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

Ingredient Substitutions

• Instead of Prunes: dried apricots
• Instead of Dark raisins: golden raisins
• Instead of Mixed peel: candied citrus peel
• Instead of Candied citron: candied lemon zest
• Instead of Candied cherries: dried cherries
• Instead of Cherry wine (or cherry brandy): red wine with cherry extract
• Instead of Dark rum: spiced rum
• Instead of Unsalted butter: margarine
• Instead of Granulated sugar: coconut sugar
• Instead of Large eggs: egg replacer
• Instead of Pure vanilla extract: vanilla paste
• Instead of Mixed essence: rum essence
• Instead of All‑purpose flour: cake flour
• Instead of Ground cinnamon: cinnamon powder
• Instead of Ground allspice: allspice berries, ground
• Instead of Freshly grated nutmeg: ground nutmeg
• Instead of Baking powder: baking soda (adjust)
• Instead of Burnt sugar syrup: molasses
• Instead of Angostura bitters: aromatic bitters

Equipment Needed

• Stand mixer with paddle attachment
• Food processor
• Large mixing bowl
• Measuring cups and spoons
• Rubber spatula
• Sieve or fine mesh strainer
• 8‑9 inch round cake pan (2" deep)
• Cooling rack
• Pastry brush
• Glass jar with lid (for soaking)
• Oven
• Plastic wrap or foil
• Sharp knife

Critical Steps — Do Not Skip

• Soak dried fruits for at least 3 weeks (or longer for deeper flavor)
• Cream butter and sugar until light and fluffy
• Add eggs one at a time to avoid curdling
• Bake at low temperature (300°F) for a full 2 hours
• Brush the cooled cake with rum‑cherry‑bitters mixture and wrap tightly

Chef Tips from the Video

• Use a dark, aged rum like Old Oak for authentic Caribbean flavor
• Burnt sugar syrup can be made by caramelizing sugar until deep amber, then adding a splash of water
• For extra aroma, add a pinch of ground ginger to the dry spices

Troubleshooting

Storage

Refrigerator: Wrapped tightly in foil/plastic, up to 2 weeks

Freezer: Wrap well and place in freezer‑safe bag, up to 3 months

Room temperature: Not recommended beyond 1 day; keep in a cool, dark place if needed

Make-Ahead Tips

• Soak the dried fruits weeks in advance for maximum flavor
• The cake can be baked a day ahead; wrap and store as described
• If short on time, puree the fruit the night before and refrigerate