SPONSORED POST/Supreme Distributors
Black Cake is a Caribbean tradition that is served at holidays and other Caribbean celebrations.
Caribbean Black Cake
1 hr 30 mins
Course: Breads, Cakes & Pastries
Makes 2 Cakes
- 1 cup unsalted Elle & Vire Butter room temperature
- 1 cup brown sugar
- 1 ½ cups flour
- 2 tsp. Chief Baking Powder
- 1 tsp. Chief Mixed Spice
- 1/4 tsp. Chief Grated Nutmeg
- 5 eggs room temperature, whisked
- 1 tsp. lime zest
- 1 tsp. Chief Vanilla Essence
- 1 tsp. Chief Almond Essence
- 1 tsp. lemon essence
- 2 cups rum-soaked mixed fruit
- 1 cup rum for pouring over cake
- 2 ½ Tbsp. Chief Caramel Browning
- 1 cup cherry wine/rum mixture optional
Preheat oven to 280 degrees F with the baking rack in the middle. Prepare two pans for baking and set aside.
In a mixing bowl, cream the butter and sugar until pale and fluffy, about 5 to 6 minutes; set aside.
In another bowl, whisk eggs until frothy. Add lime zest and the essences then whisk again. Add whisked eggs to creamed butter and sugar and mix gently to incorporate the two mixtures.
Combine the flour, baking powder, mixed spice and nutmeg in another bowl and gradually add to the creamed mixture. Mix batter until thoroughly combined.
Using a wooden spoon, mix in the rum-soaked mixed fruit and browning until fully incorporated.
Pour batter into greased baking pans and bake until skewer or tooth pick inserted comes out clean, about 1 hour and 30 minutes.
Remove cakes from the oven and let cool slightly. Pierce cake with a toothpick and gradually feed cake with cherry wine/rum mixture.