Caribbean Black Cake – This decadent and unique tropical cake is deep, dark, rich, and boozy and packed with dried fruits and warm spices. Do you need a simple but indulgent recipe for a wedding, Christmas, or rum cake? Then here it is!
While this famous Caribbean black cake has numerous variations, it’s pretty straightforward. I can’t claim that this recipe is the original, but I can say that it will BLOW YOU AWAY. So if you have to have your traditional fruit cake for Christmas, this will fill the bill.
Plus, you’ll fill the house with warm Christmasy aromas once this fancy boozy cake takes center stage. Every forkful of this Caribbean Black Cake is indulgent bliss. Everyone will be surprised that this deep rich color doesn’t have a speck of chocolate. You can make the chocolate cake for Valentine’s.😉
Quick and Easy Caribbean Black Fruitcake
This holiday cake closely resembles pudding and fruit cake together. While it’s not that crumbly, it does have the fruit cake’s dense texture. The rich deep black color comes from rum, wine-soaked dried fruit, and that special Caribbean touch, browning sauce.
Recipe Ingredients
This Caribbean black cake recipe is so versatile that you can vary the amounts and types of dried fruits and spices depending on your preference.
- Fruits – I prefer using dates, raisins, dried cherries, and prunes. And if available, you can also throw in some currants and candied citrus peels. Yum!
- Booze – Rum and wine give this dessert a complex, deep, and rich flavor. Feel free to add more if you must. 😉
- Sweeteners – Besides sugar, I added molasses and browning sauce for extra moisture and gorgeous deep color.
- Eggs, Flour, and Baking Powder – These ingredients make the basic cake’s structure and give it body.
- Spices – Holiday spices give you warm and cozy flavors, especially cinnamon and allspice.
- Extracts – Almond and vanilla extracts enhance the taste with their subtle nutty and vanilla notes. You’ll also love the added citrusy touch of grated lime.
How to Make Caribbean Fruit Cake
Soak the Fruits
- Chop Fruits – Start by chopping all the fruits into little chunks, then place them in a large bowl. (Photo 1)
- Soak in Alcohol – Pour rum and wine into the bowl of fruit, and then add enough rum or wine to cover the fruits. Cover and leave in a cool place for two days, so it soaks up the alcohol. If you let it soak for more than two days, you may need to add more rum. (Photos 2-3)
- Blend – Pour the soaked fruit with any remaining liquids into a blender and blend until it has a paste-like consistency.
Make the Cake
- Grease the Pan – Preheat your oven to 160°C/325°F. Grease and line the cake pan with baking parchment.
- Whisk – Cream the butter and sugar at high speed until it’s fluffy and looks white, 3-5 minutes. (Photo 4)
- Add Eggs and Flour – Stir in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling. (Photo 5)
- Combine – Sift in the rest of the flour and baking powder, followed by browning sauce, molasses, almond and vanilla extract, spices, and nutmeg. Mix the batter and then add the fruit blend and lime zest. (Photos 6-9)
- Finishing Touch – Stir well until everything is thoroughly combined. Scrape down the sides of the mixing bowl. (Photos 10-11)
- Bake – Pour batter into a greased 10-inch cake pan. Bake until a cake tester comes out clean, about 2 hours. (Photo 12)
- Add More Good Stuff – If desired, poke the cake with a toothpick, then brush it with about ¼ cup rum or sweet wine while it’s still hot. Let the cake soak up the rum.
- Cool – Let it cool completely before serving.
- Store – If desired, wrap the cake tightly in plastic wax or parchment paper. Store in a cool, dry place for up to 1 month.
Recipe Variations
- Non-Alcoholic Caribbean Black Cake – Try making this recipe without adding rum or wine to make it family-friendly. Instead, you can soak fruits in fruit juices like orange and pineapple juice.
- Chocolate Goodness – Satisfy your chocolate indulgence with melted dark chocolate or chocolate syrup instead of browning and molasses, and soak the cake after baking. How about chocolate ganache for frosting? So good!
- Black Cake With Frosting – Is it too plain? Decorate the cake with yuletide designs to make it more festive. You can’t go wrong with cream cheese or buttercream frosting.
