Caribbean Black Cake
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12
A richly-hued improvement on standard fruitcake, sticky with rum-soaked fruit and scented with island spices.
  • 1 cup raisins
  • 1 cup dried currants
  • 1 cup dried cherries
  • 1 cup prunes, diced
  • ½ cup candied lemon or orange peel, diced
  • ½ cup sliced almonds
  • 1 cinnamon stick
  • 1 cup dark rum, plus ¼ cup for glazing
  • 1 cup port, plus ¼ cup for glazing
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • ½ teaspoon ground cloves
  • 2 sticks butter, room temperature
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 5 eggs
  • 1 tablespoon burnt sugar syrup
  1. Mix all of the dried fruit and almonds, the cinnamon stick, and a cup each of rum and port in a large airtight container and allow to soak for at least 2-3 days prior to baking, preferably 2-3 weeks if possible.
  2. When ready to bake, preheat oven to 250 degrees.
  3. Grease a Bundt pan thoroughly and set aside.
  4. Sift together the flour, baking powder, and spices in a bowl.
  5. In a separate large bowl, cream the butter and brown sugar with a mixer for 3-4 minutes.
  6. Add in the vanilla and the eggs one at a time and mix after each one.
  7. Remove about 5 cups of the soaked fruit and chop the fruit into smaller pieces.
  8. Mix the fruit into the butter and eggs.
  9. Add in flour a half cup or so at a time, then add in the burnt sugar syrup and mix.
  10. Pour the batter into the greased Bundt pan and bake for an hour and a half or until a cake tester emerges clean.
  11. Once baked, allow the cake to cool a bit in the pan for 15-20 minutes.
  12. Invert the cake onto a plate.
  13. Combine the ¼ cup each of rum and port and brush this mixture over the warm cake.
  14. Allow the cake to cool before wrapping it tightly in parchment and plastic wrap.
  15. Store the cake in a cool place to age for a few days before serving.
To make burnt sugar syrup at home, place 2 tablespoons of brown sugar in a pot over medium-high heat. Allow the sugar to bubble until melted. Stir the sugar while it's cooking until it is very dark brown, almost black. Slowly add in a little water until syrupy.
Recipe by Honest Cooking at