I still remember my dad grinding the fruit for our black cake, under my mom’s watchful eye—sampling the rum and cherry brandy himself! That memory inspired me to share this Caribbean Black Cake in two parts originally: first, how to prepare the soaked fruits. But for convenience, I’ve now combined everything into one place so you can follow the process from start to finish. If you’ve seen Part 1 before, you’ll recognize the same flavor-packed fruit prep here, just now linked directly to the full cake recipe for a smoother experience.
Black cake is a cherished holiday tradition across the Caribbean, but every family makes it differently. I start by soaking and blending the fruit for maximum flavor, then, when the cake is baked, brushing it with rum and sherry makes it truly festive. Seeing my daughters get involved in preparing the fruit has become a new tradition. Whether you make a big batch or a simplified version, this cake brings warmth, memories, and island spirit to your celebrations.
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Ingredients Guide
- Dark Rum: Essential for soaking the fruit and flavoring the cake.
- Sherry: Adds sweetness and richness to the fruit blend.
- Prunes: Provide deep flavor and soft texture.
- Mixed Peel: Brings citrus and texture to the fruit base.
- Raisins: Offer sweetness and soak well in alcohol.
- Maraschino Cherries: Add color and a touch of cherry flavor.
- Lemon Peel: Adds bright citrus notes.
- Unsalted Butter: Forms the rich base of the cake batter.
- Brown Sugar: Adds sweetness and moisture.
- Eggs: Bind the batter and add richness.
- Vanilla and Mixed Essence: Enhance the flavor profile.
- Lime Zest: Brightens the batter with fresh citrus flavor.
- Angostura Bitters: Offers a subtle spiced complexity.
- Flour and Baking Powder: Give the cake structure and lift.
- Cinnamon, Nutmeg, and Allspice: Warm Caribbean spice blend.
- Burnt Sugar Browning: Deepens the color and caramel flavor.
- Salt: Balances the sweetness and enhances the flavors.
Shopping Made Easy
- Caribbean grocery stores usually carry browning, mixed essence, and dried peels.
- Use good quality rum and sherry; flavor matters.
- Soak your fruits for at least one month, or up to a year.
- You can find burnt sugar browning in the international or West Indian aisle of large supermarkets.
Cooking Notes from the Kitchen
- Soaking the fruit well in advance is key; don’t rush it.
- Browning is powerful; start with a little and taste before adding more.
- Store leftover soaked fruit in a glass jar in a cool, dark place.
- The cake improves over time; brush it with rum and sherry as it ages.
- Use parchment-lined pans and don’t overfill; 2/3 full is best.
Can I use a blender instead of a food processor?
Yes, but pulse carefully to keep a bit of texture in the fruit. Avoid turning it into a puree.
What is cherry brandy, and can I use something else?
Cherry brandy is a sweet, red liqueur that adds depth. Sherry is a great substitute and often easier to find.
Does Caribbean Black Cake contain alcohol?
Yes, Caribbean black cake is traditionally made with fruits soaked in alcohol, typically dark rum and sherry or cherry brandy. The cake is also brushed with more alcohol after baking to enhance flavor and preserve it. While most of the alcohol evaporates during baking, the post-bake brushing means the cake retains some alcohol content. If making it alcohol-free, substitute with fruit juice for soaking and skip the finishing brush.
Can I make this cake gluten-free?
Yes, a gluten-free flour blend works, though the texture may vary slightly. Ensure the baking powder is also gluten-free.
What’s the purpose of browning?
Browning gives black cake its signature dark color and subtle bittersweet flavor. It’s made from burnt sugar and adds authenticity.
How long does this cake last?
Stored properly in an airtight container and brushed with alcohol, black cake can last several weeks or even months.
Moist Caribbean Black Cake with Soaked Fruit
Ingredients
Fruit Soak
- 2 cups dark rum
- 4 cups sherry or cherry brandy
- 1 pound prunes pitted
- 1 pound mixed peel
- 1/2 pound raisins
- 1/2 pound maraschino cherries
- 1/4 pound lemon peel
Cake Batter
- 1/2 pound unsalted butter softened
- 1 cup brown sugar
- 6 large eggs room temperature
- 1 teaspoon vanilla
- 1 teaspoon mixed essence
- 1 tablespoon lime zested
- 1 dash Angostura bitters optional
- 4-5 cups soaked dried fruit
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/4 teaspoon nutmeg freshly grated
- 2 teaspoons baking powder
- 1 tablespoon burnt sugar browning
- 1 pinch salt
Instructions
- Roughly chop the prunes.
- Blend the dried fruit with a portion of the rum and sherry to a thick, chunky paste.
- Blend until it is a thick but smooth consistency (with a little chunkiness).
- Pour the entire mixture into a large bowl.
- Pour the mixture into a large jar, add the remaining alcohol, seal the jar, and store it for at least 1 month.
- Preheat the oven to 250°F (120 °C). Grease and line baking pans with parchment.
- Cream butter and sugar until pale. Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
- Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
- Fold in half of the soaked fruit, then half of the dry mixture (flour, spices, baking powder, salt).
- Repeat.
- Add browning and mix to combine.
- Divide into prepared pans (fill 2/3 full). Bake for 2 1/2 hours or until a toothpick inserted comes out clean.
- Brush the cake tops with a mix of rum and sherry.
- Cool completely, then brush again before wrapping and storing.
