak in.

    Time: PT5M

11. Cool and rest

    Let the cakes cool completely on a rack. For best flavor, wrap tightly and refrigerate for at least 24 hours before slicing.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Self‑rising cake flour: All‑purpose flour + 2 tsp baking powder
• Instead of Unsalted butter: Margarine
• Instead of Dark brown sugar: White sugar + 1 tbsp molasses
• Instead of Large eggs: Egg replacer
• Instead of Mixed dried fruit (raisins, currants, cherries, etc.): Fresh dried fruit soaked in juice
• Instead of Ground nutmeg: Allspice
• Instead of Ground cinnamon: Ground allspice
• Instead of Ground ginger: Ground allspice
• Instead of Lemon juice: White vinegar (use half amount)
• Instead of Dark cocoa powder or melted dark chocolate (brownie): Unsweetened cocoa powder
• Instead of Vanilla extract: Vanilla bean (scrape seeds)
• Instead of Almond essence: Almond extract
• Instead of Molasses: Dark corn syrup
• Instead of Dark rum: Brandy
• Instead of Sweet red wine (Port or similar): Additional rum

Equipment Needed

• Food processor
• Hand mixer or stand mixer
• Large mixing bowls (2)
• Measuring cups and spoons
• Spatula
• Two 8‑inch cake pans
• Oven
• Cooling rack (optional)
• Knife or skewer for doneness test
• Basting brush (optional)

Critical Steps — Do Not Skip

• Processing the soaked fruit into a smooth paste.
• Not over‑mixing after adding the flour.
• Checking doneness with a knife.
• Pouring the rum‑wine soak while the cake is hot.

Chef Tips from the Video

• Use a high‑quality dark rum for authentic flavor.
• Add a pinch of salt to the batter to balance the sweetness.
• For extra darkness, add a teaspoon of black food coloring or more cocoa.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap or store in an airtight container for up to 5 days.

Freezer: Freeze wrapped slices for up to 3 months.

Room temperature: Can sit at room temperature for 1‑2 days if well covered, but will dry out faster.

Make-Ahead Tips

• Soak the dried fruit in rum and wine at least 1 month ahead for deeper flavor.
• Bake the cake a day in advance, then store in the refrigerator; the flavors meld beautifully.
• If making for a large crowd, double the recipe and use four 8‑inch pans.