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The Caribbean Kitchen - Recipe 003
Black Cake
Christmas Cake
added 25Nov2000
"Caribbean Fruit and Rum Cake", p82.



From "Taste of the Caribbean"
by Rosamund Grant - Lorenz Books
ISBN: 1 85967 185 3


Preparation time:
Cooking time:
Could be days - months, even!!
2-1/2 hours

450g. / 1 lb. / 2 cups currants
450g. / 1 lb. / 2 cups raisins
225g. / 8 oz. / 1 cup prunes, stoned
115g. / 4 oz. / 2/3 cup mixed peel
400g. / 14 oz. / 2-1/4 cups dark soft brown sugar


5 ml. / 1 teaspoon spice
90 ml. / 6 teaspoons rum, plus more if needed
300 ml. / 1/2 pint / 1-1/4 cups sherry, plus more if needed
450 g. / 1 lb. / 2 cups softened butter
10 eggs, beaten
450 g. / 1 lb. / 4 cups self-raising flour
5 ml. / 1teaspoon vanilla essence


1 Wash the currants, raisins, prunes and mixed peel, then pat dry. Place in a food processor and process until finely chopped. Transfer to a large clean jar or bowl, add 115g / 4 oz. of the sugar, the mixed spice, rum and sherry. Mix very well and then cover with a lid and set aside for anything from 2 weeks to 3 months - the longer it is left, the better the flavor will be.     

2  Stir the fruit mixture occasionally and keep covered, adding more alcohol, if you like.
3  Preheat the oven to 140 degrees C / 325 degrees F / Gas Mark 3. Grease and line a round cake tin with a double layer of greaseproof paper.
4  Sift the flour and set aside. Cream together the butter and remaining sugar, and beat in the eggs until the mixture is smooth and creamy.
5  Add the fruit mixture, then gradually stir in the flour and vanilla essence. Mix well, adding 15-30 ml. / 1-2 tbsp. sherry if the mixture is too stiff; it should just fall off the back of tghe spoon, but should not be too runny.
6  Spoon the mixture into the prepared tin, cover loosely with foil and bake for about 2-1/2 hours until the cake is firm and springy. Leave to cool in the tin overnight, then sprinkle with more rum if the cake is not to be used immediately. Wrap the cake in foil to keep it moist.

Recipe Tip:

Although the dried fruits are chopped in a food processor, they can be marinated whole, if preferred. If you don't have enough time to marinate the fruit, simmer the fruit in the alcohol mixture for about 30 minutes and leave overnight.



This very rich cake is eaten at Christmas, weddings and other special occasions. It is known as Black Cake because, traditionally, the recipe usually uses burnt sugar.


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