Caribbean Black Cake - Christmas Cake
Christmas cake, black cake or great cake are all names used to describe this famous Caribbean dessert made with aged rum-soaked fruits. Each household and Caribbean Island has its own version. It is a rich and delicious cake, easy enough to make and not overwhelmingly sweet.
Preparation time: 30 - 40 minutes
Cooking time: 90 -120 minutes
Serves: 6 -8
Ingredients
225g unsalted butter (softened)
200g sugar
2 tablespoons gravy browning (helps to darken the cake, especially if you don’t use
dark rum in the cake)
Spray oil
1 teaspoon vanilla extract or essence
1 teaspoon baking powder
200g all-purpose flour
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon salt
4 large eggs
1 cup dark rum
112g mixed peel
112g cherries
112g mixed nuts (unsalted)
225g prunes, chopped
450g raisins
1 lime zest, grated
1 lemon - zest, grated
Method:
Preheat oven to 325°F / 165°C / Gas mark 4; spray a nine-inch cake pan with nonstick cooking spray
and set aside.
In a mixing bowl, beat together the butter, sugar, vanilla and gravy browning until soft and creamy.
In a separate bowl, sift together the dry ingredients.
In a third bowl, beat the eggs with the rum.
Add egg mixture to butter mixture and thoroughly combine, then stir in zest,
fruits and nuts.
Fold in flour mixture; do not overbeat.
Put batter into prepared pan and bake in preheated oven for approximately 90
minutes, or until cake tests done; may need longer.
Remove cake from pan when cool.
Credit: www.food.com/recipe/caribbean-christmas-cake-known-as-black-cake