Best 11 West Indian Black Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of Caribbean culinary delights, West Indian black cake stands as a symbol of tradition, indulgence, and cultural heritage. Its dark, rich hues, aromatic spices, and delectable flavors have captivated the hearts and taste buds of generations. Whether you're celebrating a special occasion, marking a festive gathering, or simply seeking a taste of cultural fusion, this delectable cake embodies the essence of Caribbean cuisine and has become an iconic delicacy enjoyed by many.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK CAKE (CARIBBEAN RUM SOAKED FRUIT CAKE)



Black Cake (Caribbean Rum Soaked Fruit Cake) image

This beloved rum soaked fruit cake is rich, perfectly spiced, and decadent. You'll find yourself having a little piece each day until it's gone!

Provided by Alica

Time 1h30m

Number Of Ingredients 27

1 lb prunes, pitted
1 lb currants
1 lb raisins
8oz red glaced cherries
4oz mixed peel
750mL bottle port wine (or another dark red wine)
3-4 cups white or dark rum
Keep one extra small bottle rum on hand
4 tbsp brown sugar
4 tbsp port wine
1 lb unsalted butter, softened (4 sticks)
1 lb sugar, demerara brown or white granulated (2 cups)
12 eggs
Zest of one lemon
Zest of one orange
1 tsp vanilla extract
1 tsp almond extract
2 tsp mixed essence
1 1/2lbs macerated fruit mixture (about 3 heaping cups)
300g all-purpose flour (2 1/2 level cups)
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground all spice
1/4 tsp ground clove
1/4 cup dark rum
1/4 cup cherry brandy

Steps:

  • Wash and dry all fruits. Mix together in a large bowl. Place fruits a little at a time in a food processor, food mill, or ninja blender. Add enough wine to grind fruits to a paste. Repeat process until fruits have been macerated. Fruit mixture should not be too watery. Add 3-4 cups dark rum. Stir and let mixture soak at minimum one week or even one year+. Adding more wine or rum periodically.
  • If using store-bought burnt sugar, skip this step. Place sugar in a small saucepan. On low heat turn sugar with a spoon until it begins to caramelize. Once dark brown, add wine and remove from heat. Let cool completely.
  • Preheat oven to 275 or 300 degrees F.
  • Line 3-8in or 2-9in baking pans with parchment paper. Trim paper and set aside.
  • Bring eggs and butter to room temperature.
  • Crack eggs into a separate bowl one at a time, Remove little white membrane from each egg (optional). Beat in zests, vanilla, almond, and mixed essence. Set aside.
  • In a separate bowl, mix all dry ingredients. Set aside.
  • In deep mixing bowl or stand mixer, cream butter and sugar until pale. Add eggs a little at a time. Blend well.
  • Of the macerated fruit mixture, add 1 1/2 lbs (3 heaping cups) a little at a time, continue blending.
  • Add flour mixture a little at a time- fold in with a spatula. Add 1 tbsp burnt sugar at a time until desired color is achieved. If using store bought burnt sugar, 4 tbsp should suffice for a very dark cake. Mix well.
  • Pour batter into lined cake pans.
  • Bake anywhere from 275-300 degrees F for 80-90 minutes. When cake come out of oven, pour alcohol mixture on top. When cool, cover cake with plastic wrap. Flavor is best after a few days.

JAMAICAN BLACK CAKE



Jamaican Black Cake image

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 2 cakes

Number Of Ingredients 24

1 cup pitted dates
1 cup dried figs
1 1/4 cups port wine
1 1/4 cups white rum, such as Appleton
1/2 cup sliced almonds
1/2 cup brandied cherries with their liquid (or substitute maraschino cherries)
1/2 cup currants
1/2 cup candied orange peel
1/2 cup dried prunes
1/2 cup dark raisins
1/2 cup golden raisins
1 orange, juiced
1 1/2 cups (3 sticks) unsalted butter, plus more for greasing cake pans
2 cups flour, sifted
2 cups brown sugar
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Pinch of salt
1 teaspoon molasses
1 teaspoon browning
5 eggs

Steps:

  • Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks. Stir in the orange juice. Allow it to soak in the rum for at least 2 hours 30 minutes, but preferably for 2 to 3 days.
  • Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with brown or wax paper.
  • In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning and eggs. Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients.
  • Divide the cake batter between the prepared cake pans. Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. Bake for 1 hour 30 minutes.
  • Sprinkle the remaining port and rum on top of the cakes and let them cool. These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen.

