Babados Dark Cake Recipe

Name: Babados Dark Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound raisins, seedless seedless dark; 1 pound raisins, seedless seedless, golden; 1 pound currants; 1/2 pound candied cherries; 1/2 pound mixed candied peel; 1/2 pound prunes pitted; 1/2 pound dates; 1 pound almonds skin removed; 1/2 teaspoon salt; 1/2 pint rum dark Barbadian; 1 bottle stout beer eg. Guiness; 1 cup port wine; 1 pound butter sweet; 1/4 pound butter irish style; 1/2 pound sugar; 12 large eggs seperated; 1 pound cake flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 1/2 teaspoons cinnamon ground; 1 1/2 teaspoons allspice ground; 1/4 teaspoon nutmeg fresh ground; 1/4 teaspoon cloves ground; 1/4 teaspoon mace ground; 1/2 pint molasses; 1 lime limes fresh, juice of; 1 tablespoon lime zest grated; 1 teaspoon almond extract; 1 teaspoon essence

Servings: persons

1 pound raisins, seedless seedless dark
1 pound raisins, seedless seedless, golden
1 pound currants
1/2 pound candied cherries
1/2 pound mixed candied peel
1/2 pound prunes pitted
1/2 pound dates
1 pound almonds skin removed
1/2 teaspoon salt
1/2 pint rum dark Barbadian
1 bottle stout beer eg. Guiness
1 cup port wine
1 pound butter sweet
1/4 pound butter irish style
1/2 pound sugar
12 large eggs seperated
1 pound cake flour
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons cinnamon ground
1 1/2 teaspoons allspice ground
1/4 teaspoon nutmeg fresh ground
1/4 teaspoon cloves ground
1/4 teaspoon mace ground
1/2 pint molasses
1 lime limes fresh, juice of
1 tablespoon lime zest grated
1 teaspoon almond extract
1 teaspoon essence

1
Wash raisins and currents, add cherries, mixed peel, prunes, dates and almonds.
2
Mix together and grind in a food processor.
3
Place in a clay crock and soak in rum, stout and wine for a mininum of one week.
4
(May soak as long as a year.
5
Add more rum and stir occasionally if you do).
6
Cream the sugars and butter until light and fluffy, beat in egg yolks from the separated eggs, and add essences.
7
In a separate container sift together the flour, baking powder, spices and salt.
8
Place the steeped fruit mixture into a large mixing bowl, stir in molasses.
9
Add butter mixture to fruit mixture and then add dry ingredient gradually to the wet mixture, stirring well after each addition.
10
Fold in beaten egg whites and lime juice.
11
Spoon the mixture into cake pans which have been lined well with greaseproof paper.
12
Place a pan of boiling water on the bottom shelf of a 325 degree, and place pans with cake on top shelf.
13
Bake for approximately 2 hours or until tester comes out clean.
14
Cool in pan before removing.
15
When completely cool, place in an airtight plastic container.
16
This cake will last for as much as a year without refrigeration.
17
Pour rum or wine over cake from time to time to keep it moist.
18
If you prefer to refrigerate, may slice and warm before serving.

2756

kcal

Calories

203

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1 pound raisins, seedless seedless dark, 1 pound raisins, seedless seedless, golden, 1 pound currants, 1/2 pound candied cherries, and more.

Yes, Babados Dark Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Babados Dark Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions