The history of black cake, also known as Caribbean rum cake, dates back to the 17th century when European colonizers brought fruitcakes to the Caribbean. Over time, the recipe evolved to include local ingredients such as rum, molasses, and spices like nutmeg and cinnamon. Black cake became a staple dessert in Caribbean households, especially during special occasions like Christmas and weddings. The cake is traditionally soaked in rum for weeks or even months to enhance its flavor. It is a symbol of celebration and cultural heritage in the Caribbean community.
TOTAL TIME 3½ hours (plus cooling and resting)
Ingredients
Makes two 9″ cakes
DRIED FRUIT
1½
lb. unsweetened dried cranberries
1
lb. dark raisins
1
lb. dried mango
1
lb. pitted prunes
8
oz. golden raisins
2
cups dark rum, plus more for brushing
1½
cups dry red wine
CAKE AND ASSEMBLY
Nonstick vegetable oil spray
½
cup dark rum
½
cup robust-flavored (dark) molasses
3
cups (375 g) all-purpose flour
2
tsp. baking powder
2
tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
1½
tsp. ground allspice
1
tsp. freshly grated nutmeg
1
tsp. ground cinnamon
1
cup (packed; 200 g) dark brown sugar
1
cup (2 sticks) unsalted butter, room temperature
8
large eggs, room temperature
Zest of 1 lime
2
tsp. fresh lime juice
2
tsp. vanilla extract
1
tsp. Angostura bitters (optional)
½
tsp. almond extract
Preparation
DRIED FRUIT
Step 1
Toss 1½ lb. unsweetened dried cranberries, 1 lb. dark raisins, 1 lb. dried mango, 1 lb. pitted prunes, and 8 oz. golden raisins in a large airtight container to combine. Pour in 2 cups dark rum and 1½ cups red wine; firmly press down on fruit to submerge. Cover and let sit at room temperature at least 2 days and up to 1 week.
Step 2
Working in batches, pulse soaked fruit in a food processor until a coarse paste forms.
CAKE AND ASSEMBLY
Step 3
Place a rack in middle of oven; preheat to 250°. Coat two 9″-diameter cake pans with nonstick vegetable oil spray and line bottoms with parchment paper rounds. Bring ½ cup dark rum and ½ cup robust-flavored (dark) molasses to a simmer in a medium saucepan over medium and cook, stirring often, until thick enough to coat a spoon and reduced to ½ cup, 7–10 minutes. Let cool until barely lukewarm, about 10 minutes.
Step 4
Meanwhile, whisk 3 cups (375 g) all-purpose flour, 2 tsp. baking powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1½ tsp. ground allspice, 1 tsp. freshly grated nutmeg, and 1 tsp. ground cinnamon in a medium bowl to combine.
Step 5
Beat 1 cup (packed; 200 g) dark brown sugar and 1 cup (2 sticks) unsalted butter, room temperature, in a large bowl with an electric mixer on medium speed until pale and fluffy, about 4 minutes. Reduce speed to low and add 8 large eggs, room temperature, one at a time, beating well after each addition and scraping down sides of bowl occasionally (batter may look curdled—that’s okay). Turn off mixer and add zest of 1 orange, zest of 1 lime, 2 tsp. fresh lime juice, 2 tsp. vanilla extract, 1 tsp. Angostura bitters (if using), and ½ tsp. almond extract. Beat on low speed until incorporated, about 1 minute. Add dry ingredients in 3 additions, beating on low speed until just combined after each addition.
Step 6
Using a rubber spatula, fold dried fruit paste and cooled rum mixture into batter, scraping down sides and bottom of bowl, until combined. Divide batter evenly between prepared cake pans (batter will come up to the top of pan); smooth top with a small offset spatula.
Step 7
Bake cakes until a tester inserted into the center emerges with few moist crumbs attached (an instant-read thermometer inserted into the center should register 190°), 2½–3 hours. Transfer pans to a wire rack; immediately brush cakes with rum. Let cakes cool in pans, brushing with rum every 10 minutes for the first 30 minutes (4 times in all), about 2 hours.
Step 8
Run a small knife around edges of cakes to loosen, then invert onto rack. Wrap each cake tightly with parchment paper, then plastic wrap. Let sit at cool room temperature at least 2 weeks and up to 1 month.
RECIPE BY MILLIE PEARTREE
