Caribbean black cake is one that is enjoyed for celebrations. It is made with dried fruit soaked in rum and sweet wine. Some people in the Caribbean soak their fruit for up to a year. I had about two weeks but you can do it with just a few days, just be sure to plan ahead when you make this special cake.
Honestly this Caribbean black cake is rich, fruity and boozy. It is spiced with nutmeg, cinnamon and all spice, all flavors of the Caribbean. Please note that this is an adult cake, not one for the kiddos. It is often doused with additional rum right after cooking. You can add as much or as little as you like but trust me the more you add, the happier your guests will be, if you know what I mean.
Sit back and enjoy the rhythms of the Caribbean. Why not put on some calypso music and be transported to the exotic islands of the Lesser Antilles.
Did you know that the capital city of St Vincent and the Grenadines is Kingstown and is also known as the “Land Of Arches”? There are more than 400 arches to be found there because of the well-preserved colonial buildings. If you would like to learn more about the Caribbean islands in the Lessert Antilles, be sure to check out “Our Journey to the Saints” you can also get more delicious and authentic recipes.
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Caribbean Black Cake
A delicious boozy cake from the Caribbean. Trust me your guests will get happy eating this one!
Please note times does not include soaking the fruit in the rum, allow a couple of days.
- 1-2 pounds dried fruits raisins, prunes, cherries, apricots
- 1 cup strong rum
- 1 cup sweet wine Cherry, grape or plum
- 10 ounces unsalted butter
- 1 cup granulated sugar
- 5 large eggs
- 2 ¼ cups flour
- 2 teaspoons baking powder
- 3 tablespoons browning
- 2 tablespoons molasses
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon all spice
- 2 teaspoons grated Lime
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- confectioners sugar for dusting
- Maraschino cherries for garnish
Chop all the fruit into little chunks, then place in a large bowl.
Pour rum and wine in the bowl of fruit, add enough alcohol to cover the fruit. Cover and leave in a cool place so it soaks up the alcohol. The longer the better.
Pour the soaked fruit together with any remaining juices into a blender and blend until smooth.
Pre-heat the oven to 325°F. Grease and line the cake pan with parchment paper..
Cream together the butter and sugar at high speed until fluffy.
Stir in the eggs, a one at a time, beating the mixture well between each one.
Sift in the flour, baking powder, followed by browning, molasses, into the batter. Then add fruit blend, nutmeg, cinnamon, all spice lime zest, rum, almond and vanilla extract.