Jamaican Black Cake
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Rum, spice, and everything nice in one cake.
Ingredients:
For the soaked fruit
For the black cake
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A boozy, spiced cake. Image Source: Simply Recipes/Shilpa Iyer
Ingredients:
For the soaked fruit
- 5 1/2 ounces dried cherries
- 4 ounces raisins
- 4 ounces currants
- 4 ounces prunes
- 1 cup dark rum, or as needed
- 2/3 cup sweet red wine, or as needed
For the black cake
- 2 sticks (1 cup) unsalted butter, room temperature, plus more for the pan
- 1/2 cup raw sugar
- 1 teaspoon lime zest
- 1 teaspoon lime juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon Angostura bitters
- 3 large eggs, at room temperature
- 1 cup (130g) all-purpose or gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 3/4 cup dark rum, divided
- 1 cup sweet red wine
- 2 teaspoons browning
- Soak the fruit: Combine the dried fruit, rum, and red wine in a container with an airtight lid. Add enough of the rum and wine to just barely cover the fruit, and soak at room temperature for at least 2 days. If soaking for longer, add additional rum and wine, as necessary, to cover.
- Preheat the oven to 350°F. Prepare a 9-inch round cake pan by buttering it generously and lining the bottom with a ring of parchment paper.
- Purée the soaked fruit: Strain the fruit and reserve the liquid. Add the fruit to the base of a food processor (or high-powered blender) and purée, adding enough of the reserved liquid to achieve a rough paste, 3 to 4 tablespoons. You will have about 2 cups of fruit paste.
- Make the batter: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and raw sugar together until light and fluffy, scraping the sides down halfway through. Add the lime zest and juice, vanilla, and bitters, and beat to combine. Add the eggs one at a time, beating after each addition.
- Add the dry ingredients and the rum and wine: In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Separately, combine 1/2 cup of the rum and the sweet wine. Add half of the flour mixture to the butter mixture and beat to combine, then half of the wine mixture beating to combine. Repeat with the remaining flour and wine mixture. Stir in the prepared 2 cups of pureed fruit and the browning until fully combined.
- Bake and sprinkle rum: Pour into the prepared baking pan and bake until deep in color around the edges but not burnt and a toothpick or sharp knife inserted in the center comes out clean or with moist crumbs (not wet batter), 1 to 1 1/2 hours.
- Remove the cake from the oven and, while still hot, optionally sprinkle 1 to 4 tablespoons of rum evenly over it. Let the cake cool completely. If you sprinkle with rum, let it rest for at least 2 days before serving.
- When ready to serve, run a blunt knife around the inside rim of the cake pan to loosen the cake from the sides, then invert the pan to remove the cake to a platter. Cover any leftover cake tightly in plastic or store it in an airtight container. It will last 1 week at room temperature or months in the freezer.
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