black cake

The macerated fruit mixture is the star ingredient to any Caribbean black cake recipe. Prepare this recipe to up to a year in advance of when you plan to make black cake, so that you'll always be sure to have some on hand.

Rum-Soaked Dried Fruit Mixture (for Caribbean Black Cake)

450 g (1 lb) seedless raisins

225 g (1/2 lb) mixed glacé fruit

225 g (1/2 lb) currents

110 g (1/4 lb) glacé cherries

110 g (1/4 lb) prunes

250 ml (1 cup) fortified

250 ml (1 cup) rum, (plus extra)

In a large, glass airtight container (like a mason jar), add in all the dried fruits.

Pour in the wine and the rum until the fruits are just covered.

Store in a cool, dark place, checking every week or so to make sure that the fruits are still immersed in the alcohol. Top up as needed.

Best if prepared at least a week in advance of making traditional Caribbean black cake, but can be stored for about a year (the longer the better).

Advance Preparation Method:

In a medium saucepan, combine the raisins, mixed peel, currents, cherries, prunes and wine over medium-high heat. When mixture just begins to boil, reduce heat and let simmer for about 30 minutes, stirring occasionally. Remove from heat.

Stir in the rum and let the mixture cool to room temperature.

Cover and set aside until ready to blend for black cake.

Quick Preparation Method:

Caribbean Black Cake – wedding cake, Christmas cake, fruit cake, rum cake, however you want to call this cake, this cake is one of those uniquely highly indulgent cakes of all cake. Deep dark, rich and boozy cake packed with dried fruits and warm spices; enough to melt your heart and please your palette!

Caribbean Black Cake

fruits ((raisins, currants, prunes, cherries))

sweet wine (,

unsalted butter

sugar

eggs

flour

baking powder

browning

molasses

spice

nutmeg

Lime

almond extract

vanilla extract

Start by chopping all the fruits into little chunks, then place in a large bowl.

Pour rum and wine in the bowl of fruit, add enough alcohol to  cover fruits. Cover and leave in a cool place for 2 days so it soaks up the alcohol. If leaving for more than 2 days, you may have to add more alcohol.

Pour the soaked fruit together with any  remaining juices into a blender and blend until it&#039;s paste-like consistency.

Pre-heat the oven to 160°C/325°F. Grease and line the cake tin (pan) with baking parchment.

Cream together the butter and sugar at high speed until it’s fluffy and starting to look white, about 3- 5 minutes.

Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.

Sift in the flour, baking powder, followed by browning, molasses, almond and vanilla extract, mixed spice, and nutmeg. Mix the batter and then add the fruit blend and lime zest.

Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.

Pour batter into a greased 10 inch cake pan.

Bake until a cake tester comes out clean, about 2 hours.

If desired, poke the cake with a toothpick, then brush each with about ¼ cup rum or sweet wine while the cake is still hot. Let the cake soak up the rum.

Let it cool completely before serving .

If desired, wrap the cake tightly in plastic wax or parchment paper. Store in a cool, dry place for up to 1 month.

Black Cake - Caribbean Fruit Cake - is an intense rum cake which is the standard holiday dessert on all Caribbean islands.

Black Cake – Caribbean Fruit Cake

currants

prunes

raisins

cherries

fruit peel

almonds

cherry brandy

butter

limes

cinnamon

all purpose flour

At least a week in advance, combine the fruits and nice and place in a bottle with 2 cups each of the rum and the brandy. This can be done up to a year in advance. The longer the fruit soaks, the better.

Line 2 9” springform pans with parchment paper. Preheat oven to 250 degrees F.

Sift flour, baking powder and cinnamon and set aside.

In the bowl of an electric stand mixer, cream butter and sugar by beating until creamy.

Add eggs, one at a time, until thoroughly combined.

Add zest and vanilla. Add flour until thoroughly combined.

At this time, the dough will be very dense.

Add 2 cups of the fruit, draining out as much liquid as possible and the browning. (Reserve the rest for the next time you make the cake). The dough will now become very moist.

