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