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Caribbean Black Cake (Christmas Rum Fruit Cake)
A dense, moist Caribbean black cake soaked in rum and cherry wine, flavored with burnt sugar syrup and Caribbean mixed essence. Traditionally prepared weeks ahead for the holidays, this festive fruit cake is rich, aromatic, and perfect for Christmas celebrations.
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Critical Success Points
- • 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
Safety Warnings
- • Handle hot oven and baking pan with oven mitts
- • Burnt sugar syrup is extremely hot; avoid splashes
- • Alcohol is flammable—keep away from open flames
- • Use a sharp knife carefully when turning the cake out
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