Caribbean Flavor: West Indian Black Cake

3 Nov

As Christmas is approaching we reminisce on some of our favourite Caribbean Flavors; from the enticing Ham to the glass of Punch De Creme. On today’s Caribbean Flavor we feature the ‘West Indian Black Cake’, one of the most common Caribbean Desserts and recipes.

P.S. This cake is also commonly famous at Weddings, Birthday Parties and precisely any West Indian Household. Check out the recipe:


1 lb prunes, seeded and chopped
1 lb raisins
1 lb currants
1 lb sultans
1/4 lb mixed peels
1/2 lb cherries chopped in half
1 1/2 cups cherry brandy
2 cups rum
2 cups or 1 lb butter
2 cups or 1 lb sugar
( brown or granulated)
10 large eggs
2 tsp.grated lime peel
2 tsp. vanilla extract
1 lb or 4 cups flour
4 tsp. Baking powder
2 tsp. ground cinnamon
1/4 cup browning or more
1 cup mixture of rum and cherry brandy

How to:

1. Soak the fruits ( prunes, raisins, currants, sultans, mixed peels and cherries) in rum and cherry brandy or blend fruits .
2. Line cake pans with double layers of wax paper.
3. Cream butter and sugar until light and fluffy.
4. Beat eggs one at a time.Pour in eggs into the batter and add lime peel and vanilla.
5. Combine flour baking powder and cinnamon,fold into creamed mixture gradually.
6. Add fruits and enough browning to give desired colour. Stir well. (optional: add Guinness when mixing the batter)
7. Placed lined baking pans and bake in a preheated oven at 250°F for first hour,reduce heat to 200°F- 225°F for the remaining 1 1/2 hours or until tester comes out clean.
8. Prick hot cakes and soak with a mixture of rum and cherry brandy.Cover and set aside to cool.


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