Traditional Caribbean Black Cake Recipe

(Also known as Rum Cake or Christmas Fruit Cake)

Ingredients

For the Soaked Fruit Mixture

You can soak fruits for months (or even a year) in advance.

• 2 cups raisins

• 1 cup currants

• 1 cup prunes (pitted)

• 1 cup cherries (glacé or maraschino)

• 1 cup mixed peel (candied citrus)

• 1–2 cups dark rum (or a mix of rum and sweet wine like Port or Cherry Brandy)

Optional additions: chopped dates, cranberries, or dried pineapple for a unique island twist. Soak the fruits in an airtight jar for at least 2 weeks, but up to a year for deep flavour.

For the Cake Batter

• 2 cups all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 2 tsp mixed spice (or use a blend of cinnamon, nutmeg, and allspice)

• ½ tsp ground cloves

• 1 cup unsalted butter, softened

• 1 ½ cups dark brown sugar (or use 1 cup brown sugar + ½ cup demerara for richer flavor)

• 6 large eggs

• 1 tsp vanilla extract

• 1 tsp almond essence

• 1 tbsp browning (for colour – add more for a darker cake)

• 1 cup blended soaked fruits (puréed with a little of the soaking liquid)

• ¼ cup rum or sweet wine (to moisten batter)

Instructions

1. Preheat oven to 300°F (150°C). Line a deep 9-inch round or 8x8 pan with parchment paper, greasing the sides and base.

2. Blend fruits: Scoop your soaked fruits (with some liquid) into a blender or food processor. Blend until thick and chunky — not a complete purée. Set aside.

3. Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 4–5 minutes).

4. Add eggs: Beat in eggs one at a time, mixing well after each addition. Add vanilla, almond essence, and browning.

5. Combine dry ingredients: Sift flour, baking powder, salt, and spices together. Gently fold into the butter mixture.

6. Add fruits: Stir in the blended fruit mixture. Mix until evenly combined.

7. Add liquor: Stir in rum or wine until the batter is soft and heavy but spoonable. (Not runny!)

8. Bake: Pour batter into prepared pan. Bake for 2–2½ hours, or until a toothpick inserted in the centre comes out clean. If the top browns too quickly, cover with foil halfway through.

9. Soak the finished cake: While still warm, prick the top with a skewer and pour over ¼ cup rum or wine. Wrap tightly with foil and let the cake rest for at least a day (preferably several days) to absorb flavour.

Serving Tip

Serve at room temperature. Traditionally, black cake is enjoyed plain or lightly glazed with rum icing or marzipan, especially for weddings or Christmas.

Storage

• Keeps for weeks at room temperature (wrapped well).

• Improves with age — many Caribbean households keep it for months, “feeding” it occasionally with a few tablespoons of rum.

Optional Toppings

• Rum glaze: Mix icing sugar with a splash of rum and drizzle over the cooled cake.

• Marzipan layer: Roll almond paste over the cake, then cover with royal icing for a traditional wedding presentation.