Divide the cake batter into the two cake pans and cook for 2 – 2 1/2, until a toothpick inserted comes out clean.

Prick the top of the cake with a toothpick.

Combine the remaining rum and brandy in a bowl.

Pour the brandy-rum combination over the cake. The cake will absorb the liquid.

Once the cake has absorbed the liquid, let the cakes cool in the pans.

Remove the sides from the springform pan.

Now invert the cake over onto a plate. The bottom of the pan and the  parchment paper will easily peel off.

Let the cakes cool completely before wrapping them.

Whether you are wanting a spooky dessert or an elegant dessert, these Black Cocoa Cupcakes are perfect and so easy to make.  Grab a boxed cake mix and black cocoa powder to make these awesome chocolate cupcakes and don&#39;t forget to add the decorative sprinkles.

Black Cupcakes

Chocolate Cake Mix (16.5 ounce box)

Water

Eggs

coffee needs to be moderately hot. Can substitute hot water.)

¼ Black Cocoa Powder

Butter (2 sticks - room temperature)

Powdered sugar (may need extra)

Black Cocoa Powder

Coffee (may need an additional amount)

chocolate chips

Milk

Black sprinkles

Halloween sprinkle mix

Heat the oven to 350° F. Place the cupcake liners in the muffin pan.

In a small bowl add the black cocoa powder and the hot coffee, or water, then stir or whisk this until the cocoa powder is dissolved.

In a large mixing bowl, or the bowl of a stand mixer, add the cake mix, water, oil, and eggs then mix on low speed to combine. Increase the speed to medium and beat for two minutes. With a rubber scraper, scrape the sides of the bowl.

Add the dissolved cocoa powder to the cake batter and mix for one minute. Scrape the bowl again.

Pour the batter into lined muffin tins, filling 2/3 full. This should be a 1/4 cup and you can use a large cookie scoop to scoop the batter. Please the pan in the center of the oven and bake for 18 minutes.

Cupcake batter

In a small bowl add the chocolate chips and melt in the microwave at (3) 20-second intervals until melted, stir the chocolate between each interval to help it melt. Set this aside to cool.

In a large bowl add the powdered sugar and the black cocoa powder then whisk together.

In a large mixing bowl, or the bowl of a stand mixer, beat the butter until it is light and fluffy.

Add the powdered sugar/cocoa powder mixture in 1 cup increments and mix on medium speed until totally mixed in with the butter. Mix in the cooled melted chocolate and mix until combined.

Add 1 tablespoon of coffee and 1 tablespoon of cream and mix until the icing becomes smooth and creamy. You may need to add extra liquid 1 teaspoon at a time to achieve a spreadable icing.

Black Buttercream

This rich and moist Jamaican Black Cake is the centerpiece dessert that&#39;s perfect for any holiday or celebration. Black Cake, also known as rum cake, Christmas cake, and wedding cake, depending on when it&#39;s served, is a staple dessert recipe in all of the Caribbean.

Jamaican Black Cake

oz pitted dried prunes (about 1 ¼ cup)

oz raisins (about 1 cup)

oz golden raisins (about 1 cup)

cherries (about 1 cup)

¾ cups sweet red dessert wine (separated)

all-purpose flour

breadcrumbs

Tablespoon baking powder

allspice

salt

½ lb butter (2 sticks, softened)

dark brown sugar

lime juice and lime zest

Fruit bend mixture

Tablespoon browning

Tablespoon burnt sugar

Combine prunes, raisins, golden raisins, dried cherries, and 2 ½ cups of sweet red wine in an airtight container. Cover and let sit for at least 5 days or up to a few months. If storing longer than a few days, you will need to add more wine to the mixture to cover the fruits as the fruit will soak up the wine over time.

When ready to bake, add the mixture to a blender and blend until smooth. Set aside.

Make the fruit blend mixture

Preheat the oven to 250 degrees Fahrenheit (121C) and prepare a 10-inch baking pan by using a pan liner and greasing the sides. Set aside.