BLACK CAKE



Black Cake image

Although black cake is descended from the British plum pudding, for Caribbean-born New Yorkers and their children, who number more than half a million, it evokes nostalgia for the islands, where the baking was a solemnly observed annual ritual. The cake is baked just before Christmas and eaten at Christmas dinner and afterward, in thin slices, for as long as it lasts. Because of the soaking of the fruit and the use of brown sugar and a bittersweet caramel called browning, black cake is to American fruitcake as dark chocolate is to milk chocolate: darker, deeper and altogether more absorbing.

Provided by Julia Moskin

Categories     cakes, dessert

Time 4h

Yield 3 or 4 cakes, about 4 dozen servings

Number Of Ingredients 19

1 pound prunes
1 pound dark raisins
1/2 pound golden raisins
1 pound currants
1 1/2 pounds dried cherries, or 1 pound dried cherries plus 1/2 pound glacé cherries
1/4 pound mixed candied citrus peel
2 cups dark rum; more for brushing cake
1 1/2 cups cherry brandy or Manischewitz Concord grape wine; more for grinding fruit
1/4 pound blanched almonds
1 cup white or light brown sugar for burning, or 1/4 cup dark molasses or cane syrup; more molasses for coloring batter
4 sticks (1 pound) butter; more for buttering pans
1 pound (about 2 1/2 cups) light or dark brown sugar
10 eggs
Zest of 2 limes
2 teaspoons vanilla extract
1/2 teaspoon Angostura bitters
4 cups (1 pound) all-purpose flour
4 teaspoons baking powder
2 teaspoons cinnamon

Steps:

  • At least 2 days before baking, combine prunes, raisins, currants, cherries, candied peel, rum and brandy in a glass jar or sturdy plastic container. Cover tightly; shake or stir occasionally.
  • When ready to bake, put soaked fruit and almonds in a blender or food processor; work in batches that the machine can handle. Grind to a rough paste, leaving some chunks of fruit intact. Add a little brandy or wine if needed to loosen mixture in the machine.
  • If burning sugar, place a deep, heavy-bottomed pot over high heat. Add 1 cup white or light brown sugar, and melt, stirring with a wooden spoon. Stir, letting sugar darken. (It will smoke.) When sugar is almost black, stir in 1/4 cup boiling water. (It will splatter.) Turn off heat.
  • Heat oven to 250 degrees. Butter three 9-inch or four 8-inch cake pans; line bottoms with a double layer of parchment or wax paper.
  • In a mixer, cream butter and 1 pound light or dark brown sugar until smooth and fluffy. Mix in eggs one at a time, then lime zest, vanilla and bitters. Transfer mixture to a very large bowl. In a separate bowl, combine flour, baking powder and cinnamon. Fold dry ingredients into butter mixture. Stir in fruit paste and 1/4 cup burnt sugar or molasses. Batter should be a medium-dark brown; if too light, add a tablespoon or two of burnt sugar or molasses.
  • Divide among prepared pans; cakes will not rise much, so fill pans almost to top. Bake 1 hour, and reduce heat to 225 degrees; bake 2 to 3 hours longer, until a tester inserted in center comes out clean. Remove to a rack.
  • While cakes are hot, brush tops with rum and let soak in. Repeat while cakes cool; they will absorb about 4 tablespoons total. When cakes are completely cool, they can be turned out and served. To keep longer, wrap cakes tightly in wax or parchment paper, then in foil. Store in a cool, dry place for up to 1 month.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 53 milligrams, Sugar 37 grams, TransFat 0 grams

BARBADIAN PLAIN CAKE



Barbadian Plain Cake image

My grandmother, Gladys Payne Gittens, came here from Barbados about 1906. She read this to me over the phone when I was in law school in 1978. Thanks to my friend Elayne, the Soulful Yenta, to whom I gave a copy, I was able to find this on Mother's Day. It's a great simple pound cake, good with tea.

