Caribbean black cake
- Published: 23 Nov 15
- Updated: 18 Mar 24
Shivi Ramoutar’s rum-soaked festive fruit cake 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 Caribbean-style Christmas cake.
Or, make this decadent Christmas cake using spiced rum butter mincemeat.
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Serves 14 -
Hands-on time 45 min, oven time 3½-4 hours, plus overnight soaking and cooling
Nutrition
- Calories
- 463kcals
- Fat
- 18.8g (10g saturated)
- Protein
- 6g
- Carbohydrates
- 56g (44.9g sugars)
- Fibre
- 3.3g
- Salt
- 0.3g
delicious. tips
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.