In the Caribbean, Saint Vincent Caribbean Black Cake is a time-honored dish with significant historical roots. The holidays, birthdays, and other special occasions just wouldn’t be complete without this cake. The distinctive flavor of the cake is obtained by combining fragrant spices, fruits, and rum. The cake is rich, dark, and moist. After months of soaking in rum, the fruit adds a rich complexity to the cake, making it ideal for special occasions.
The Saint Vincent Caribbean Black Cake’s origins may be traced back to the time when the British were colonizing the islands of the Caribbean. This cake is a cultural melting pot of ingredients and techniques from Africa, Europe, and the Caribbean. The recipe for it differs from island to island and has been passed down through the years.
During the holiday season, the cake is presented as a sign of good fortune and happiness. It’s also a staple at wedding receptions, where it’s meant to represent the couple’s newfound commitment to each other and their shared love. The cake takes on a more celebratory air when covered with frosting and trinkets.
3 Reasons People Love Saint Vincent Caribbean Black Cake
1. Rich and Unique Flavor: Saint Vincent Caribbean Black Cake has a unique blend of spices, fruits, and rum, which infuse the cake with a rich and complex flavor. The cake is moist and dense, with a deep, satisfying taste that is unlike any other dessert.
2. Cultural Significance: The cake is deeply rooted in the Caribbean culture and has a long history of being served at special occasions. It is a symbol of abundance, prosperity, and joy, and is often used to celebrate weddings, Christmas, and other festive occasions.
3. Traditional Recipe: The recipe for Saint Vincent Caribbean Black Cake has been passed down through generations, and each family has its own unique variation. People love this cake because it is a traditional recipe that has been cherished and perfected over time. It is a reminder of the importance of family, tradition, and cultural heritage.
How To Make Our Saint Vincent Caribbean Black Recipe
Ingredients:
To make Saint Vincent Caribbean Black Cake for 8 servings, you will need:
1 cup raisins
1 cup currants
1 cup prunes, chopped
1 cup cherries, chopped
1 cup mixed candied peel
1 cup dark rum
1 cup unsalted butter, softened
1 cup brown sugar
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Note: This is a rough estimate of the ingredients needed for 8 servings of Saint Vincent Caribbean Black Cake, and the actual measurements may vary based on individual recipes and preferences.
Instructions:
1. Preheat the oven to 300°F (150°C). Grease and line an 8-inch square or round cake pan with parchment paper.
2. In a large bowl, mix together the raisins, currants, prunes, cherries, mixed candied peel, and dark rum. Cover the bowl and let the mixture soak for at least 1 hour or overnight, stirring occasionally.
3. In another large bowl, cream together the softened butter and brown sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the all-purpose flour, baking powder, cinnamon, nutmeg, cloves, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing well until fully combined.
6. Add the soaked fruit mixture, including any remaining liquid, to the batter and stir well to incorporate.
7. Pour the batter into the prepared cake pan and smooth the surface with a spatula.
8. Bake the cake for 2 to 2 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool completely in the pan before removing it and serving.
10. For an extra festive touch, you can decorate the cake with icing and additional candied fruit. Enjoy your Saint Vincent Caribbean Black Cake!
Nutrition information per serving (1/8 of the cake):
Calories: 530
Carbohydrates: 66g
Protein: 6g
Fat: 27g
Saturated Fat: 14g
Trans Fat: 0.5g
Cholesterol: 135mg
Sodium: 330mg
Potassium: 330mg
Fiber: 3g
Sugar: 41g
The prep time for Saint Vincent Caribbean Black Cake is about 2-3 hours, which includes soaking the dried fruit in rum and wine.
The cooking time for Saint Vincent Caribbean Black Cake is about 2-2.5 hours.
List of Pots, Pans and Cooking Equipment:
needed to make Ingredients for Saint Vincent Caribbean Black Cake containing 8 Servings:
Large mixing bowl
Medium mixing bowl
Electric mixer or hand whisk
9-inch round cake pan
Parchment paper
Best way to store Ingredients for Saint Vincent Caribbean Black Cake:
Once the cake has cooled, wrap it tightly in plastic wrap and store it in an airtight container or resealable plastic bag. Store the cake in the refrigerator for at least 1 day, or up to 1 week, to allow the flavors to develop.