Mix the all-purpose flour, plain breadcrumbs, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl and set aside. Cream the butter and dark brown sugar in the bowl of a stand mixer until fluffy, for about 3 minutes on medium speed.

Mix in the eggs, one at a time. Mix in the lime juice and zest, vanilla extract, and almond extract to the butter mixture and mix until combined. Mix in the flour mixture until combined. Fold in the blended fruit mixture, the browning, and burnt sugar until fully combined. Pour the mixture into the prepared baking pan.

Bake in the preheated oven for about 2 and half hours, until a toothpick in the middle comes out clean.

Allow cake to cool in the pan for 20 minutes, then remove and pour ¼ cup of the sweet red wine over the cake. Allow the cake to continue cooling overnight. The cake will continue to soak up the liquid that was poured on top.

Serve and enjoy.

Make the Cake

This recipe is awesome! I made it last year, and I'm making it again this year! It tastes like home.

I love your recipe! I love my black cake to be more on the pudding side and this recipe does exactly that.

Jamaican Black Cake is a rich, dense, boozy Caribbean dessert made of dried fruit soaked in rum, warm spices, and wine. Some call it rum cake, Christmas cake, wedding cake, or birthday cake. Whatever you call it, this black cake recipe is perfect for any holiday, celebration, or special occasion.

Salted Butter (softened

Dark Brown Sugar (packed)

Large Eggs (room temp.)

tbsp Vanilla Extract

tbsp Browning

tbsp Molasses

tbsp Ground Cinnamon

tsp Ground Nutmeg

tsp Ground Allspice

Flour

tsp Baking Powder

Salt

Fruit for Christmas Cake

Red Label Wine and White Overproof Rum (combined

Preheat the oven to 300°F (149°C) and prepare a 9-inch round cake pan by greasing the bottom and sides using butter. Set aside an additional cake pan of water to be placed at the bottom of the oven during the baking process.

Add the butter and dark brown sugar to a large mixing bowl or the bowl of a stand mixer and cream on medium speed until light and fluffy (about 5 to 6 minutes). Set aside.

Add eggs to another large bowl, and beat using a hand mixer or whisk until light yellow in colour and foamy on top (about 3 to 5 minutes). To the egg mixture add the vanilla, browning, molasses, lime juice and gently mix using low speed (about 30 seconds). Then, add cinnamon, nutmeg, allspice, baking powder, salt, and lime zest and gently mix using low speed again (about 30 seconds).

Pour egg mixture into the butter-sugar mixture, and fold well with a wooden spoon until fully mixed (about 3 minutes). Then fold in the pureed fruit mixture, and lastly the flour.

Pour cake mixture into prepared cake pan and place into the oven along with the additional cake pan of water underneath (on the bottom rack) to ensure the cake does not dry out. Bake for approximately 2 hours (baking times will vary), cake is ready when a toothpick comes out clean or almost clean after inserting into the center of the cake.

Once cake done, remove from oven and place cake pan on a cooling rack. Then, pour 1/2 cup of J. Wray &amp; Nephew Red Label wine overtop while hot. Allow to soak into cake. Then when completely cooled, remove cake from pan, slice and enjoy!

Put my own twist on this as I like experimenting with different recipes for this cake, this was great,
Although I still use my mothers recipe which is very similar and I always get people wanting me to bake cake for them and willing to pay once they get that taste 🤩

I made this cake for my boyfriend who is from Jamaica and he really liked it (and he likes nothing!).  He said the density was right (which I’m told is really tough!), although he could definitely taste the molasses and didn’t like that. The extra fruit has been soaking since then and I am going to try another cake for Easter but without the molasses this time. 

Thank you for the recipe!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1669862237/wltnzlht7jrst9p4nr8d.mp4

Jamaican Black Cake, also know as Jamaican rum cake, wedding cake or Christmas cake is a rich and decadent traditional Caribbean dessert! Dried fruit is soaked in rum for months up to a year then added to this fruit cake with warm spices and wine making it super moist with maximum flavour. This staple Caribbean dessert recipe is enjoyed year round, particularly during holidays like Christmas, weddings, and celebrations!

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