Black Cake is a Caribbean holiday tradition. If I’m being honest, this tradition extends far beyond holiday season. You’ll find black cake at christenings, birthday parties, even BBQs. Nevertheless, it remains the undisputed Caribbean Christmas dessert champion. Therefore, I’m quite excited to share this recipe with you. Enough talking about it, let’s get baking.
Caribbean Black Cake
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Intermediate
Ingredients
- 6 Tablespoons of unsalted butter (room temperature)
- 6oz of brown sugar
- 1/4 cup of Crisco vegetable shortening (plus extra for greasing pans)
- 2 jumbo eggs (room temperature)
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of vanilla extract
- 2 cups of fruit mix (see newsletter for recipe)
- 2 Tablespoons of browning
- 1 1/2 baking powder
- 1 1/2 cups of all purpose flour
- 4oz of white rum
- 4oz of port wine or sherry
Instructions
- Add butter, sugar, and Crisco to a a large mixing bowl or your Kitchenaid mixer and cream until fluffy and the sugar has dissolved.
- Fold in the cinnamon, nutmeg and vanilla extract. Then, add the fruit mix into the bowl and mix at a low speed until fully incorporated.
- Add in the browning and mix until fully incorporated. Then, add in the baking powder and flour and mix at a low speed until everything is fully incorporated.
- Preheat the oven to 300 degrees Fahrenheit. While the oven is preheating, grease an 8-inch cake pan and a 6-in h cake pan with Crisco, then line the cake pans with parchment paper.
- Fill each cake pan until it is about 3/4 full so that there is space for the cakes to rise.
- Bake the cakes for 1 hour and 30 minutes. Then, remove the cakes from the oven and allow to cool for at least two hours.
- In a small bowl or measuring cup, mix together the rum and wine. Pour the mixture over each cake.
- Cover each cake pan over with Saran Wrap or foil and allow the cakes to sit at room temperature overnight.
- The next morning, remove the cakes from the cake pans by turning them over onto a plate and gently shaking the cakes from the cake pans. Remove and discard the parchment paper from each cake.
- Cut, serve and enjoy. If you’re feeling fancy, pour yourself a glass of sorrel too.
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