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Black Cake

Black Cake
Saint-Vincent-And-The-Grenadines
⏱ — min. Serves: —

Ingredients

  • 1 cup mixed dried fruits (raisins, currants, prunes, etc.)
  • 1/2 cup chopped dried cherries or apricots
  • 1/2 cup dark rum
  • 1/2 cup orange juice
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 4 large eggs
  • 1/2 cup chopped nuts (walnuts or pecans)
  • 1/2 cup chopped crystallized ginger (optional)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup molasses
  • 1/4 cup black treacle or dark corn syrup (optional, for a richer flavor)

Instructions

Prepare the Fruit Mixture

In a bowl, combine the mixed dried fruits, chopped dried cherries or apricots, rum, and orange juice. Let the mixture soak for at least 24 hours, or up to a week, to allow the flavors to meld.

Preheat the Oven

Preheat your oven to 325°F (165°C). Grease and flour a 9-inch round cake pan or a loaf pan.

Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.

Cream the Butter and Sugar

In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Combine Ingredients

Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the soaked fruit mixture, nuts, crystallized ginger (if using), vanilla extract, molasses, and black treacle (if using).

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Enjoy your meal!