Provided by Bernadette Beekman

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 12

Number Of Ingredients 8

1 ½ cups white sugar
2 cups butter
4 ½ teaspoons baking powder
3 cups all-purpose flour
4 eggs
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups milk

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Lightly grease and flour one 9 or 10 inch bundt pan.
  • By hand with a spatula cream butter and sugar together until light and fluffy. Add eggs all at once and beat well.
  • Sift the flour and the baking powder together. Add to butter mixture along with 1 cup of the milk. Continue to beat well (the batter will be doughy). Add the remaining 1 cup of milk along with the vanilla, and almond extracts. Pour batter into the prepared pan.
  • Bake at 400 degrees F (205 degrees C) for 1 hour. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 15 minutes longer.

Nutrition Facts : Calories 533 calories, Carbohydrate 51.5 g, Cholesterol 146.6 mg, Fat 33.5 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 20.5 g, Sodium 441.5 mg, Sugar 27.3 g

TRINIDAD BLACK CAKE RECIPE BY TASTY



Trinidad Black Cake Recipe by Tasty image

Here's what you need: seedless raisin, dried currant, prune, dried cherry, cherry brandy, dark rum, cinnamon stick, star anise, candied citrus peel, sugar, water, all-purpose flour, ground cinnamon, nutmeg, ground allspice, baking powder, unsalted butter, dark brown sugar, large eggs, vanilla extract, angostura bitters, sliced almond, cherry brandy, dark rum, dry sherry

Provided by Rie McClenny

Categories     Desserts

Yield 8 slices

Number Of Ingredients 25

2 cups seedless raisin
1 cup dried currant
1 cup prune, pitted
1 cup dried cherry
1 ½ cups cherry brandy
1 ½ cups dark rum
1 cinnamon stick
1 star anise
¼ cup candied citrus peel, mixed
¼ cup sugar
2 tablespoons water
2 cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon nutmeg, freshly grated
¼ teaspoon ground allspice
2 teaspoons baking powder
1 cup unsalted butter, softened
1 cup dark brown sugar, packed
6 large eggs
½ teaspoon vanilla extract
½ teaspoon angostura bitters
½ cup sliced almond
½ cup cherry brandy
½ cup dark rum
¼ cup dry sherry

Steps:

  • Make the soaked spiced dried fruit: In a medium saucepan, combine the raisins, currants, prunes, cherries, cherry brandy, rum, cinnamon stick, and star anise. Cook over medium heat until just boiling, then remove from the heat and let steep for 1-2 hours.
  • About 20 minutes before making the cake batter, make the burnt sugar syrup: Add the sugar to a small nonstick saucepan over medium-high heat. Let the sugar deeply caramelize, turning almost black and smoking a bit. Reduce the heat to low and carefully pour in the water (it will steam) and stir vigorously to incorporate. Let the syrup remain in saucepan while it cools, about 15 mins. If it hardens too much before using, add a little more water and stir over low heat.
  • Remove the cinnamon stick and star anise from the soaked fruit mixture. Transfer to a food processor, add the candied citrus peel, and pulse into a chunky paste. Set aside.
  • Preheat the oven to 350˚F (180˚C). Grease 2 8-inch or 1 10-inch (25 cm) round cake pans.
  • Make the cake batter: In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, and baking powder. Set aside.
  • In a large bowl, cream the butter and brown sugar with an electric hand mixer. Once light and fluffy, beat in the eggs, 1 at a time.
  • With the mixer running, add ⅓ of the flour mixture then ½ of the fruit paste, then another ⅓ of the flour. Switch to a rubber spatula and fold in the remaining fruit paste and flour.
  • Add the burnt sugar syrup, vanilla, bitters, and sliced almonds. Fold quickly to incorporate so the syrup doesn't harden.
  • Transfer the batter to the prepared baking pan(s).
  • Bake for 1 hour, then reduce the oven temperature to 250˚F (120˚C), and bake for 45 minutes more, until the cake is dark in color and a toothpick inserted in the center comes out clean.
  • While the cake is baking, make the soaking liquid: In a liquid measuring cup or small bowl, combine the rum, cherry brandy, and sherry.
  • Let the cakes to cool for 5 minutes, then carefully run a knife around the edges of the pans. Slowly pour the soaking liquid over each of the cakes, a little at a time, allowing it to soak in. (Reserve about ¼ cup for serving) Let the cakes cool completely in the pans.
  • You can serve the cake immediately, but the flavor improves with time. Wrap the cooled cakes in plastic wrap and refrigerate for up to 2 months. Pour ½ cup of rum over the cake every 7 days to keep moist while storing.
  • Brush with more of the soaking liquid before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 981 calories, Carbohydrate 114 grams, Fat 32 grams, Fiber 5 grams, Protein 13 grams, Sugar 70 grams