Tips and Tricks
- Cut all fruits into small chunks, so the rum and wine absorb evenly.
- Poke the cake and brush extra rum and wine when it is still hot so that the alcohol will soak in better. You can cover it with plastic wrap right after brushing it to seal in the moisture.
- Where to find browning sauce? You can purchase it in most Caribbean and international markets. Additionally, some major supermarkets carry it, even Walmart. However, you can use my browning sauce recipe to make your own.
- Feel free to vary the amounts and types of dried fruits and spices depending on your preference. I played around with 1 -2 pounds of dried fruits for this recipe, and it works. One pound of fruit is slightly on the dry side.
- If you’re uncomfortable whipping up the burnt sugar, you can practice a few times OR go with store-bought browning/burning sugar. Make sure to taste it first before adding it to the recipe. Bitter burnt sugar would surely ruin the whole cake.
- You may try baking it in a bundt pan but keep in mind that the cake will need to bake for considerably longer, and the resulting texture will be a bit denser than the original but still delicious. A 23cm (9″) cake tin will work too. It would require a few more minutes to bake, but it will be alright.
Make-Ahead Instructions
You can soak the fruit in rum and wine for a week to a month before to let all the flavors meld. Hardcore Caribbean Black Cake makers soak the fruit for up to a year; oh my! Remember to add more alcohol as needed so the fruit is completely submerged in the liquid. Then you can bake the cake with the fruit up to three months or longer ahead.
Serving and Storage Instructions
I prefer eating this cake firm and cold paired with my favorite cocktail. Because, you know, booze! Add cherries or other fruits on top for extra design and flavor.
Store the cake properly in an airtight container or wrap it tightly with plastic. It will keep for four days at room temperature, six weeks in the fridge, and six months in the freezer. You can also feed the cake with rum or brandy to keep it moist and extend its shelf life.
FAQs
Maybe, but it depends on much rum and wine you soak it in afterward. Your cake’s alcohol content will evaporate in the oven during baking, so no worries. But only you know how much it has when you soak the finished cake.
It’s black because of the delicious browning sauce. People also call it Caribbean Rum Cake or Fruit Cake.
A traditional fruit cake isn’t black, but this recipe is for a fruit cake. It’s just not the classic American fruit cake.
What to Serve with Caribbean Black Cake
Let’s kickstart this party with more comforting drinks! Are you with me? Oh yesss!
More Boozy Dessert Recipes to Try
- Rum Cake
- Chocolate Rum Marble Cake
- Rum Glazed Pineapple
- Bread Pudding with Rum Sauce
- Rum Raisin Pineapple Ice Cream
Conclusion
Enjoy the deep, dark flavor of spiked Caribbean black fruit cake for the holidays. Would you like more classic holiday recipes? Then sign up for my newsletter and stay up to date.❤️
Watch How to Make It
[adthrive-in-post-video-player video-id=”4CXoThNJ” upload-date=”2020-11-03T13:48:12.000Z” name=”Caribbean Black Cake” description=”Caribbean Black Cake – wedding cake, Christmas cake, fruit cake, rum cake, however, you want to call this cake, this cake is one of those uniquely highly indulgent cakes of all cake. Deep dark, rich, and boozy cake packed with dried fruits and warm spices; enough to melt your heart and please your palate!” player-type=”collapse” override-embed=”false”]
This blog post was originally published in March 2018 and has been updated with additional tips, new photos, and a video.
Caribbean Black Cake
Ingredients
- 1-2 pounds (500g-1k) dried fruits (raisins, currants, prunes, cherries, etc.)
- 1 cup (240ml) strong rum, plus more as needed
- 1 cup (240ml) sweet wine, plus more as needed
- 10 ounces (290g) unsalted butter
- 1 cup (200g) granulated sugar
- 5 large eggs
- 2¼ cups (270g) flour
- 2 teaspoons (8g) baking powder
- 3 tablespoons (45ml) browning sauce
- 2 tablespoons (30ml) molasses
- 1 teaspoon mixed spices (sub with cinnamon and allspice)
- 1 teaspoon ground nutmeg
- 2 teaspoons lime zest, grated
- 1 teaspoon (5ml) almond extract
- 1 teaspoon (5ml) vanilla extract
Instructions
- Start by chopping all the fruit into little chunks, then place them in a large bowl.
