Best West Indian Black Cake Recipes

WEST INDIAN BLACK CAKE

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

WEST INDIAN BLACK CAKE

Steps:

• Grind dried fruits and soak it in 3 cups of rum.
• Store in an air tight container for three weeks.
• Prepare the caramel by heating the sugar until it turns dark brown.
• Cream the butter and sugar.
• Add the eggs, soaked fruits, and rum.
• When it is well blended, pour the caramel.
• Add the flour with the baking powder and mixed spice.
• Fold in the cherries.
• Pour mixture in a greased baking pan and bake in a slow oven (about 300 degrees F.) for two hours or until a knife comes out clean at the centre.
• Remove cake from pan after two days.