WEST INDIAN BLACK CAKE



West Indian Black Cake image

This is a traditional black cake or fruit cake made in the Caribbean at Christmastime. You will love it.

Provided by Candace28

Categories     Dessert

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 lb chopped cherries
1 lb dried fruits (1/2 lb prunes and 1/2 raisins are perfect for this recipe)
1 cup rum
1 1/2 lbs brown sugar
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 lb flour
12 eggs
1/4 lb orange rind or 1/4 lb lemon, rind of
1/2 lb butter

Steps:

  • Grind dried fruits and soak it in 3 cups of rum.
  • Store in an air tight container for three weeks.
  • Prepare the caramel by heating the sugar until it turns dark brown.
  • Cream the butter and sugar.
  • Add the eggs, soaked fruits, and rum.
  • When it is well blended, pour the caramel.
  • Add the flour with the baking powder and mixed spice.
  • Fold in the cherries.
  • Pour mixture in a greased baking pan and bake in a slow oven (about 300 degrees F.) for two hours or until a knife comes out clean at the centre.
  • Remove cake from pan after two days.

Nutrition Facts : Calories 1104.1, Fat 40.7, SaturatedFat 22.6, Cholesterol 453.3, Sodium 475.9, Carbohydrate 149.8, Fiber 3.7, Sugar 113.5, Protein 17.5

WEST INDIAN BLACK CAKE



WEST INDIAN BLACK CAKE image

Categories     Cake     Fruit     Dessert

Number Of Ingredients 27

Fruit:
1 1/4 pounds black raisins
1 pound dried plums (prunes)
1 pound currants
10 ounces dried black figs
1/4 pound candied orange peel
1/4 pound glace cherries
1 bottle (750 ml) kosher cherry, blackberry or Concord grape wine (Manischewitz or Mogen David) or Madeira
1 bottle (750 ml) dark rum
Cake:
1 pound butter
1 pound dark brown sugar
1 1/2 tablespoons pure vanilla
12 large eggs, at room temperature
1/2 cup dark liquid caramelized sugar (see Note)
1 pound + 1/2 cup unbleached all-purpose flour
3 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon cinnamon
Nonstick spray, such as Baker's Spray
Icing (for one cake):
2 tablespoons unsalted butter
2 tablespoons milk
4 cups powdered sugar
Pinch of kosher salt
1 teaspoon vanilla
1 drop of almond extract

Steps:

  • To macerate the fruit: Mince all of the fruit in a food processor, 2 cups at a time. The fruit will become sticky and ball up around the blade, but just use a wet spatula to release it. Transfer to a 6-quart glass bowl or crock. When all of the fruit is finely minced and in the bowl, add the wine and rum to the bowl. Stir well to distribute. Cover the bowl with plastic wrap. Place in a dark place in a pantry or corner of the kitchen and let macerate for 14 days. Stir every three or four days. The fruit will absorb all the alcohol. To make the cake: Preheat oven to 350° and assemble all of the ingredients. Prepare two 9 x 2-inch and one 10 x 2-inch cake pans by misting with Baker's Spray and lining each with a round of parchment paper. Spray parchment with Baker's Spray. In a large mixer, beat the butter and slowly add the dark brown sugar. Add the vanilla and eggs, one at a time, beating after each addition. Stop from time to time to scrape down the sides of the bowl with a spatula. Beat in the liquid caramelized sugar. Place the above mixture in an 8-quart bowl to which you add the macerated fruit (if you do not have such a large bowl, you can divide mixture between two smaller bowls). Now begin adding the flour, the baking powder, salt and cinnamon. Use a large whisk to blend. Spoon the batter into the three prepared pans. Place in the preheated oven and bake for approximately 75 to 80 minutes. When a cake tester comes out moist but clean, the cakes are ready. Remove the pans from the oven and let cool for 20 minutes. Unmold the cakes onto racks to cool further. When the cakes are completely cool, wrap them in foil and store in the refrigerator for at least 2 weeks before icing. Slices of black cake are great on gift plates alongside holiday cookies. Yields 3 cakes; 9-inch cake serves 12, 10-inch cake serves 14

