West Indian Black Cake Recipe

Name: West Indian Black Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fruit:; 1 1/4 pounds black raisins; 1 pound dried plums (prunes); 1 pound currants; 10 ounces dried black figs; 1/4 pound candied orange peel; 1/4 pound glace cherries; 1 bottle (750 ml) kosher cherry, blackberry or Concord grape wine (Manischewitz or Mogen David) or Madeira; 1 bottle (750 ml) dark rum; Cake:; 1 pound butter; 1 pound dark brown sugar; 1 1/2 tablespoons pure vanilla; 12 large eggs, at room temperature; 1/2 cup dark liquid caramelized sugar (see Note); 1 pound + 1/2 cup unbleached all-purpose flour; 3 teaspoons baking powder; 1 teaspoon kosher salt; 1/2 teaspoon cinnamon; Nonstick spray, such as Baker's Spray; Icing (for one cake):; 2 tablespoons unsalted butter; 2 tablespoons milk; 4 cups powdered sugar; Pinch of kosher salt; 1 teaspoon vanilla; 1 drop of almond extract

Servings: persons

Fruit:
1 1/4 pounds black raisins
1 pound dried plums (prunes)
1 pound currants
10 ounces dried black figs
1/4 pound candied orange peel
1/4 pound glace cherries
1 bottle (750 ml) kosher cherry, blackberry or Concord grape wine (Manischewitz or Mogen David) or Madeira
1 bottle (750 ml) dark rum
Cake:
1 pound butter
1 pound dark brown sugar
1 1/2 tablespoons pure vanilla
12 large eggs, at room temperature
1/2 cup dark liquid caramelized sugar (see Note)
1 pound + 1/2 cup unbleached all-purpose flour
3 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon cinnamon
Nonstick spray, such as Baker's Spray
Icing (for one cake):
2 tablespoons unsalted butter
2 tablespoons milk
4 cups powdered sugar
Pinch of kosher salt
1 teaspoon vanilla
1 drop of almond extract

1
To macerate the fruit: Mince all of the fruit in a food processor, 2 cups at a time. The fruit will become sticky and ball up around the blade, but just use a wet spatula to release it. Transfer to a 6-quart glass bowl or crock.
2
When all of the fruit is finely minced and in the bowl, add the wine and rum to the bowl. Stir well to distribute.
3
Cover the bowl with plastic wrap. Place in a dark place in a pantry or corner of the kitchen and let macerate for 14 days. Stir every three or four days. The fruit will absorb all the alcohol.
4
To make the cake: Preheat oven to 350u00b0 and assemble all of the ingredients. Prepare two 9 x 2-inch and one 10 x 2-inch cake pans by misting with Baker's Spray and lining each with a round of parchment paper. Spray parchment with Baker's Spray.
5
In a large mixer, beat the butter and slowly add the dark brown sugar.
6
Add the vanilla and eggs, one at a time, beating after each addition. Stop from time to time to scrape down the sides of the bowl with a spatula.
7
Beat in the liquid caramelized sugar.
8
Place the above mixture in an 8-quart bowl to which you add the macerated fruit (if you do not have such a large bowl, you can divide mixture between two smaller bowls).
9
Now begin adding the flour, the baking powder, salt and cinnamon. Use a large whisk to blend.
10
Spoon the batter into the three prepared pans. Place in the preheated oven and bake for approximately 75 to 80 minutes. When a cake tester comes out moist but clean, the cakes are ready. Remove the pans from the oven and let cool for 20 minutes.
11
Unmold the cakes onto racks to cool further. When the cakes are completely cool, wrap them in foil and store in the refrigerator for at least 2 weeks before icing.
12
Slices of black cake are great on gift plates alongside holiday cookies. Yields 3 cakes; 9-inch cake serves 12, 10-inch cake serves 14

2900

kcal

Calories

141

Fat

363

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 27 ingredients. The key ingredients include: Fruit:, 1 1/4 pounds black raisins, 1 pound dried plums (prunes), 1 pound currants, and more.

Yes, West Indian Black 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!

West Indian Black Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions