Go Back
+ servings
Christmas Rum Cake
Print Recipe Pin it for later!
5 from 3 votes
SAVE THIS RECIPE

Black Cake – Caribbean Fruit Cake

Black Cake - Caribbean Fruit Cake - is an intense rum cake which is the standard holiday dessert on all Caribbean islands.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours 30 minutes
Course: cake
Cuisine: Caribbean
Servings: 32 people
Calories: 328kcal

Ingredients

Fruit Ingredients

  • 1 cup currants
  • 1 cup pitted prunes chopped
  • 1/2 cup raisins
  • 1/2 cup dried cherries
  • 1/2 cup dried candied fruit peel
  • 1 cup sliced almonds
  • 2 cups rum
  • 2 cups cherry brandy

Cake Ingredients

  • 1 pound butter
  • 2 cups sugar
  • 10 eggs
  • Zest of 2 limes
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 4 teaspoons baking powder
  • 4 cups all purpose flour
  • 3/4 cup browning

Garnish Ingredients

  • 1/2 cup rum
  • 1/2 cup cherry brandy
  • glace cherries for garnish
  • powdered sugar for garnish

Instructions

  • 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.

Notes

Store leftover cake, tightly wrapped in parchment paper (or waxed paper) or plastic wrap and then aluminum foil.
Black Cake is not usually decorated much, if at all, unless it is for weddings. For Christmas, the most garnish you will ever find is some powdered sugar and a few glace cherries.

Nutrition

Calories: 328kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 82mg | Sodium: 126mg | Potassium: 170mg | Fiber: 1g | Sugar: 18g | Vitamin A: 499IU | Vitamin C: 0.3mg | Calcium: 52mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!