How to Make Caribbean Black Cake

Made with a mix of dried fruits, almonds, and warm spices, this classic Caribbean cake is soaked for days, even weeks, to develop its deep flavor. The result is a moist, flavorful cake that’s perfect for the holiday season and worth every step of the process.

In the rich, layered history of cakes, every familiar recipe has its unique roots, and Caribbean black cake is no exception. Black cake, traditionally served at weddings and during Christmas celebrations in the Caribbean, particularly in Jamaica, Guyana, and Trinidad, is a dark, decadent blend of dried fruits like prunes, raisins, currants, cherries, and candied citrus peel. These fruits are soaked in generous amounts of rum and port, sometimes for months or even up to a year, resulting in a rich, boozy flavor and sticky, moist texture. Known as the highlight of festive gatherings, black cake is a close relative of British figgy or plum pudding, a tradition carried over during British rule in the Caribbean. While figgy pudding was made with brandy, Caribbean bakers turned to local Jamaican rum, which soon became a defining feature of black cake.

One characteristic that sets black cake apart is its distinctive dark color, achieved with burnt sugar syrup, or “browning,” which gives the batter a deep, rich hue. This thick, almost-black syrup can be found in Caribbean grocery stores or made at home by cooking sugar until it turns dark and caramelized. In addition to the burnt sugar, the cake’s color deepens from its slow, low-temperature baking process, sometimes enhanced by steaming in a water bath, giving the cake a beautifully dense texture. Time is an essential ingredient in black cake, from the extended fruit soaking to the slow bake, and finally, the aging process after baking when a second glaze of rum and port is added. Traditionally, fruit begins soaking as soon as an engagement is announced to prepare for the wedding cake, though a few days or weeks of soaking can still achieve a delicious cake.

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How to Make Caribbean Black Cake

1. Prepare the Soaked Fruit Mixture

• Combine Ingredients: In a large airtight container, mix together the raisins, currants, cherries, prunes, candied peel, sliced almonds, and cinnamon stick.
• Add Liquids: Pour in 1 cup each of dark rum and port, stirring to coat the fruits.
• Soak: Cover tightly and let the mixture soak for 2-3 days minimum, preferably up to 2-3 weeks. Stir occasionally if soaking over a longer period to ensure even absorption.

2. Make the Burnt Sugar Syrup

• Melt the Sugar: Place 2 tablespoons of brown sugar in a small pot over medium-high heat. Allow the sugar to melt and bubble, stirring occasionally.
• Darken the Sugar: Continue stirring until the sugar turns very dark brown, almost black. Be careful not to let it burn completely.
• Add Water Gradually: Slowly add a small amount of water while stirring to create a smooth, syrupy consistency. Remove from heat and let cool. Set aside 1 tablespoon for the cake batter.

3. Prepare for Baking

• Preheat the Oven: Set the oven to 250°F (120°C).
• Grease the Pan: Thoroughly grease an 8-inch cake pan and set aside.

4. Mix the Dry Ingredients

• In a medium bowl, sift together the flour, baking powder, ground cinnamon, nutmeg, allspice, and cloves. Set aside.

5. Cream the Butter and Sugar

• In a large mixing bowl, cream the room-temperature butter and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
• Add Vanilla and Eggs: Mix in the vanilla extract. Add the eggs one at a time, mixing well after each addition to ensure the mixture remains smooth.

6. Prepare the Fruit and Combine with the Batter

• Chop Soaked Fruit: Measure out about 5 cups of the soaked fruit and chop them into smaller pieces for easier mixing and even distribution.
• Mix Fruit into Batter: Add the chopped fruit to the butter and egg mixture, stirring until combined.

7. Add the Dry Ingredients and Burnt Sugar Syrup

• Add Dry Ingredients Gradually: Gradually add the sifted flour mixture to the fruit and butter mixture, about 1/2 cup at a time, mixing gently to avoid overworking the batter.
• Add Burnt Sugar Syrup: Stir in the cooled burnt sugar syrup, which will add a deep color and rich flavor to the cake.

8. Bake the Cake

• Pour the batter evenly into the greased pan and smooth the top.
• Bake in the preheated oven for 1 hour and 30 minutes, or until a cake tester or toothpick inserted into the center emerges clean.

9. Cool and Glaze the Cake

• Cool Slightly in Pan: Once baked, allow the cake to cool in the pan for 15-20 minutes.
• Invert onto Plate: Carefully invert the cake onto a serving plate and remove the pan.
• Apply Glaze: In a small bowl, combine the remaining 1/4 cup of rum and 1/4 cup of port. Brush this glaze over the warm cake.

10. Age the Cake for Best Flavor

• Allow the cake to cool completely. Wrap it tightly in parchment paper and plastic wrap.
• For best flavor, let the cake age for a few days in a cool place before serving. This resting period enhances the cake’s flavors and improves its texture.

