Caribbean black cake
- November 2015
- Serves 14
- Hands-on time 45 min, oven time 3½-4 hours, plus overnight soaking and cooling
Shivi Ramoutar’s rum-drenched fruit cake recipe is a popular recipe in the Caribbean at Christmas time – every family has their own recipe, and every family claims their recipe is the best. Here’s Shivi’s boozy version.
- 18.8g (10g saturated)
- 56g (44.9g sugars)
If you’re short of time, put the fruit and liquor in a heatproof bowl and cover with cling film (step 1), then warm for 3-5 minutes on medium power in the microwave, stirring occasionally, to soften. The flavour won’t be as full but you can use it straightaway.
This is a great cake to try if you’re not a fan of traditional fruit-packed Christmas cake. We’ve kept it bare so you can leave it to mature before icing in December.
The cake can be made up to 3 months in advance; wrap in baking paper, then cling film and store in an airtight container. Feed the cake (brush the top) with a little rum every week.
Rate & review