WEST INDIAN BLACK CAKE

WEST INDIAN BLACK CAKE image

Number Of Ingredients 27

Ingredients

Fruit:
1 1/4 pounds black raisins
1 pound dried plums (prunes)
1 pound currants
10 ounces dried black figs
1/4 pound candied orange peel
1/4 pound glace cherries
1 bottle (750 ml) kosher cherry, blackberry or Concord grape wine (Manischewitz or Mogen David) or Madeira
1 bottle (750 ml) dark rum
Cake:
1 pound butter
1 pound dark brown sugar
1 1/2 tablespoons pure vanilla
12 large eggs, at room temperature
1/2 cup dark liquid caramelized sugar (see Note)
1 pound + 1/2 cup unbleached all-purpose flour
3 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon cinnamon
Nonstick spray, such as Baker's Spray
Icing (for one cake):
2 tablespoons unsalted butter
2 tablespoons milk
4 cups powdered sugar
Pinch of kosher salt
1 teaspoon vanilla
1 drop of almond extract

Steps:

To macerate the fruit: Mince all of the fruit in a food processor, 2 cups at a time. The fruit will become sticky and ball up around the blade, but just use a wet spatula to release it. Transfer to a 6-quart glass bowl or crock. When all of the fruit is finely minced and in the bowl, add the wine and rum to the bowl. Stir well to distribute. Cover the bowl with plastic wrap. Place in a dark place in a pantry or corner of the kitchen and let macerate for 14 days. Stir every three or four days. The fruit will absorb all the alcohol. To make the cake: Preheat oven to 350° and assemble all of the ingredients. Prepare two 9 x 2-inch and one 10 x 2-inch cake pans by misting with Baker's Spray and lining each with a round of parchment paper. Spray parchment with Baker's Spray. In a large mixer, beat the butter and slowly add the dark brown sugar. Add the vanilla and eggs, one at a time, beating after each addition. Stop from time to time to scrape down the sides of the bowl with a spatula. Beat in the liquid caramelized sugar. Place the above mixture in an 8-quart bowl to which you add the macerated fruit (if you do not have such a large bowl, you can divide mixture between two smaller bowls). Now begin adding the flour, the baking powder, salt and cinnamon. Use a large whisk to blend. Spoon the batter into the three prepared pans. Place in the preheated oven and bake for approximately 75 to 80 minutes. When a cake tester comes out moist but clean, the cakes are ready. Remove the pans from the oven and let cool for 20 minutes. Unmold the cakes onto racks to cool further. When the cakes are completely cool, wrap them in foil and store in the refrigerator for at least 2 weeks before icing. Slices of black cake are great on gift plates alongside holiday cookies. Yields 3 cakes; 9-inch cake serves 12, 10-inch cake serves 14