- Pour rum and wine into the bowl of fruit, and add enough alcohol to cover the fruit. Cover and leave in a cool place for two days so it soaks up the alcohol. If leaving it for more than two days, you may have to add more alcohol.
- Pour the soaked fruit with any remaining juices into a blender and blend until it has a paste-like consistency.
- Preheat the oven to 325°F/160°C. Grease and line the cake pan with parchment paper.
- Cream the butter and sugar at high speed until it’s fluffy and starts to look white, about 3-5 minutes.
- Stir in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
- Sift in the flour and baking powder, followed by browning sauce, molasses, almond and vanilla extract, mixed spices, and nutmeg. Mix the batter and then add the fruit blend and lime zest.
- Stir everything well until it's thoroughly combined. Scrape down the sides of the mixing bowl as you mix.
- Pour the batter into a greased 10-inch cake pan.
- Bake until a cake tester comes out clean, about two hours.
- If desired, poke the cake several times with a toothpick, then brush it with about ¼ cup rum or sweet wine while it is still hot. Then let it soak up the rum.
- Let it cool completely before serving.
- If desired, wrap the cake tightly in plastic wax or parchment paper. Store in a cool, dry place for up to a month.
Tips & Notes:
- If you want a darker cake, you can add more browning sauce and less molasses. Browning can be purchased in most Caribbean and International markets. Some major supermarkets do carry them, even Walmart.
- Feel free to vary the amounts and types of dried fruit and spices depending on your preference. I played around with 1-2 pounds of dried fruits for this recipe, and it works. One pound of fruit is slightly on the dry side.
- Make sure to buy good quality dried fruits as it is a crucial ingredient to this recipe.
- Pay close attention to the ground fruit mixture. Make sure it’s not watery or lumpy but that of a paste-like consistency.
- If you’re not comfortable whipping up the burnt sugar, you can always practice a few times OR go with store-bought browning/burnt sugar. Make sure to taste it first before adding it to the recipe. Bitter burnt sugar would surely ruin the whole cake.
- Don’t forget to brush the cake with a rum or sweet wine and allow it to soak pretty well to add more flavor. You may cover it with plastic wrap right after brushing to seal in the moisture.
- The cake must be baked 3-4 days ahead before serving it for the best flavor and texture. Yep, I know! This cake needs a lot of waiting. But you can always cheat and serve it after it cooled down. 😉
- It’s said to have been introduced by the British colonists in the form of plum pudding. It has been adopted by the locals in the Caribbean islands, with readily available ingredients.
- You may try baking it in a bundt pan but keep in mind that the cake will need to bake for considerably longer, and the resulting texture will be a bit denser than the original but still delicious. A 23cm (9″) cake pan will work too. It would require a few more minutes to bake, but it will be alright.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Zan says
Perfect. I really like this recipe.
Imma says
Thanks, Zan!
Zan says
Perfect
Bethany Russell says
Hello,
I’d really like to try this recipe. However, I’m unsure about the amount of dried fruit to use. 1 – 2 pounds is a big range. Is it based on preference? i.e. more fruit makes a denser cake. If I’ve never made this cake before, what amount do you suggest I start with?
Thank you!
ImmaculateBites says
Hi Bethany,
When making Caribbean cake, the amount of dried fruit you use can significantly impact the cake’s texture and moisture. Using 1 pound of dried fruit will result in a cake that is comparatively drier and less dense than if you use more fruit. For someone new to this recipe, I recommend starting with 1.5 pounds of dried fruit. This provides a balanced fruit-to-cake ratio, ensuring the cake is flavorful and moist without being too dense. If you find the cake drier than you prefer with 1 1/2 pound of fruit, you can increase the amount in your next attempt. This way, you can adjust based on your preference for a moister, denser cake. Happy baking!
Bee seaborn says
Hello. I’m allergic to limes. Is it possible to substitute with lemon?
ImmaculateBites says
Hi Bee,
Yes you can sub with lemon.
