Black Cake

Name: Black Cake
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 12 servings
Cuisine: Caribbean
Ingredients: 3 cups rum-soaked dried fruit puree, blended; 1 cup unsalted butter, softened; 1 cup dark brown sugar; 4 large eggs, beaten; 1/4 cup burnt sugar browning; 2 cups all-purpose flour, sifted; 1 tsp baking powder; 1 tsp ground cinnamon and nutmeg; 1/4 cup dark rum

A dense and fragrant Caribbean holiday cake made with soaked fruit puree, warm spices, dark browning, and rum.

150 minMediumServes 12420 cal/serving

CaribbeanDessertOvenStandardNut-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

3 cups rum-soaked dried fruit puree, blended
1 cup unsalted butter, softened
1 cup dark brown sugar
4 large eggs, beaten
1/4 cup burnt sugar browning
2 cups all-purpose flour, sifted
1 tsp baking powder
1 tsp ground cinnamon and nutmeg
1/4 cup dark rum

Instructions

1

Preheat oven to 300 degrees Fahrenheit and grease a springform cake pan.
2

In a large bowl, cream 1 cup softened unsalted butter and 1 cup dark brown sugar together until light and fluffy.
3

Gradually beat in 4 beaten large eggs until fully incorporated.
4

Stir in 1/4 cup burnt sugar browning and 3 cups blended rum-soaked dried fruit puree.
5

Sift in 2 cups sifted all-purpose flour, 1 tsp baking powder, and 1 tsp ground cinnamon and nutmeg, stirring gently until mixed.
6

Pour batter into prepared pan and bake for 2 hours until a skewer inserted in the center comes out clean.
7

Drizzle 1/4 cup dark rum over warm cake immediately after removing from oven.

Questions

Can I make Black Cake dairy-free?

Yes. The dairy in this entry is 1 cup unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Black Cake gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Black Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Black Cake?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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