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Holidays & Special Occasions

Christmas Black Cake

The Quirky Foodster Team

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Ingredients

  • 500 g (1.1 lb) mixed dried fruits (raisins, prunes, currants, cherries), soaked in rum for at least 2 weeks
  • 300 ml (1 1/4 cups) dark rum (for soaking and 'burnt sugar')
  • 250 g (1 cup + 2 tbsp) butter, softened
  • 250 g (1 1/4 cups) brown sugar
  • 6 (6) eggs
  • 300 g (2 1/2 cups) all-purpose flour
  • 6 g (1 1/4 tsp) baking powder
  • 1 tbsp (1 tbsp) mixed spice (cinnamon, nutmeg, cloves)
  • 30 ml (2 tbsp) browning (caramelised sugar syrup)
  • 60 ml (1/4 cup) cherry brandy or additional rum

Method

  1. Blend the rum-soaked dried fruits into a coarse paste using a blender or food processor.
  2. Preheat oven to 150°C (300°F) and line cake tins with parchment paper.
  3. Cream butter and brown sugar until light and fluffy.
  4. Beat in eggs one at a time, then fold in the blended fruit paste.
  5. Sift flour, baking powder and mixed spice together, then fold gently into the batter.
  6. Stir in browning until the batter reaches a deep brown colour.
  7. Pour batter into prepared tins and bake 75–90 minutes until a skewer comes out clean.
  8. While still warm, brush the cake generously with cherry brandy or additional rum.
  9. Wrap cooled cakes and 'feed' with a little more rum weekly if storing for an extended time before serving.

Introduction: Made from dried fruits soaked in rum and wine for weeks or months, black cake is the centrepiece of Grenadian Christmas tables, exchanged between neighbours and served at weddings as well.

Cultural Background: Made from dried fruits soaked in rum and wine for weeks or months, black cake is the centrepiece of Grenadian Christmas tables, exchanged between neighbours and served at weddings as well.

Tips: The fruit should ideally soak for several weeks to months in advance for the deepest flavour — plan far ahead of the holiday. Bake low and slow, checking often near the end, as the dense batter can scorch on the outside before the centre sets.

Variations: Use port or sherry in place of some of the rum for a different depth of flavour. Top with a simple rum glaze or marzipan for a decorative finish.

Storage: Wrapped tightly, black cake keeps at room temperature for several weeks to months, especially if periodically brushed with rum; refrigerate in humid climates.

Reheating: Not applicable — served at room temperature.

Nutrition: Approx. 380 kcal, 5 g protein, 14 g fat, 55 g carbohydrate per serving (contains alcohol).

FAQs:

Q: Can I make this without alcohol?

A: Substitute soaking liquid with strong fruit juice and grape juice, though flavour and shelf life will differ significantly.

Q: Why is it called 'black cake'?

A: The deep colour comes from the blended dried fruit and browning (caramelised sugar), not cocoa.

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