It is a simple fact. There is simply no Christmas without a black cake on the table along with the other goodies that make the season merrier.
Food, in general, livens the mood and the black cake is the definition of a Caribbean Christmas.
In most cases, unlike normal cakes, the preparations of this special cake begin long before it reaches the oven and the table for the delights of family and friends.
Why is this cake so special, so loved by so many? It could be the care taken to make it, loads of fruits or…the rum! The rum in the cake takes it up to a new level that makes the consumer laugh out more and see the world with new eyes. It is no wonder why so many just love the delicacy!
Want to bake up a storm in your kitchen? Why not! Here are a few steps that will assist you in achieving that goal.
Note:
Half of the fruits must be soaked with rum and wine and the other half must be used when preparing the batter.
While it is not mandatory, using parchment paper to line the sides of the baking pans, it will be easier to serve since they will be moist.
When the cakes are pulled from the oven the colour will look like that of a chocolate cake, however, it will take on a darker shade when the rum and wine mixture is poured over it.
Here we go. You will need the following to make 2 cakes.
Note:
Half of the fruits must be soaked with rum and wine and the other half must be used when preparing the batter.
While it is not mandatory, using parchment paper to line the sides of the baking pans, it will be easier to serve since they will be moist.
When the cakes are pulled from the oven the colour will look like that of a chocolate cake, however, it will take on a darker shade when the rum and wine mixture is poured over it.
Here we go. You will need the following to make 2 cakes.
Ingredients
½ lb butter (2 sticks), room temperature, plus more for buttering pans
½ lb sugar (1 cup)
5 eggs, room temperature, whisked
4 oz raisins (packed 1/3 cup)
4 oz currants (about 1/3 cup)
4 oz prunes (about 1/3 cup)
4 oz mixed peel (about 1/3 cup)
1 cup cherry wine
1 cup red rum
½ lb flour (about 1 ½ cups)
1 heaping teaspoon ground cinnamon
2 ½ tablespoons browning
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2 teaspoons aluminum free baking powder
Directions:
In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum.
In another small bowl, add raisins, currants, prunes and mixed peel and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it is finished baking.
Soak fruits for a few hours or overnight…..or weeks or even months or years, whatever method you chooses.
When you are ready to bake the cake, puree the fruits (raisins, currants, prunes and mixed peel) in the food processor, along with the liquid it was soaked in, until it is a slightly coarse consistency. It will make about 2 cups.
Preheat oven to 280 degrees F. Prepare two 8 inch pans, or muffin tins using the usual butter then flour or line with parchment paper.
In a medium bowl, using an electric beater whisk eggs for about 30 seconds on level 2 speed.
In a large bowl or in a kitchen aid stand mixer bowl, using the beater attachment, cream butter and sugar until pale and fluffy, about 5-10 minutes.
Pour eggs into the creamed mixture in a very slow and steady stream until combined.
Mix cinnamon and flour and gradually add to creamed mixture (on level 1).
Once flour is in, add almond and vanilla extracts, increase to level 4 speed and continue until flour mixture is light, and another minute. Remove bowl from stand and scrape down sides and bottom and mix with a spoon to ensure that the batter is evenly and thoroughly combined.
Add pureed fruits and browning to batter.
Using a wooden spoon, mix in a brisk, clockwise, whipping motion until thoroughly combined (10-15 times).
When oven is hot and pans are ready, add baking powder to batter and mix until just combined.
Pour batter into two prepared 8 inch round baking pans (or pans lined with parchment paper).
Immediately place pans on the middle rack in the oven and bake until cakes separate from the sides of the pan or until a toothpick or skewer come out clean, about 45-70 minutes, depending on the thickness of the cake and the size of the pans. You will need to employ your sense of sight and smell to ensure that it does not burn or over bake.
Remove cakes from the oven. When cakes are not hot but still slightly warm, pierce with a toothpick and drizzle rum and wine mixture over cake (about 3 tablespoons at a time). Repeat the morning and evening the next day. You may continue to add more wine or rum to your liking.
When storing the famous black cake, it must be wrapped with plastic wrap, brown paper or foil or in a tightly covered tin pan. If it beginning to get dry, pour more wine or rum over it. These cakes can last many years soaking in rum but that’s going to have to be your call to make.