Caribbean Black Cake with Dried Fruits and Spices
A rich, dense, and aromatic Caribbean fruit cake soaked in rum and brandy, packed with dried fruits and warm spices. This traditional holiday cake is a celebratory favorite, known for its deep color and complex flavor.
Ingredients
Ingredients
- 1 cup dried currants soaked in rum overnight
- 1 cup dried raisins soaked in rum overnight
- 1 cup dried cherries soaked in rum overnight
- 1 cup prunes chopped and soaked in rum overnight
- 1 cup brandy for soaking fruits and batter
- 1 cup dark rum for soaking fruits and batter
- 1 cup unsalted butter softened to room temperature
- 1 cup dark brown sugar packed
- 4 large eggs at room temperature
- 2 cups all-purpose flour sifted
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1 tbsp vanilla extract
Notes
Storage: Wrap the cake tightly in plastic wrap and store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. Make-Ahead: This cake improves in flavor after resting, so bake it a day or two ahead. Variations: Substitute other dried fruits like apricots or figs, or use a blend of spices like allspice. Serving Suggestion: Pair with a cup of strong coffee or tea for a classic Caribbean experience.