Possible substitutions for Ingredients in Saint Vincent Caribbean Black Cake:
▣ Dark rum: can be substituted with apple juice or non-alcoholic vanilla extract
▣ Red wine: can be substituted with grape juice or cranberry juice
▣ Butter: can be substituted with margarine or vegetable shortening
▣ Eggs: can be substituted with applesauce or banana puree for a vegan version
▣ All-purpose flour: can be substituted with gluten-free flour or almond flour
▣ Breadcrumbs: can be substituted with crushed graham crackers or vanilla wafers for a gluten-free version
Ingredients to Substitute for a Vegetarian version of Saint Vincent Caribbean Black Cake:
Eggs: can be substituted with applesauce or banana puree
Tips and Tricks for easier creation of Saint Vincent Caribbean Black Cake
▣ Soak the dried fruit for at least 2 hours, or overnight, to allow it to plump up and absorb the flavors of the rum and wine.
▣ Use a mixer to cream the butter and sugar until light and fluffy.
▣ Sift the dry ingredients together to ensure they are well combined and there are no lumps.
▣ Fold in the soaked dried fruit, breadcrumbs, and nuts gently to avoid over-mixing the batter.
Possible Side Dishes and Desserts to serve with Saint Vincent Caribbean Black Cake
Whipped cream
Vanilla ice cream
Fresh fruit, such as berries or sliced mango
Hot tea or coffee
How to Serve Saint Vincent Caribbean Black Cake
Slice the cake into 8 even portions.
Serve each portion on a plate or in a dessert bowl.
Top with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Garnish with fresh fruit or a sprinkle of cinnamon, if desired.
Serve with hot tea or coffee.
FAQs About Saint Vincent Caribbean Black Cake
1. What is the origin of Saint Vincent Caribbean Black Cake?
Saint Vincent Caribbean Black Cake is a traditional dessert in the Caribbean, specifically in Saint Vincent and the Grenadines. It is also known as Christmas Cake and is a staple during the holiday season.
2. Can I make Saint Vincent Caribbean Black Cake without alcohol?
Yes, you can substitute the dark rum and red wine with apple juice or non-alcoholic vanilla extract for a non-alcoholic version of the cake.
3. How long should I soak the dried fruit for Saint Vincent Caribbean Black Cake?
It is recommended to soak the dried fruit for at least 2 hours, or overnight, to allow it to plump up and absorb the flavors of the rum and wine.
4. Can I make Saint Vincent Caribbean Black Cake ahead of time?
Yes, it is actually recommended to make the cake at least 1 day in advance to allow the flavors to develop. The cake can be stored in the refrigerator for up to 1 week.
5. What can I serve with Saint Vincent Caribbean Black Cake?
Saint Vincent Caribbean Black Cake can be served with whipped cream, vanilla ice cream, fresh fruit, or hot tea or coffee.
Delicious and rich, Saint Vincent Caribbean Black Cake is a great choice for any celebration, but especially around the holidays. The cake’s taste comes from the combination of dried fruits, rum, wine, and spices used to make the batter. The cake is then baked for a long time in the oven until it is firm and has a deep, rich color. The cake is delicious on its own, or with whipped cream or vanilla ice cream. In sum, Saint Vincent Caribbean Black Cake is an exotic and delicious delicacy.
Saint Vincent Caribbean Black Cake
Equipment
- 1 Medium mixing bowl
- 2 Large mixing bowl
- 1 Electric mixer or hand whisk
- 1 9-inch round cake pan
- Parchment paper
Ingredients
- 1 cup raisins
- 1 cup currants
- 1 cup prunes chopped
- 1 cup cherries chopped
- 1 cup mixed candied peel
- 1 cup dark rum
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 4 eggs
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Instructions
- Preheat the oven to 300°F (150°C). Grease and line an 8-inch square or round cake pan with parchment paper.
- In a large bowl, mix together the raisins, currants, prunes, cherries, mixed candied peel, and dark rum. Cover the bowl and let the mixture soak for at least 1 hour or overnight, stirring occasionally.
- In another large bowl, cream together the softened butter and brown sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the all-purpose flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing well until fully combined.
- Add the soaked fruit mixture, including any remaining liquid, to the batter and stir well to incorporate.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula.
- Bake the cake for 2 to 2 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely in the pan before removing it and serving.
- For an extra festive touch, you can decorate the cake with icing and additional candied fruit. Enjoy your Saint Vincent Caribbean Black Cake!
Notes
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