Holidays & Special Occasions
Dominica Black Cake
The Quirky Foodster Team
Ingredients
- 500 g mixed dried fruit (raisins, prunes, currants), soaked in rum for at least 1 month
- 250 ml dark rum (for soaking and cake)
- 125 ml red wine or cherry brandy
- 250 g unsalted butter, softened
- 250 g dark brown sugar
- 5 eggs
- 250 g all-purpose flour
- 10 g baking powder
- 1 tsp grated nutmeg
- 1 tsp ground cinnamon
- 10 ml vanilla essence
- 30 ml browning (burnt sugar caramel) for colour
Method
- Blend the rum-soaked dried fruit with a little of its soaking liquid into a thick, coarse purée.
- Preheat the oven to 150°C (300°F) and grease and line the cake tins.
- Cream the butter and dark brown sugar together until light and fluffy, about 5 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- Fold in the fruit purée, browning, nutmeg, cinnamon and vanilla essence until evenly combined.
- Sift in the flour and baking powder, folding gently until just combined.
- Divide the batter between the prepared tins and bake for 1 hour to 1 hour 15 minutes, until a skewer comes out with only a few moist crumbs.
- While still warm, spoon a little extra rum and wine over the top of each cake to soak in.
- Allow to cool completely in the tins before turning out; wrap well and store to mature before serving.
Introduction: A dense, dark fruit cake made from dried fruits soaked in rum and wine for months in advance, black cake is the centrepiece of Dominican Christmas celebrations, carrying forward British colonial plum pudding traditions reinterpreted with Caribbean rum and local spices.
Cultural Background: A dense, dark fruit cake made from dried fruits soaked in rum and wine for months in advance, black cake is the centrepiece of Dominican Christmas celebrations, carrying forward British colonial plum pudding traditions reinterpreted with Caribbean rum and local spices.
Tips: The longer the dried fruit soaks before baking, the deeper and more complex the finished cake’s flavour will be; some households soak fruit for up to a year.
Variations: Some bakers add chopped glacé cherries or mixed peel to the fruit mixture for extra texture and colour.
Storage: Wrap tightly in cling film and foil and store in a cool, dark place for up to 2 months, feeding occasionally with a spoonful of rum; refrigerate for longer storage.
Reheating: Black cake is served at room temperature and is not reheated.
Nutrition: Calories: 420 kcal | Protein: 5 g | Carbs: 48 g | Fat: 18 g | Fibre: 2 g
FAQs
Q: How far in advance should the fruit be soaked?
A: At minimum one month ahead for a good depth of flavour, though many Dominican households begin soaking fruit for the following Christmas as early as January.
Q: Can this cake be made alcohol-free?
A: A non-alcoholic version can be made by soaking the fruit in strong spiced fruit juice instead of rum and wine, though the flavour and moisture will differ from the traditional version.
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