Caribbean black cake is one of those desserts that you can’t get enough of. The moment you have the first bites, your taste buds will thank you. But its’s not like any regular dessert you may get in your bakery store.

The Name Black

Ever wonder why it is called a “Black cake”? Stop wondering. The reason is obvious and straightforward: it’s cool, tasty, and unique. Also, as the name suggests, the cake is indeed dark in color.

But its taste though! Incredibly delicious! Caribbean black cake preparation stands out and requires patience. So if you are out of time and looking for a treat to satisfy your sweet tooth, this isn’t the recipe for you.

Recommended: Cinnamon Buns Baking Guide| The Unbeatable Snack

Though the preparation may seem lengthy, the results are amazing. So before we get down to cooking, here is an overview of how the cake is prepared.

How to Prepare Caribbean Black Cake

Caribbean black cake is unique, from preparation, baking, and even storage.  The cake incorporates different dried fruits, which are soaked for two days or 3months in wine and rum.

Later the fruits are blended and mixed with flour, butter, sugar, vanilla extract, and other seasonings like cinnamon and nutmeg for more enhanced flavor.

However, the cake is heavy, and it is highly advisable to have it in moderation.

The treat is usually enjoyed in the Caribbean during special occasions like holidays, weddings, parties, and special celebrations.  No Christmas is complete without one.

Its taste is enough to make your guests beg for more. The cake can be traced back to the colonial era.

Read Also: 4 Afro-Caribbean Dishes You Should Taste Before You Die

History of Caribbean Black Cake

Caribbean black cake was first introduced in the 18^th century by British colonizers to the West Indies. The treat is a traditional holiday dessert with its preparation commencing a year before Christmas.

Due to its unique taste, the dessert has become popular in the Caribbean and across the globe.

If you are looking forward to bringing the taste of Caribbean cuisine to your home, below is a detailed recipe to guide you through.

Ingredients

1 lb prunes

2 ½ cups all-purpose flour

1 cup sweet wine

1 lb raisins

1 lb cherries (dried and deseeded)

2 cups granulated sugar

1 lb currants (dried)

1 quart dark rum

2 tsp vanilla essence

4tbsp browning

6 eggs

1 zested lime

2 tsp baking powder

1 cup unsalted butter

2 tsp cinnamon powder

1 tsp nutmeg powder

5ml salt

100ml cooking oil

-Guide-

1. In a large basin, put all your dried raisins, currants, cherries, and prunes. Add wine and rum until fully covered and stir and put aside for three days or two months. Add more wine if soaking the fruits for more than two days.
2. Transfer the soaked fruits with the remaining juice into a food processor and blend them into a thick consistency. Add more wine to make the mixture thin.
3. Sift the flour, nutmeg, cinnamon, salt, and baking powder. Transfer them to a dough mixer and add browning, then mix them at low speed for three minutes until well incorporated.
4. Put sugar and butter in a medium-sized bowl and cream together until fluffy and well aerated.
5. Pour your fruit puree into the dough mixer and combine it with the dry ingredients thoroughly.
6. Add vanilla essence and the sugar, butter mixture prepared in step 4. Mix at medium speed for five minutes.
7. Beat the eggs one at a time and mix them at every stage.
8.  Add the lemon zest and mix for five minutes.

Baking The Cake

1. Preheat the oven up to 170⁰ C
2. Grease the baking pan with cooking oil or butter and pour the batter and bake for two hours. Use a skewer and poke the cake. If it comes clean, then it’s ready. If not, you will have to bake for more minutes.
3. Remove the cake and brush the top with wine. Set it aside to cool.
4. Enjoy with a soft drink.

How to Store Caribbean Black Cake

Caribbean black cake can last for months without refrigeration if stored properly. Soaking the dried fruits in alcohol helps kill any bacteria, keeping them fresh for longer.

For best results, wrap the cake with parchment paper and store it in an air-tight container in a cool, dry place. Consume the cake within three months. You can as well store in a fridge for up to one year.