Saint Vincent Caribbean Black Cake
The distinctive flavor of the cake is obtained by combining fragrant spices, fruits, and rum.
Print Recipe
Servings: 8 servings
Calories: 530 kcal
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
Store:
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
Substitutions:
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
Tips for Easier Creation:
1. 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.
2. Use a mixer to cream the butter and sugar until light and fluffy.
3. Sift the dry ingredients together to ensure they are well combined and there are no lumps.
4. Fold in the soaked dried fruit, breadcrumbs, and nuts gently to avoid over-mixing the batter.
Nutrition
Serving: 1slice | Calories: 530kcal | Carbohydrates: 66g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 135mg | Sodium: 330mg | Potassium: 330mg | Fiber: 3g | Sugar: 41g
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