WEST INDIAN CURRIED CRAB AND LOBSTER CAKES



West Indian Curried Crab and Lobster Cakes image

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 6 servings (14 cakes)

Number Of Ingredients 14

1 egg
1/2 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
2 tablespoons Javin curry blend, may vary if using Madras curry
2 scallions, chopped
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup red onion, chopped
2 tablespoons parsley, chopped
1 cup panko bread crumbs
1/2 pound crabmeat, jumbo lump
1/2 pound spiny lobster, cooked and chopped
Salt and freshly ground black pepper

Steps:

  • Combine everything in a mixing bowl except the crabmeat, lobster, and panko. Taste the mixture for seasoning. Gently fold in crabmeat and lobster, careful not to break up crabmeat too much. Fold in panko, adding enough so that the mixture is not too tight.
  • Cook 1 crab cake and taste. Adjust the seasoning if necessary.
  • Form into 2 1/2-ounce cakes. Saute on both sides until golden brown.

TRINIDAD BLACK CAKE



Trinidad Black Cake image

This is my absolute favorite cake for the Christmas holidays. I would always look forward to this season just to get a piece of this cake. The longer the fruit sits in the alcohol, the better it tastes; minimum 2 weeks, maximum 3 months. As for the cake, the longer it sits there, the better it tastes! But make sure you have it wrapped properly if you want to leave it sitting for a long time. Make at few days ahead of serving for good measure. Prep time is the minimum time required for the fruit to soak.

Provided by Roxanne J.R.

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time P14DT10h50m

Yield 16

Number Of Ingredients 13

3 cups raisins
2 cups currants
1 cup prunes
⅔ cup candied mixed peel
1 ¼ cups cherry brandy
½ cup dark brown sugar
6 tablespoons dark rum
1 teaspoon mixed spice
2 cups butter, softened
1 ¾ cups dark brown sugar
10 eggs
4 cups self-rising flour, sifted
1 teaspoon vanilla extract

Steps:

  • Place raisins, currants, prunes, and mixed peel in a food processor; process until finely chopped. Transfer to a large jar.
  • Pour cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal. Refrigerate, stirring occasionally, until flavors blend, 2 weeks to 3 months.
  • Preheat oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.
  • Combine butter and 1 3/4 cup brown sugar in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs until smooth. Beat in raisin mixture until evenly incorporated. Fold in flour and vanilla extract gradually until batter is smooth and falls off the back of a lifted spoon.
  • Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.
  • Bake in the preheated oven until cakes are firm and spring back when lightly pressed, about 2 1/2 hours.
  • Cool cakes in the pans, 8 hours to overnight. Wrap in aluminum foil to keep moist.

Nutrition Facts : Calories 727.8 calories, Carbohydrate 109.7 g, Cholesterol 177.3 mg, Fat 26.7 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 15.6 g, Sodium 618.3 mg, Sugar 69.4 g

WEST INDIAN FRUITCAKE



West Indian Fruitcake image

Fruits in this cake are steeped in wine then blended until smooth. There are no large pieces of fruit here. Cake is flavored with lime zest and a lime glaze on top.

