Black Cake (A Kwanzaa Fruitcake) Recipe

Name: Black Cake (A Kwanzaa Fruitcake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups currants; 1 1/2 cups raisins; 1 1/2 cups pitted prunes; 1 (8-ounce) package candied cherries; 1/2 (7-ounce) package mixed dried fruit; 2 cups dark rum; 6 large eggs; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/2 pound butter; 1/2 pound dark brown sugar; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 cup burnt sugar syrup; 2 cups tawny port wine; Whipped cream (optional)

Servings: persons

1 3/4 cups currants
1 1/2 cups raisins
1 1/2 cups pitted prunes
1 (8-ounce) package candied cherries
1/2 (7-ounce) package mixed dried fruit
2 cups dark rum
6 large eggs
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 pound butter
1/2 pound dark brown sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup burnt sugar syrup
2 cups tawny port wine
Whipped cream (optional)

1
Combine first 6 ingredients in a large bowl; cover fruit mixture and chill 8 hours or up to 1 week.
2
Process fruit mixture, in batches, in a food processor until smooth, stopping to scrape down sides; set aside.
3
Whisk together eggs, cinnamon, and nutmeg until foamy.
4
Beat butter and dark brown sugar at medium speed with an electric mixer until creamy. Add egg mixture, beating until blended. Add fruit puree; blend well.
5
Combine flour and baking powder; stir into fruit mixture. Stir in burnt sugar syrup. Spoon batter evenly into 1 greased and floured 10-inch springform pan.
6
Bake at 300u00b0 for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan, and cool completely on wire rack.
7
Pour 1 cup port wine evenly over top of cake, and let stand 10 minutes. Pour remaining 1 cup wine over cake. Wrap cake with cheesecloth; place in a covered container. Let stand 2 to 3 days. (Do not refrigerate.) Serve with whipped cream, if desired.
8
Note: Burnt sugar syrup is available by mail order from Eve Sales Corporation. Contact them at 945 Close Avenue, Bronx, NY 10473; or call (718) 589- The syrup costs $75 plus shipping.

1105

kcal

Calories

Fat

117

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 1 3/4 cups currants, 1 1/2 cups raisins, 1 1/2 cups pitted prunes, 1 (8-ounce) package candied cherries, and more.

Yes, Black Cake (A Kwanzaa Fruitcake) 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!

Black Cake (A Kwanzaa Fruitcake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions