Caribbean Black Cake
Ingredients
The fruit
-
1-2
pounds
dried fruits (raisins, currants, prunes, cherries, etc.)
-
1
cup
strong rum
-
1
cup
sweet wine
The cake base
-
10
ounces
unsalted butter
-
1
cup
granulated sugar
-
5
large
eggs
-
2¼
cups
flour
-
2
teaspoons
baking powder
-
3
tablespoons
browning sauce
-
2
tablespoons
molasses
The spices and extracts
-
1
teaspoon
mixed spices (sub with cinnamon and allspice)
-
1
teaspoon
ground nutmeg
-
2
teaspoons
lime zest, grated
-
1
teaspoon
almond extract
-
1
teaspoon
vanilla extract
Instructions
- Chop the dried fruits into small chunks and place them in a large bowl.
- Pour rum and sweet wine over the fruits, ensuring they are covered, and let them soak for two days.
- Blend the soaked fruits with any remaining liquid until a paste-like consistency is achieved.
- Preheat the oven to 325°F (160°C) and grease and line a cake pan with parchment paper.
- Cream the butter and sugar together until fluffy and light in color.
- Add eggs one at a time, mixing well after each addition, and add a tablespoon of flour with the last egg.
- Sift in the remaining flour and baking powder, then add browning sauce, molasses, extracts, spices, and nutmeg, mixing until combined.
- Fold in the blended fruit and lime zest until well mixed.
- Pour the batter into the prepared cake pan and bake for about two hours or until a cake tester comes out clean.
- If desired, poke holes in the cake and brush it with additional rum or sweet wine while still hot.
- Allow the cake to cool completely before serving, and store it wrapped in plastic in a cool, dry place.
Nutrition Facts (estimated)
Servings
10
Calories
627
Total fat
26g
Total carbohydrates
76g
Total protein
7g
Sodium
53mg
Cholesterol
154mg
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