Name: Black Cake Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Caribbean
Ingredients: 2 cups mixed dried fruits (raisins, prunes, currants, cherries); 1 cup dark rum; 1/2 cup red wine; 2 cups all-purpose flour; 2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground allspice; 1 cup unsalted butter; 1 cup brown sugar; 4 large eggs; 1 tsp vanilla extract; 1/2 tsp almond essence; 2 tbsp browning (burnt sugar); 1 tsp lime zest; 1 tsp orange zest

Black Cake is a rich, moist, and deeply flavorful Caribbean dessert, often made around the holidays or for special celebrations. It’s known for its dark color, dense texture, and a luxurious blend of dried fruits that are soaked in rum and wine, then blended into a smooth, fruity base. This cake is often considered the crown jewel of Caribbean baking, and once I made it myself, I could absolutely understand why.

Why You’ll Love This Recipe

I love how this cake brings together a perfect balance of spice, fruit, and booze. The texture is dense but moist, and the taste deepens the longer the cake rests. It’s the kind of dessert that impresses guests and fills the whole kitchen with a festive aroma while baking. Plus, it’s flexible—ideal for both gifting and holiday feasts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mixed dried fruits (raisins, prunes, currants, cherries)
Dark rum
Red wine
All-purpose flour
Baking powder
Ground cinnamon
Ground nutmeg
Ground allspice
Unsalted butter
Brown sugar
Eggs
Vanilla extract
Almond essence
Browning (burnt sugar)
Lime zest
Orange zest

Directions

I start by soaking the dried fruits in a mixture of dark rum and red wine, ideally for a few weeks, but at least overnight if I’m short on time. Once soaked, I blend them into a thick paste.
I preheat the oven to 300°F (150°C) and grease and line my cake pans.
In a mixing bowl, I whisk together the dry ingredients: flour, baking powder, cinnamon, nutmeg, and allspice.
In another bowl, I cream the butter and sugar until light and fluffy. Then I beat in the eggs one at a time.
I stir in the vanilla, almond essence, lime zest, orange zest, and browning to the creamed mixture.
Next, I add the blended fruit and mix until fully combined.
I gradually incorporate the dry ingredients, mixing until I get a smooth, thick batter.
I pour the batter into the prepared pans and bake for about 2 hours, or until a toothpick inserted comes out clean.
After baking, I let the cake cool in the pan for about 15 minutes before transferring it to a wire rack.
Once cooled, I brush the top with more rum or wine to keep it moist.

Servings and timing

This recipe makes about 12 to 16 servings. It takes around 30 minutes to prepare and about 2 hours to bake, with extra time needed for soaking the fruits—anywhere from overnight to several weeks, depending on preference.

Variations

I sometimes add chopped nuts like pecans or walnuts for extra texture.
For a less boozy version, I soak the fruits in fruit juice instead of alcohol.
I also like to make mini black cakes in muffin tins for individual servings during the holidays.

storage/reheating

I wrap the cooled cake tightly in plastic wrap, then foil, and store it in an airtight container. It can be kept at room temperature for a week or in the fridge for up to a month. For longer storage, I freeze it for up to 6 months. I refresh the cake every few days with a little rum to keep it moist. To reheat a slice, I warm it slightly in the microwave for 10–15 seconds.

FAQs

What is browning, and can I make it at home?

Browning is burnt sugar syrup used to give the cake its dark color and rich flavor. I sometimes make it at home by slowly caramelizing brown sugar and adding a bit of water.

Can I skip the alcohol in this recipe?

Yes, I use fruit juice like grape or apple juice as a non-alcoholic substitute. The flavor is slightly different, but still delicious.

How long should I soak the fruits?

I prefer soaking them for a few weeks for maximum flavor, but even an overnight soak will work in a pinch.

Can I make this cake ahead of time?

Absolutely. I usually make it a week or two ahead so the flavors can mature. It actually tastes better over time.

Do I need to refrigerate the cake?

Not necessarily. If I’m eating it within a week, I keep it at room temperature. For longer storage, I refrigerate or freeze it.

Conclusion

Black Cake is more than just dessert—it’s a tradition. Once I started making it, it quickly became a centerpiece for my holiday table. It’s rich, spiced, and full of flavor, and it only gets better with time. Whether I’m gifting it or savoring it slowly, this cake never disappoints.