Recipe Notes

• Soaking the Fruit: Soaking the fruit longer (up to several weeks) intensifies the flavors. Stir occasionally if soaked over a longer period.
• Burnt Sugar Syrup: This syrup is key for authentic color and taste in Caribbean black cake. If unavailable, use dark molasses as a substitute.
• Aging: Aging the cake for a few days after baking allows the flavors to deepen. Additional rum or port can be brushed on during aging if desired.

Caribbean Black Cake

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• Author: Amanda Marsteller
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x

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Description

Made with a mix of dried fruits, almonds, and warm spices, this classic Caribbean cake is soaked for days, even weeks, to develop its deep flavor. The result is a moist, flavorful cake that’s perfect for the holiday season and worth every step of the process.

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Ingredients

Units USM Scale 1x2x3x

For the Fruit Mixture:

1 cup (160g) raisins

1 cup (150g) dried currants

1 cup (150g) dried cherries

1 cup (200g) prunes, diced

1/2 cup (80g) candied lemon or orange peel, diced

1/2 cup (50g) sliced almonds

1 cinnamon stick

1 cup (240ml) dark rum, plus 1/4 cup (60ml) for glazing

1 cup (240ml) port, plus 1/4 cup (60ml) for glazing

For the Burnt Sugar Syrup:

2 tbsp (25g) brown sugar

1/4 cup (60ml) water, added gradually

For the Cake Batter:

2 cups (250g) all-purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground allspice

1/2 tsp ground cloves

1 cup (226g) unsalted butter, at room temperature

1 cup (200g) brown sugar

1 tsp vanilla extract

5 large eggs

1 tbsp burnt sugar syrup

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Instructions

1. Prepare the Soaked Fruit Mixture

• Combine Ingredients: In a large airtight container, mix together the raisins, currants, cherries, prunes, candied peel, sliced almonds, and cinnamon stick.
• Add Liquids: Pour in 1 cup each of dark rum and port, stirring to coat the fruits.
• Soak: Cover tightly and let the mixture soak for 2-3 days minimum, preferably up to 2-3 weeks. Stir occasionally if soaking over a longer period to ensure even absorption.

2. Make the Burnt Sugar Syrup

• Melt the Sugar: Place 2 tablespoons of brown sugar in a small pot over medium-high heat. Allow the sugar to melt and bubble, stirring occasionally.
• Darken the Sugar: Continue stirring until the sugar turns very dark brown, almost black. Be careful not to let it burn completely.
• Add Water Gradually: Slowly add a small amount of water while stirring to create a smooth, syrupy consistency. Remove from heat and let cool. Set aside 1 tablespoon for the cake batter.

3. Prepare for Baking

• Preheat the Oven: Set the oven to 250°F (120°C).
• Grease the Pan: Thoroughly grease an 8 inch cake pan and set aside.

4. Mix the Dry Ingredients

• In a medium bowl, sift together the flour, baking powder, ground cinnamon, nutmeg, allspice, and cloves. Set aside.

5. Cream the Butter and Sugar

• In a large mixing bowl, cream the room-temperature butter and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
• Add Vanilla and Eggs: Mix in the vanilla extract. Add the eggs one at a time, mixing well after each addition to ensure the mixture remains smooth.

6. Prepare the Fruit and Combine with the Batter

• Chop Soaked Fruit: Measure out about 5 cups of the soaked fruit and chop them into smaller pieces for easier mixing and even distribution.
• Mix Fruit into Batter: Add the chopped fruit to the butter and egg mixture, stirring until combined.

7. Add the Dry Ingredients and Burnt Sugar Syrup

• Add Dry Ingredients Gradually: Gradually add the sifted flour mixture to the fruit and butter mixture, about 1/2 cup at a time, mixing gently to avoid overworking the batter.
• Add Burnt Sugar Syrup: Stir in the cooled burnt sugar syrup, which will add a deep color and rich flavor to the cake.

8. Bake the Cake

• Pour the batter evenly into the greased pan and smooth the top.
• Bake in the preheated oven for 1 hour and 30 minutes, or until a cake tester or toothpick inserted into the center emerges clean.

9. Cool and Glaze the Cake

• Cool Slightly in Pan: Once baked, allow the cake to cool in the pan for 15-20 minutes.
• Invert onto Plate: Carefully invert the cake onto a serving plate and remove the pan.
• Apply Glaze: In a small bowl, combine the remaining 1/4 cup of rum and 1/4 cup of port. Brush this glaze over the warm cake.

10. Age the Cake for Best Flavor

• Allow the cake to cool completely. Wrap it tightly in parchment paper and plastic wrap.
• For best flavor, let the cake age for a few days in a cool place before serving. This resting period enhances the cake’s flavors and improves its texture.

Notes

Soaking the Fruit: Soaking the fruit longer (up to several weeks) intensifies the flavors. Stir occasionally if soaked over a longer period.

Burnt Sugar Syrup: This syrup is key for authentic color and taste in Caribbean black cake. If unavailable, use dark molasses as a substitute.

Aging: Aging the cake for a few days after baking allows the flavors to deepen. Additional rum or port can be brushed on during aging if desired.

• Prep Time: 20 mins
• Cook Time: 1 hour 30 mins
• Category: Cake
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 120mg