A decadent Caribbean black cake (rum fruit cake), popularly made in the Caribbean around Christmas time using rum-soaked fruits of raisins, prunes, currants.
Recipe by Renee Robley on November 24, 2020
Prep time: PT15M
Cook time: PT150M
Total time: PT165M
5 stars (2 reviews)
Fruit Cake, Jamaican Black Cake, Trinidad black cake
- Add fruits to blender and grind
- Add rum in parts as the liquid to grind. (grind in batches if need)
- Store in an airtight container until needed
- Grease and flour two 8 inch cake pans. (See note 1)
- Heat oven to 225 degrees F.
- Cream butter and sugar.
- In a blender beat eggs with essence and lime rind. Beat well
- Add beaten eggs mixture to creamed butter and sugar.
- When well mixed, fold in the flour, baking powder, and cinnamon.
- Add soaked fruits, mixed peel, cherries, and almonds if using to the mixture.
- Add browning till you get the the desired color. (See note 2)
- Stir well.
- Pour mixture into cake pans and bake for 2 ½ hrs or until the tester comes out clean
- Remove from oven and baste with 1/4 cup rum and 1/4 cup cherry brandy. This can be done until the cake is cooled or all the mixture is used. (Usually next day)
- Cakes must be all the way cooled before being removed from the pan