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Black Cake - Caribbean Fruit Cake
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5 from 3 votes

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 mins
Cook Time2 hrs 30 mins
Total Time3 hrs 30 mins
Course: cake
Cuisine: Caribbean
Servings: 28
Calories: 445.53kcal


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
  • 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


  • 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 10" cake pans or 3 8" inch cake pans with waxed paper.  Preheat oven to 250 degrees F.
  • Sift flour, baking powder and cinnamon and set aside.
  • In a mixing bowl, combine butter and sugar and beat until fluffy.   
  • 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 dough into the two cake pans and cook for 1 1/2 - 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 a little of the brandy-rum combination over the cake.  The cake will absorb the liquid. Once the cake absorbs the liquid, add a little more.  Do this about every 1/2 hour for about 2 hours. 
  • Once the cake has absorbed the liquid, remove from cake pan (simply flip the cake over onto a plate and the waxed paper should just peel off) and I usually serve simply garnished, with a few glace cherries and powdered sugar.
  • Store leftover cake, tightly wrapped in aluminum foil.


  • This is a make ahead recipe. The prep work must start at least 7 days in advance.
  • For special occasions like weddings, the cake is often covered with a marzipan frosting.
  • This cake must be cooked very slow, otherwise you will have a burnt top but the inside will not be cooked because it is so moist.
  • There is a lot of variation in the baking time, depending how much of the liquid with the fruit was added.


Calories: 445.53kcal | Carbohydrates: 45.04g | Protein: 5.12g | Fat: 16.5g | Saturated Fat: 8.97g | Sodium: 81.66mg | Fiber: 2.15g | Sugar: 27.16g
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