It just isnt the holidays without it.
For Christmas in particular, there are some absolute must-haves.
This dessert is not one you’re free to decide to make at the last minute.
Simply Recipes / Shilpa Iyer
In fact, many families begin months in advance.
Fortunately, my recipe can be done in two to four days and isnt difficult to make.
What Is Black Cake?
Simply Recipes / Shilpa Iyer
The cake itself is also soaked in rumafterbaking, giving it a fragrant and strong rum flavor.
Black cake is enjoyed in several countries in the Caribbean, each with its own style.
Even within Jamaica, theres a range of preparations and preferences.
Simply Recipes / Shilpa Iyer
Soaking the Fruit
This recipe uses dried cherries, raisins, currants, and prunes.
Some incorporate candied citrus peel and other dried fruits, but this is the combination our family enjoys.
Feel free to adjust the ratios and dried fruit selections based on your preference and whats available to you.
Simply Recipes / Shilpa Iyer
Now for the exciting (and time-consuming!)
Rum, Rum, and More Rum
Black cake is rich and unabashedly boozy.
This adds flavor and also adds to the cakes shelf-life.
Simply Recipes / Shilpa Iyer
This cake truly gets better with time.
Jamaican Black Cake
The dried fruit should be soaked for a minimum of 2 days.
Pouring additional rum onto the freshly baked cake is optional.
Simply Recipes / Shilpa Iyer
If it is added, 2 additional days will be required for the cake to rest.
If soaking for longer, add additional rum and wine, as necessary, to cover.
Strain the fruit and reserve the liquid.
Simply Recipes / Shilpa Iyer
You will have about 2 cups of fruit paste.
Add the lime zest and juice, vanilla, and bitters, and beat to combine.
Add the eggs one at a time, beating after each addition.
Simply Recipes / Shilpa Iyer
Separately, combine 1/2 cup of the rum and the sweet wine.
Repeat with the remaining flour and wine mixture.
Stir in the prepared 2 cups of pureed fruit and the browning until fully combined.
Let the cake cool completely.
If you sprinkled with rum, let rest for at least 2 days before serving.
Cover any leftover cake tightly in plastic or store in an airtight container.
It will last 1 week at room temperature or months in the freezer.
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