CARIBBEAN CHRISTMAS CAKE (KNOWN AS BLACK CAKE)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Caribbean Christmas Cake (Known As Black Cake) image

I have never made this recipe; posted in response to a request. I worked with a woman from Guyana many years ago, and she brought a Black Cake to a Christmas party one year; it was fabulous!

Provided by Lennie

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 18

1/2 lb butter, softened
1 cup sugar
2 tablespoons browning sauce (helps to darken the cake, especially if you don't use dark rum in the cake) (optional)
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
4 large eggs
1 cup dark rum (brandy can be substituted, as can red wine)
1/4 lb mixed peel
1/4 lb cherries
1/4 lb mixed nuts (unsalted) or 1/4 lb nuts, of your choice
1/2 lb prune, chopped
1 lb raisins
1 lime, zest of, freshly grated
1 lemon, zest of

Steps:

  • Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
  • In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
  • In a separate bowl, sift together the dry ingredients.
  • In a third bowl, beat the eggs with the rum.
  • Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
  • Fold in flour mixture; do not overbeat.
  • Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
  • Remove cake from pan when cool.

There are no comments yet!