Black Cake

Black cake is the Caribbean version of a fruitcake, with some distinct differences: It is rum-soaked and almost pudding-like and sticky in texture, ridiculously moist, dense, and highly aromatic. Chop and change the dried fruit as you desire. You can also cover the cake in marzipan and fondant icing if you like. This is a cake recipe that can be made in bulk, and black cake can keep for up to three months if you give it a generous “feed” of rum after it has been baked (although I’ve never tested the theory as it tends to get eaten—or it leaves the kitchen in doggy bags—in a week or so in my house). Although it is usually a Christmas treat, there is always an excuse to have it year round.

This recipe was excerpted from ‘Caribbean Easy’ by Shivi Ramoutar. Buy the full book on Amazon.