Bajan Black Cake

Prepare the Fruit Mixture

In a large bowl, combine the raisins, currants, prunes, mixed peel, maraschino cherries, and mixed nuts (if using).

Pour the dark rum and cherry brandy over the fruit mixture. Stir in the brown sugar, ground cinnamon, ground nutmeg, ground allspice, and ground cloves.

Cover and let the mixture sit for at least 24 hours, or up to a week, stirring occasionally to ensure the fruit absorbs the alcohol.

Prepare the Cake Batter

Preheat your oven to 300°F (150°C). Grease and line two 9-inch round cake pans with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, almond extract, molasses, dark rum, cherry brandy, lemon zest, and orange zest.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Fold in the soaked fruit mixture, ensuring it is evenly distributed throughout the batter.

Bake the Cake

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for about 2 to 2.5 hours, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for about 15 minutes. Then, transfer the cakes to a wire rack to cool completely.

Brush with Syrup

In a small bowl, combine the dark rum and cherry brandy for the brushing syrup.

Once the cakes are completely cooled, brush the tops and sides with the rum and brandy mixture. Repeat this process several times over the course of a few days to ensure the cakes remain moist and flavorful.

Serve

The Bajan Black Cake can be stored in an airtight container for several weeks, allowing the flavors to develop even more.

Slice and serve as a rich, festive treat.