Black Cake

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For the deepest flavour, the fruit can be soaked a day or more in advance, but this quick-simmer method gives excellent results within the 60-minute limit.
• •If you do not have burnt sugar syrup, use an extra 1 tsp browning sauce, though the flavour will be slightly less complex.
• •This cake improves after several hours and keeps well wrapped for 3-4 days; a little extra alcohol can be brushed on daily for a more traditional finish.
• •Serve with strong tea, coffee, or a small pour of rum for a classic Caribbean-style treat.

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