Discover the rich flavors of a traditional Caribbean black cake with rum-soaked fruits, warm spices, and a touch of molasses. Perfect for any festive celebration!
Savor the Festive Spirit: Traditional Caribbean Black Cake Recipe
The Caribbean Black Cake, also fondly known as Christmas cake or rum cake, is a quintessential treat that holds a special place in the heart of Caribbean festivities. This rich and dense cake, deeply infused with rum-soaked fruits, warm spices, and dark molasses, embodies the vibrant and joyous spirit of the Caribbean. Whether it's Christmas, a wedding, or any special occasion, the black cake brings families and friends together in celebration. Let's dive into this delicious, time-honored recipe and create a cake that will become a cherished tradition in your own home.
Ingredients:
For the Fruit Mixture:
- 1 cup prunes, chopped
- 1 cup raisins
- 1 cup currants
- 1 cup dried cherries
- 1 cup mixed peel, chopped
- 1 ½ cups dark rum
- 1 ½ cups red wine
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon salt
- 2 cups brown sugar
- ½ cup butter, softened
- 6 large eggs
- ½ cup molasses
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
- ½ cup caramel for coloring (also known as browning)
- Extra rum for soaking
Instructions:
Step 1: Prepare the Fruit Mixture
- Chop the prunes, raisins, currants, cherries, and mixed peel. Place them in a large glass or ceramic bowl.
- Pour 1 ½ cups of dark rum and 1 ½ cups of red wine over the fruits. Ensure that all the fruits are well covered by the liquid. Soak for at least 24 hours, but preferably, let them steep for one week or more for a deeper flavor. Stir occasionally to ensure all the fruit absorbs the liquid.
Step 2: Prepare the Cake Batter
- Preheat your oven to 275°F (135°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large mixing bowl, sieve the flour, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
- In another bowl, cream the butter and brown sugar together using an electric mixer until light and fluffy.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the molasses, vanilla extract, almond extract, lemon zest, and lime zest.
- Slowly fold the dry ingredients into the wet mixture, mixing just until blended.
- Puree the soaked fruits in a blender or food processor, adding some of the soaking liquid if necessary, until it forms a thick paste.
Step 3: Combine and Add Color
- Stir the fruit paste into the cake batter until well combined.
- Add the caramel coloring to achieve your desired depth of color, mixing thoroughly to ensure an even hue.
Step 4: Bake the Cake
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for 2 ½ to 3 hours. The cake should be firm to the touch and a toothpick inserted into the center should come out with only a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for at least half an hour. Once slightly cooled, remove it from the pan and place it on a wire rack to cool completely.
Step 5: Soak and Store the Cake
- Brush or drizzle the top of the cooled cake with additional dark rum.
- Wrap the cake tightly in parchment paper and foil. Store in a cool, dark place for several days to mature, basting occasionally with more rum to maintain its moistness.
Conclusion:
Congratulations! You've just created a beautiful Caribbean Black Cake, rich with tradition and flavor. This cake not only celebrates the jubilant essence of the Caribbean festivities but also becomes even more delightful as it ages. Perfect for serving alongside a glass of your favorite Caribbean rum or a soothing cup of tea. We hope this cake connects you to the lively spirit of the Caribbean and becomes a beloved tradition in your festivities! Enjoy and savor each slice with joy and warmth.