Holidays & Special Occasions
Christmas Black Cake (Caribbean Rum Cake)
Ingredients
- - 500 g (3 1/3 cups) mixed dried fruit (raisins, currants, prunes, mixed peel), finely chopped
- - 240 ml (1 cup) dark rum, plus extra for feeding
- - 120 ml (1/2 cup) red wine or cherry brandy
- - 225 g (1 cup) unsalted butter, softened
- - 225 g (1 cup packed) dark brown sugar
- - 4 large eggs
- - 200 g (1 2/3 cups) all-purpose flour
- - 1 tsp baking powder
- - 1 tsp ground mixed spice
- - 1/2 tsp ground cinnamon
- - 1/4 tsp ground nutmeg
- - 2 tbsp browning (dark caramel colouring) or additional dark molasses
- - 1 tsp vanilla extract
- - Zest of 1 orange
Method
- At least 2-4 weeks before baking (traditionally months ahead), combine the chopped dried fruit with the dark rum and red wine or cherry brandy in an airtight container. Store in a cool, dark place, stirring occasionally, to soak.
- When ready to bake, blend the soaked fruit mixture (with its soaking liquid) in a blender or food processor until mostly smooth with some texture remaining.
- Preheat the oven to 150°C (300°F) and grease and line the cake tin.
- Cream the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, mixed spice, cinnamon and nutmeg.
- Fold the blended fruit mixture into the butter mixture, then fold in the dry ingredients, browning, vanilla extract and orange zest until just combined.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 1 hour 45 minutes to 2 hours, covering loosely with foil after 45 minutes to prevent over-browning, until a skewer inserted into the centre comes out clean.
- Cool in the tin for 20 minutes, then turn out onto a wire rack. Once cooled, "feed" the cake with a few tablespoons of additional dark rum, wrapping tightly for storage.
Introduction: Black cake is the centrepiece of Christmas celebrations across Anguilla and the wider Caribbean, made from dried fruits soaked for weeks or months in rum and wine, then baked into a dense, dark, deeply spiced cake.
Cultural Background: Black cake is the centrepiece of Christmas celebrations across Anguilla and the wider Caribbean, made from dried fruits soaked for weeks or months in rum and wine, then baked into a dense, dark, deeply spiced cake. Families often begin soaking the fruit as early as several months before Christmas, making it a dish rich in anticipation and tradition.
Tips: The longer the fruit soaks, the deeper and more complex the final flavour; a minimum of 2 weeks is needed, though months is traditional. Cover the cake loosely with foil partway through baking to prevent the dark exterior from over-browning before the centre is fully baked.
Variations: A non-alcoholic version can be made by soaking the fruit in strong black tea and fruit juice instead of rum and wine, though the flavour and texture will differ from the traditional version. Some households add chopped glace cherries or almonds to the batter for extra texture.
Storage: Wrap tightly in greaseproof paper and foil and store in an airtight container at room temperature for up to 2 months, feeding occasionally with extra rum; refrigerate for longer storage.
Reheating: Not applicable — this cake is served at room temperature, often with a light dusting of icing sugar.
Nutrition: Calories: 420 kcal | Protein: 5 g | Carbohydrates: 48 g | Fat: 16 g | Fibre: 2 g | Sodium: 110 mg
FAQs:
Q: Can I bake this cake without waiting weeks to soak the fruit? A: A minimum soak of 24-48 hours can be used in a pinch, but the depth of flavour will be noticeably lighter than the traditional long-soaked version. Q: Why is the cake so dark in colour? A: The dark colour comes from the browning (caramel colouring), dark brown sugar, and long-soaked dried fruit, all traditional to Caribbean black cake.
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