Caribbean Style Moist Fruit Cake (Black Cake)

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Introduction**

The Caribbean Fruit Cake, often called Black Cake, is a festive dessert cherished across the Caribbean islands—especially during Christmas, weddings, and celebrations. Its magic lies in its soaked fruits, warm spices, and boozy richness that deepens with time. Each island—Jamaica, Trinidad, Barbados, or St. Lucia—has its own version, but all share one thing: pure, dark, rum-soaked perfection.

Ingredients**

For the Soaked Fruit Mixture (prepare ahead)

  • 2 cups raisins
  • 2 cups currants
  • 1 cup prunes (pitted and chopped)
  • 1 cup mixed candied peel
  • 1 cup dried cherries
  • 1 cup dried cranberries (optional)
  • 2 cups dark rum (like Wray & Nephew or Captain Morgan)
  • 2 cups sweet red wine (like Port or Manischewitz) Tip:** Soak fruits at least 1 week (or up to 6 months). Store in a glass jar, tightly sealed.

For the Cake Batter

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp allspice
  • ½ tsp ground cloves
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 6 large eggs
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tbsp browning (store-bought or homemade for that dark color)
  • 2 cups blended soaked fruit mixture (blend half of your soaked fruits until smooth)

For Soaking the Baked Cake

  • ½ cup dark rum
  • ½ cup sweet red wine

Instructions**

Step 1: Prepare the Fruits

  1. Combine all dried fruits in a large glass jar.
  2. Pour in the rum and wine, ensuring all fruits are covered.
  3. Cover tightly and let soak for at least 1 week (longer = richer flavor).
  4. Before baking, blend half the soaked mixture to a paste, keeping the rest chunky.

Step 2: Make the Cake Batter

  1. Preheat oven to 325°F (160°C). Grease and line a deep 9-inch round cake pan with parchment paper.
  2. Cream butter and sugars together until light and fluffy (5 minutes).
  3. Add eggs one by one, mixing well after each.
  4. Stir in vanilla, almond extract, and browning.
  5. In another bowl, sift flour, baking powder, and spices together.
  6. Fold dry ingredients into the wet mixture gradually.
  7. Add blended and unblended fruits. Mix until just combined.

Step 3: Bake the Cake

  1. Pour batter into the prepared pan.
  2. Bake for 2 to 2½ hours, or until a skewer comes out mostly clean (it should be moist, not dry).
  3. Cool in the pan for 15 minutes, then transfer to a wire rack.

Step 4: Soak the Cake

  1. While still warm, poke holes all over the cake using a skewer.
  2. Brush or drizzle with the rum-and-wine mixture.
  3. Wrap tightly in foil and store in an airtight container.
  4. Over the next few days (or weeks!), continue to “feed” the cake with small splashes of rum to keep it moist.

Serving Suggestion**

  • Serve at room temperature in thin slices.
  • Pair with a cup of black tea, coffee, or a small glass of rum punch.
  • Optional: Add a layer of marzipan and royal icing for festive decoration.

History**

The Caribbean Fruit Cake traces back to British plum pudding, brought by colonists and transformed by enslaved Africans and local cooks. They replaced suet with butter, added tropical spices, and—most importantly—rum. Over centuries, each island developed its own unique version, making it the crown jewel of Caribbean desserts.

Benefits**

  • Rich in antioxidants from dried fruits.
  • Natural energy source.
  • Alcohol acts as a natural preservative—cake can last months when stored properly!
  • Deep flavors improve with time.

Formation & Tips**

  • The browning gives the cake its iconic dark color and caramel depth.
  • The longer the fruits soak, the more complex and moist the final cake becomes.
  • To make it non-alcoholic, soak fruits in grape juice or orange juice instead.

Nutrition (per slice, approx.)**

  • Calories: 420 kcal
  • Fat: 15 g
  • Carbohydrates: 60 g
  • Sugar: 40 g
  • Protein: 5 g
  • Alcohol: trace (if soaked cake)

For the Lovers**

Caribbean Fruit Cake is more than a dessert — it’s a love story in every bite. The rum, the warmth, the patience — all mirror the spirit of the islands: bold, deep, and full of life. Couples often bake it for weddings as a symbol of unity and sweetness that endures.

Conclusion**

The Caribbean Moist Fruit Cake is not just a recipe — it’s a legacy passed down through generations. With its luscious rum-soaked fruits, dark sweetness, and velvety texture, it captures the heart of Caribbean celebration. Each bite tells a story of tradition, joy, and tropical passion.

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