Black Cake

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 170°C conventional. Grease a 12 cm round cake tin with the butter and line the base and sides with baking parchment. A fully lined tin protects the high-sugar batter from catching before the centre is set.

   5 g unsalted butter1 sheet baking parchment
2. 2

   Place the mixed dried fruit, dark rum, cherry brandy, orange zest, and vanilla extract for the fruit soak in a small saucepan. Bring just to a simmer over medium-low heat, then cook for 2 minutes. Remove from the heat and let it stand 10 minutes so the fruit softens quickly. Blitz to a thick, slightly textured paste; do not puree completely, as a little texture gives the cake its traditional body.

   220 g mixed dried fruit (raisins, currants, prunes, cherries)60 ml dark rum40 ml cherry brandy1 tsp orange zest1 tsp vanilla extract
3. 3

   In a bowl, cream the softened butter and dark brown sugar for 3-4 minutes until lighter and fluffy. Proper creaming helps the small cake rise evenly despite the dense fruit mixture.

   90 g unsalted butter, softened90 g dark brown sugar
4. 4

   Beat in the eggs one at a time, mixing well after each addition. If the mixture looks slightly split, that is fine; it will come together once the flour is added.

   2 large eggs
5. 5

   In a separate bowl, whisk together the plain flour, baking powder, ground cinnamon, ground nutmeg, and fine salt so the leavening and spices are evenly distributed.

   90 g plain flour2 g baking powder1 tsp ground cinnamon1/4 tsp ground nutmeg1 g fine salt
6. 6

   Fold the flour mixture into the creamed mixture, then fold in the fruit paste, browning sauce, and burnt sugar syrup. Mix only until no dry flour remains; overmixing can make the crumb tight. The batter should be very thick and dark.

   90 g plain flour2 g baking powder1 tsp ground cinnamon1/4 tsp ground nutmeg1 g fine salt220 g mixed dried fruit (raisins, currants, prunes, cherries)60 ml dark rum40 ml cherry brandy1 tsp orange zest1 tsp vanilla extract2 tsp browning sauce1 tbsp burnt sugar syrup
7. 7

   Scrape the batter into the prepared tin and level the top. Bake for 34-38 minutes, loosely tenting with a small piece of foil after about 25 minutes if the top is darkening too quickly. The cake is done when the centre springs back lightly and a skewer inserted in the middle comes out with a few moist crumbs but no wet batter.

8. 8

   Cool the cake in the tin for 10 minutes, then unmould and place on a rack or plate. While still warm, prick the top all over with a skewer and slowly spoon over the finishing rum and cherry brandy so it absorbs evenly.

   20 ml dark rum10 ml cherry brandy
9. 9

   Let the cake rest for at least 5 minutes before slicing. Serve in thin wedges; black cake is rich, moist, and best enjoyed in small portions.

Origin & History

Black Cake is a celebratory fruit cake found across the Caribbean, especially at Christmas, weddings, and major family gatherings. It descends from colonial-era plum pudding and British fruit cake traditions, transformed in the region with burnt sugar, local rum, and fruit soaked in wine or spirits. Over time it became one of the Caribbean’s most iconic festive desserts.