Happy Baking!!
Denecia Furlonge says
Hi Imma
This is the second year I’ve made this recipe and each time my mom says it reminds her of cakes from her olden days….i love baking and I’m proud I was able to recreate a piece of her childhood through your recipe! Thank you so much for this!
ImmaculateBites says
Hi Denecia,
Hearing that your baking has recreated a cherished piece of your mom’s childhood memories is truly heartwarming. It’s remarkable how food, especially beloved recipes from the past, can evoke such strong feelings of nostalgia and bring back vivid memories.
Your ability to replicate a cake that resonates so deeply with your mother is a testament to your skill and care in baking. It’s a wonderful gift to be able to connect with loved ones through shared culinary experiences, especially when it brings joy and reminiscence.
Keep up the great work in the kitchen, and here’s to many more delightful baking adventures that bring joy to you and your loved ones!
Kate P. says
Am i to understand that you put ALL of the fruit puree/paste into one cake?
Imma says
Hi Kate,
Yes, it’s a dense and deliciously fruity cake);
Dadi Raymond says
Made this cake again today. Hubby loves it. The house smells lovely. Thanks again for the brilliant recipe.
ImmaculateBites says
That’s fantastic to hear! I’m thrilled to know that the cake was a hit with your husband and that it added a delightful aroma to your home. It’s always a pleasure to hear feedback from those who have enjoyed the recipes. If you have any favorite tweaks or additions you’ve made to the cake, feel free to share – it could inspire others as well. And of course, if you’re ever in need of more recipe ideas or baking tips, don’t hesitate to reach out. Happy baking!
Evey says
I am excited to try this beautiful recipe this holiday season. Of all the ones I’ve read, this one lights up for me. It will be my first. Thank you for an excellent tutorial.
ImmaculateBites says
Thank you for your kind words.
I’m so glad the tutorial resonated with you, especially since it’ll be your first time making this dish.
I can’t wait for you to experience the flavors and joy this recipe brings.
Happy cooking and even happier holidays! ️
Carole Westby says
I didn’t see anything in the recipe about blackening the sugar? Please explain??
Imma says
The key ingredient is browning sauce which is blackened sugar. If you’d like to try your hand at making it, here’s my recipe. Hope that helps and thanks for stopping by.
Linda K says
Hi Imma, is there any way to make this wonderful sounding cake without alcohol? Any suggestions for substitutions? I realize it will be a whole different flavor. That’s OK, but just asking.
Love your recipes!
Thanks, Linda
ImmaculateBites says
Hi Linda ,
Yes you sure can and it will taste different . Suggestion would be grape , cranberry or any other juice of your like . You can equally soak the the fruits with half part water and half part juice.
Hope this helps.
Dadi Raymond says
This is my go to recipe now, made another one of these again and it came out better than what I normally buy from the shops. Hubby and co are very pleased.
Imma says
Wonderful! Thank you so much for the feedback :)! Much Love 🙂
Paula says
Ok Emma. I am always giving you reviews, but I’m telling you from my 67 y.o. Heart you are taking everything to the next level! Absolutely without a doubt you’ve got all…Do you hear me…ALL other cooks on a level under you! Yap! Beyond the best of the best recipe I’ve ever gotten in my email.
May God Bless you
Imma says
Oh great to hear that. Thank you so much!
Georgia campbell says
I love ur recipe
Imma says
Great to hear that. Thank you for your love and support:) Happy Thanksgiving!!!
Dina says
I have made rummy fruitcake in the past, but I love Black Cake and decided to use this recipe. I used fruit that I have been soaking since last Christmas and oooh was it ready! I also made a rum butter sauce and drizzled over the cake! This is going to be a hit at Friendsgiving this year!
Imma says
Thank you so much, Dina! It’s amazing to hear your story. Stay tuned and have more amazing recipes on thanksgiving
Amina says
If you want to spike your cake up, you can slowly sprinkle a shot (1.5 ounces) of rum (or your preferred liquor) over the cake. Wrap it up and let it soak in for a day. As long as your cake doesn’t get soggy, you can add more using the same method. Enjoy!