Imagine a cake so decadent, so deeply flavorful, that it transports you straight to the sun-drenched islands of the Caribbean with just one bite! Saint Vincent's traditional Black Cake is not just a dessert—it's a cultural experience that blends rich history, complex flavors, and generations of culinary passion. Packed with rum-soaked fruits, deep cocoa notes, and a moisture that will make your taste buds dance, this isn't your ordinary cake—it's a slice of Caribbean heritage that promises to revolutionize your baking repertoire.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: Caribbean
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup butter
- 4 eggs
- 1 cup mixed dried fruits
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Prepare the dried fruits by finely chopping mixed dried fruits (such as raisins, currants, prunes) and soaking them overnight in dark rum or wine to soften and enhance flavor.
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring sides are also covered.
- In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy, using an electric mixer at medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition to ensure smooth incorporation.
- Sift together flour, cocoa powder, baking powder, and salt in a separate bowl to remove any lumps and ensure even distribution.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to maintain air and prevent overmixing.
- Drain the rum-soaked fruits and fold them into the batter along with vanilla extract, ensuring even distribution.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, brush additional rum over the cake for extra moisture and traditional Caribbean flavor.
- Slice and serve at room temperature. The cake can be stored in an airtight container for up to a week.
Tips
- Fruit Soaking is Key: For the most authentic flavor, soak your dried fruits in dark rum for at least 24 hours, or even weeks in advance. The longer they soak, the more intense the flavor.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold ingredients to maintain the cake's light, delicate structure.
- Rum Brushing Technique: For extra moisture and flavor, brush the cooled cake with additional rum multiple times.
- Storage Matters: This cake actually improves with age. Wrap it tightly and let it sit for a few days before serving for deeper, more developed flavors.
- Optional Aging: Traditional Caribbean bakers often make this cake weeks in advance, allowing it to develop a rich, complex taste.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
