caribbean black cake

A delicious boozy cake from the Caribbean. Trust me your guests will get happy eating this one! Please note times does not include soaking the fruit in the rum, allow a couple of days.

Caribbean Black Cake

fruits (raisins, prunes, cherries, apricots)

strong rum

sweet wine (Cherry, grape or plum)

unsalted butter

sugar

eggs

flour

baking powder

browning

molasses

cinnamon

nutmeg

all spice

Lime

almond extract

vanilla extract

confectioners sugar

Maraschino cherries

Chop all the fruit into little chunks, then place in a large bowl.

Pour rum and wine in the bowl of fruit, add enough alcohol to cover the fruit. Cover and leave in a cool place so it soaks up the alcohol. The longer the better.

Pour the soaked fruit together with any remaining juices into a blender and blend until smooth.

Pre-heat the oven to 325°F. Grease and line the cake pan with parchment paper..

Cream together the butter and sugar at high speed until fluffy.

Stir in the eggs, a one at a time, beating the mixture well between each one.

Sift in the flour, baking powder, followed by browning, molasses, into the batter. Then add fruit blend, nutmeg, cinnamon, all spice lime zest, rum, almond and vanilla extract.

Instructions

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The most viewed caribbean black cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Caribbean Black Cake

The most viewed caribbean black cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine