Black Cake

Black cake, which has its roots in British plum pudding, holds a special place in the hearts of Caribbean-born New Yorkers and their descendants. It evokes nostalgia for the islands where baking this cake was a cherished annual tradition. It is usually prepared just before Christmas and becomes a staple of Christmas dinners and post-holiday snacking, enjoyed in thin slices for as long as it lasts.

Despite its problematic history, Black Cake has been embraced as a symbol of the creativity and resourcefulness of Caribbean people. It is believed to have evolved from British colonizers’ plum pudding, with the addition of dried fruit, spices, and rum, thus creating something special and unique to Caribbean culture.

Furthermore, the uniqueness of Black Cake lies in its preparation. The fruit is soaked and combined with brown sugar and a bittersweet caramel called browning, resulting in a richer, deeper flavor profile compared to traditional American fruitcake. This difference is akin to the contrast between dark chocolate and milk chocolate – darker, more complex, and utterly captivating.

Ingredients for Black Cake:

Fruit Mixture:

  • 1 pound prunes
  • 1 pound dark raisins
  • ½ pound golden raisins
  • 1 pound currants
  • 1 ½ pounds dried cherries, or 1 pound dried cherries plus ½ pound glacé cherries
  • ¼ pound mixed candied citrus peel
  • 2 cups dark rum (additional for brushing the cake)
  • 1 ½ cups cherry brandy or Manischewitz Concord grape wine (extra for grinding fruit)

Nuts and Sweeteners:

  • ¼ pound blanched almonds
  • 1 cup white or light brown sugar for burning, or ¼ cup dark molasses or cane syrup (extra molasses for coloring the batter)

Butter and Sugar:

  • 4 sticks (1 pound) butter (extra for buttering pans)
  • 1 pound (about 2 ½ cups) light or dark brown sugar

Flavorings and Spices:

  • 10 eggs
  • Zest of 2 limes
  • 2 teaspoons vanilla extract
  • ½ teaspoon Angostura bitters

Dry Ingredients:

  • 4 cups (1 pound) all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons cinnamon

black cake

Official Source

Black Cake Preparation

Preparing the Fruit Mixture:

Combine prunes, raisins, currants, cherries, candied peel, rum, and brandy in a tightly sealed container. Allow the mixture to soak for at least two days before baking, shaking or stirring occasionally to ensure even soaking.

Grinding the Fruit and Almonds:

When ready to bake, transfer the soaked fruit and almonds to a blender or food processor. Process in batches if necessary, ensuring a manageable consistency. Grind the mixture until it forms a rough paste, retaining some fruit chunks for texture. Add extra brandy or wine if the mixture becomes too thick.

Burning the Sugar (Optional Step):

In a heavy-bottomed pot over high heat, melt white or light brown sugar until it darkens and starts to smoke. Carefully add boiling water to create burnt sugar, stirring to incorporate. Remove from heat; the burnt sugar will enhance both flavor and color.

Preparing the Cake Batter:

  • Preheat the oven to 250 degrees Fahrenheit.
  • Butter cake pans and line their bottoms with double layers of parchment or wax paper to prevent sticking.
  • Using a mixer, cream together butter and brown sugar until smooth and fluffy.
  • Gradually add eggs one at a time, then mix in lime zest, vanilla extract, and Angostura bitters.
  • Transfer the mixture to a large bowl. In another bowl, combine flour, baking powder, and cinnamon. Fold these dry ingredients into the butter mixture until fully combined.
  • Stir in the fruit paste and burnt sugar or molasses until evenly distributed, resulting in a medium-dark brown batter.

Baking the Cakes:

  • Divide the batter evenly among prepared cake pans, filling them nearly to the top.
  • Bake in the preheated oven for 1 hour. After this initial hour, reduce the oven temperature to 225 degrees Fahrenheit. Continue baking for an additional 2 to 3 hours, or until a tester inserted into the center comes out clean.
  • Once baked, remove the cakes from the oven and let them cool on a wire rack.

Finishing the Cakes:

  • While cakes are still hot, brush their tops with rum to ensure moisture and flavor.
  • Once completely cooled, continue brushing them with rum until each cake has absorbed about 4 tablespoons.
  • Cakes can be served immediately or tightly wrapped in wax or parchment paper and foil for storage.
  • This detailed method provides clear instructions for preparing the delectable black cake.

Nutritional Analysis per serving (48 servings):

The cake contains 344 calories, with 10 grams of fat (5g saturated, 3g monounsaturated, and 1g polyunsaturated), 58 grams of carbohydrates (including 3g dietary fiber and 41g of sugars), 4 grams of protein, and 58 milligrams of sodium.

Visit our Website for more Delicious Recipes

Leave a Comment