Caribbean Black Cake Christmas Cake
A traditional Caribbean Christmas cake, known as black cake or wedding cake, is rich with aged rum-soaked fruits.
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Instructions
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Preheat the oven to 350 F.
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Combine dried fruit and rum in a bowl, stir, and soak for 8 hours or overnight, stirring occasionally.
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Grease a cake pan with butter, flour it, tap out excess, and line the bottom with parchment paper.
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Cream 1 cup butter and sugar until pale.
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Sift together 2 cups flour, baking powder, and cinnamon in a separate bowl.
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Whisk eggs until frothy, then add vanilla and whisk for 1 minute.
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Gently stir whisked eggs into the creamed butter and sugar mixture until incorporated.
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Drain rum-soaked fruit, add to the egg-butter-sugar mixture, and stir to incorporate.
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Gradually add the flour mixture to the wet ingredients and mix gently until combined; do not overmix.
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Scrape batter into the prepared pan and tap it 2-3 times to release air bubbles.
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Bake for 90 minutes, or until a skewer inserted into the center comes out clean.
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Cool in the pan on a wire rack for 10 minutes, then invert to remove cake and cool completely on the rack.
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Slice and serve at room temperature.