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:

  1. Preheat oven to 325°F / 165°C / Gas mark 4; spray a nine-inch cake pan with nonstick cooking spray

    and set aside.

  2. In a mixing bowl, beat together the butter, sugar, vanilla and gravy browning until soft and creamy.

  3. In a separate bowl, sift together the dry ingredients.

  4. In a third bowl, beat the eggs with the rum.

  5. Add egg mixture to butter mixture and thoroughly combine, then stir in zest,

    fruits and nuts.

  6. Fold in flour mixture; do not overbeat.

  7. Put batter into prepared pan and bake in preheated oven for approximately 90

    minutes, or until cake tests done; may need longer.

  8. Remove cake from pan when cool.

    Credit: www.food.com/recipe/caribbean-christmas-cake-known-as-black-cake