Provided by Olha7397

Categories     Dessert

Time 1h20m

Yield 24 serving(s)

Number Of Ingredients 21

1 1/2 cups dry red wine or 1 1/2 cups cranberry juice cocktail
3/4 cup pitted prune
3/4 cup dark seedless raisins
1 (3 1/2 ounce) container diced candied citron peel (scant 1/2 cup)
1 1/2 cups sugar
1 cup margarine or 1 cup butter, softened
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs
1 teaspoon lime zest
1 (3 1/2 ounce) container mixed candied fruit, chopped (scant 1/2 cup)
1 tablespoon light corn syrup
1 1/2 cups confectioners' sugar
4 teaspoons hot tap water
2 teaspoons lime juice
1/2 teaspoon lime zest
1/4 teaspoon salt

Steps:

  • In 2-quart saucepan over high heat, heat first 4 ingredients to boiling (wine, prunes, raisins, citron).
  • Remove saucepan from heat; let stand 30 minutes to soften fruit.
  • In blender at low speed, blend fruit mixture, half at a time, until smooth; set aside.
  • Preheat oven to 325°F Grease 10-inch Bundt pan or tube pan.
  • In large bowl, with mixer at low speed, beat sugar and margarine or butter just until blended. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to low; add flour, baking powder, baking soda, vanilla extract, salt, cinnamon, eggs, and fruit mixture; beat until well mixed, constantly scraping bowl. Increase speed to high; beat 1 minute, occasionally scraping bowl. Stir in grated lime peel.
  • Spoon batter into pan, spreading evenly. Bake 1 hour or until toothpick inserted in cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove cake from pan. Cool completely on rack.
  • LIME GLAZE: In medium bowl, with spoon, stir in all the ingredients until smooth.
  • To serve, prepare Lime Glaze. Spoon glaze over cake.
  • In small bowl, stir mixed candied fruit with corn syrup. Garnish top of cake with candied fruit. 24 servings.
  • Good Housekeeping.

Nutrition Facts : Calories 266.7, Fat 8.4, SaturatedFat 1.5, Cholesterol 26.4, Sodium 301.9, Carbohydrate 43.7, Fiber 1.1, Sugar 28.3, Protein 2.8

JAMAICAN BLACK CAKE



Jamaican Black Cake image

Provided by Daisann Mclane

Categories     dessert

Time 2h

Yield One 9-inch cake

Number Of Ingredients 12

2 cups mixed dried fruit (equal parts raisins, currants, prunes and dried cherries)
1 cup Guinness stout
1/4 cup muscatel or fruit-flavored brandy
1/2 to 3/4 cup dark West Indian rum (preferably Appleton, Old Oak or Cockspur)
6 ounces butter
1/2 cup sugar
2 large or 3 medium eggs
1 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg
2 tablespoons burnt-sugar coloring (available at West Indian markets; see note)
1 cup flour
1 teaspoon baking powder

Steps:

  • Place the dried fruit in a glass or ceramic bowl and cover with the Guinness stout, the muscatel or brandy and 1/4 cup of the rum. Cover and refrigerate for at least 3 days (and up to several weeks -- the preferred method). Check the mixture every other day: if the fruit has soaked up all the liquor, add another splash of rum or stout and stir.
  • Preheat the oven to 350 degrees.
  • Grind the fruit mixture to a mushy pulp in a blender or food processor. Measure out 2 cups of the mixture and set aside.
  • In a mixing bowl, cream the butter and sugar. Beat in the eggs one at a time.
  • Add the vanilla, nutmeg and burnt-sugar coloring; mix well
  • In another bowl, sift together the flour and baking powder
  • Add, alternately, the fruit mixture and dry ingredients to the batter, mixing until just incorporated after each addition. Do not beat.
  • Pour the batter into a 9-by-1 1/2-inch deep round pan and bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the middle comes out clean.
  • While the cake is still warm, splash the remaining 1/4 cup of rum over the top. Let cool. The finished cake is quite moist, almost like an English plum pudding. It is at its best when served a day or two after baking, and it will last for two weeks or more if kept in the refrigerator and occasionally topped up with rum.

Tips:

  • Use a combination of dried and fresh fruits for a complex flavor and texture.
  • Soak the dried fruits in rum or fruit juice overnight to plump them up and intensify their flavor.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cake, making it lighter and more tender.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
  • Fold in the dry ingredients gradually, alternating with the milk. This will help to prevent the cake from becoming too tough.
  • Bake the cake in a preheated oven at 325 degrees Fahrenheit for 1-2 hours, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.

Conclusion:

West Indian black cake is a rich, moist, and flavorful cake that is perfect for any occasion. It is a labor of love, but it is well worth the effort. With its combination of dried and fresh fruits, spices, and rum, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give West Indian black cake a try. You won't be disappointed.

Related Topics