Holidays & Special Occasions
Bahamian Black Cake
Ingredients
- - 2 cups (300 g) mixed dried fruit (raisins, currants, prunes), finely chopped
- - 1 cup (240 ml) dark rum, plus extra for soaking and feeding
- - 1/2 cup (120 ml) red wine or cherry brandy
- - 1 cup (225 g) butter, softened
- - 1.5 cups (300 g) brown sugar
- - 5 large eggs
- - 2 cups (250 g) all-purpose flour
- - 1 tsp baking powder
- - 1 tsp ground cinnamon
- - 1/2 tsp ground nutmeg
- - 1/4 tsp ground cloves
- - 1 tsp vanilla extract
- - 1 tbsp browning or molasses, for colour
Method
- At least 1 week (ideally several weeks) before baking, combine chopped dried fruit with rum and wine in a jar. Seal and let soak, stirring occasionally.
- When ready to bake, preheat oven to 150°C (300°F). Grease and line the cake pan.
- Blend the soaked fruit with its soaking liquid into a coarse paste using a blender or food processor.
- Cream butter and brown sugar until fluffy. Beat in eggs one at a time.
- Whisk flour, baking powder, cinnamon, nutmeg and cloves together, then fold into the butter mixture.
- Fold in the blended fruit, vanilla and browning until evenly combined; the batter will be thick and dark.
- Pour into the prepared pan and bake 1.5-2 hours, until a skewer comes out clean; cover loosely with foil if the top browns too quickly.
- Cool in the pan, then feed the cake with a few tablespoons of rum poured over the top. Wrap tightly and store, feeding occasionally with more rum before serving.
Introduction: A dense, dark fruit cake made from dried fruits soaked in rum and wine for weeks or even months in advance, black cake is the crowning dessert of Bahamian Christmas and wedding tables, prized for its deep, boozy flavour and long shelf life.
Cultural Background: A dense, dark fruit cake made from dried fruits soaked in rum and wine for weeks or even months in advance, black cake is the crowning dessert of Bahamian Christmas and wedding tables, prized for its deep, boozy flavour and long shelf life.
Tips: The longer the fruit soaks and the cake is fed with rum afterward, the deeper and more complex the flavour becomes.
Variations: A layer of marzipan and fondant is sometimes added for wedding cake presentations.
Vegetarian/Vegan: Naturally vegetarian as written.
Storage: Wrap tightly in foil and store in an airtight tin at room temperature; well-fed black cake keeps for several weeks to months.
Reheating: Not applicable — served at room temperature, unheated.
Nutrition: Approx. 380 kcal, 5 g protein, 42 g carbohydrate, 16 g fat per serving (alcohol content varies with soaking and feeding).
FAQs:
Q: Can I make this without alcohol? A: The signature dark, moist texture relies on the rum and wine; a non-alcoholic version can use fruit juice and browning, though flavour and shelf life will differ. Q: How far ahead should I soak the fruit? A: At least one week is workable, but many Bahamian bakers soak fruit for months for the deepest flavour.
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