Island Vibes: Traditional Black Cake
Photo Cred: Caribbean National Weekly
About Black Cake
Fruit cake is as traditional as it gets in any Caribbean island most commonly known as “black cake” because of its most obvious color when baked. Saint Lucian black cake is most appreciated by locals because of it’s use for dark Caribbean rum blends. Rum soaked fruit is a key ingredient to this West Indian classic, macerated for at least 6 months to 1 year before being used. The long maceration allows for the alcohol to further break down the fruits and develop the flavor.
Sugar-based browning or molasses are used in the cake mixture to help achieve the black or very dark brown color. I prefer using store bought browning because of it’s concentration and I’m able to control how the final product will turn out. One or multiple spirits, wines, or rum blends are poured over the cake after it’s baked in order to keep the cake moist and rum-filled.
This holiday specialty is baked with warm spices such as cinnamon, cloves and ginger to develop fruity tones and spice profiles. The cake can also be made without alcohol if preferred. Black cake is the life of every party and event whether Christmas, weddings, anniversaries, christenings or baptisms. Fruit cake is my most treasured recipe, passed down from my Food and Nutrition high school teacher. It holds such rich history within my roots from when I first discovered by passion for baking. Since then, I’ve have been praised constantly for having made one of the best fruit cakes ever tasted.
Black Cake Variations
Black cake is a true gem for multiple Caribbean countries, and with that comes multiple variations. My recipe highlights whole fruit or chunky cuts because this is what my family and I personally prefer, whereas some may puree half of or the entire fruit mixture. Soaked fruit can be pureed using a blender with the rum juices used for soaking. Trinidadians often blend their fruit as it creates a more pudding-like texture. If this is what you prefer, you’re more than welcomed to do this as my black cake recipe is versatile.
This black cake recipe was formulated for family gatherings and large parties and functions therefore, it will yield large portions. Dried fruit peels, prunes, dried cranberries can all be added to the fruit blend. Walnuts can also be added to the mixture for a bit of crunch, about 2 cups. Brandies, whiskeys, flavored liquors, wines, and dark or light rums are all very good for the soaking process and flavor profile development.
Specialty Ingredients
Here are a list of specialty ingredients used:
- Sason’s Gravy browning
- Jamaican Country Style Brand Browning Caramel
- Saint Lucian Bounty Rum:The national rum of St. Lucia.
- Saint Lucian Chairman’s Spice Reserve Rum
- Roberts Glow Spread Margarine: This Bajan margarine is primarily used for baking in a variety of recipes from cakes, breads, icing and more. Note that it IS NOT the spreadable margarine in your regular grocery store. If you’re unable to find it, it would be best to with substitute sweet cream unsalted butter.
Saint Lucian Black Cake (Fruit Cake)
Black Cake, Fruit Cake or Rum Cake is famous for it's uniquely dense texture, dark color, rich and rum-filled taste. This Caribbean staple will be the highlight at any West-Indian holiday or party table.
Ingredients
- 1 tbsp Unsalted butter for greasing
- 1 tbsp All-purpose flour for coating cake pan
- 2 lbs All-purpose flour sifted
- 4 tbsp Baking powder
- 1 tsp Salt
- 4 tbsp Cake spice
- 4 tbsp Ground cinnamon
- 2 tbsp Ground ginger
- 2 tbsp Ground clove
- 1 lb Robert's Glow Spread Margarine or Unsalted butter room temperature
- 1 lb Granulated sugar
- 9 Eggs, medium room temperature
- ½ cup Sason's Gravy Browning or Jamaican Country Style Brand Browning Caramel
- 4 tbsp Vanilla extract
- 2 tsp Almond extract
- 3 lbs. Mixed dried fruit {currants, cherries, candied ginger, raisins, papaya, etc. soaked in strong rum of your choice for at least 6 months--I use Bounty Rum or Chairman's Spice Reserve from St.Lucia}
- 1 Zest of lime whole
- ½ cup Water room temperature
- 2 cups Cherry Brandy or Cake Wine
- 1 cup White Rum (spirit) 90 proof
Instructions
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Preheat oven to 350 F with the baking rack in the middle of the oven. Gather all ingredients.
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Grease cake pans - rub butter all around the insides of the pan, sprinkle with flour and swirl pan to coat with flour. Ensure that it is done evenly to prevent the cake from sticking to the pan after baking. Turn over the first pan and tap to remove the excess flour. Throw the excess out. Repeat for second pan.
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Sift together all dry ingredients; flour, baking powder, salt, clove, ginger and cinnamon into a large bowl and set aside.
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In an electric stand mixer, mix the sugar and margarine until fully incorporated between speed 2 or 3 for 4-5 minutes. The color will be slightly lighter than its original state because of the incorporation of air.
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Whilst the sugar and margarine mixes, crack all 9 eggs into a bowl. Add the vanilla and almond extract to the eggs.
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When the sugar and margarine mixture reaches the required consistency (fully combined), add the eggs slowly, one egg at a time until its fully incorporated and blended in before continuing with the next. Using a spatula, stop the mixer half way through adding the eggs (4-5 eggs), scraping the bottom of the bowl to ensure that the eggs are mixed in properly.
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When all the eggs are added, reduce the speed of the stand mixer down to 2 and add the browning slowly. The mixture will separate because of the large amount of eggs and high liquid volume. The incorporation of flour will correct the texture. Fold in the drunken fruit mix. Note: if the fruit still has an excessive amount of liquid or rum drain it into a bowl. DO NOT THROW IT AWAY!! It can be used over the cake later on, after it comes out of the oven.
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Pour the wet mixture into an extra-large bowl. Using a large serving metal spoon, mix in the dry mixture of flour and spices into the egg and fruit mixture in 3 individual portions until the flour is fully incorporated and is no longer visible. Be careful not to over mix.
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Add the water into the mixture and incorporate evenly. Separate the mixture evenly into the cake pans. Slightly lift and tap the bottom of the pans to eliminate any air spaces that may have formed whilst filling the pans.
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Bake for 45 minutes and until a skewer comes out clean from the center of the cake. The cake will also pull away from the sides of the pan when it’s ready.
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Combine the brandy and white rum together. Pour the first half of the liquid onto one of the cakes whilst it is still hot and fresh out of the oven in order for the liquid to sip through the cake layers, providing moisture and pungent alcohol flavors (alcohol tends to burn off at high temperatures). Poke the cake slightly with a skewer if necessary if the alcohol begins to surface at the top. Focus on the edges as it tends to me the driest areas.
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Repeat the second cake. Allow to cool completely. When the cakes are cool, use a wire rack and flip them over. Rotate the cake back to its original side when the cake pan is removed. Repeat the process for the second cake.
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Place onto desired serving dish or plate. Cut and serve. Enjoy!
Recipe Notes
*Disclaimer: If you're using any other brand of gravy browning besides the two I've listed above, chances are they may not be as pungent or concentrated. Adjust and add more coloring as needed. The final cake batter color should resemble that of an extreme dark brown color, similar to the insides of a ripened fig.
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