Caribbean black cake
Prep
20 mins
Cook
2 hrs
Servings
16
Difficulty
Hard
This Caribbean black cake is my go to dessert when I want to impress without spending hours in the kitchen. The beauty of this recipe is how straightforward it is, even though it tastes like you've been baking all day. I love using quality prunes because they're packed with fiber and natural sweetness, which means the cake stays moist for days. The dark rum soaks the fruit beautifully, creating that deep, luxurious flavor that makes this cake so special. With just twenty minutes of prep and a couple of hours in the oven, you'll have something truly memorable to share with friends and family.
Ella x
Ingredients
- 500 gramsmixed fruit
- 270 gramssoft prunes(roughly chopped)
- 500 mlsdark rum
- 250 gramsbutter(softened)
- 250 gramslight brown muscovado sugar
- 4british blacktail free range eggs(beaten)
- 1 tbspvanilla extract
- 3 tbspblack treacle
- 200 gramsself-raising flour
Detail level
Instructions
- 1
Put the mixed dried fruit and prunes in a bowl with the rum. Cover and leave to stand for at least 6 hours or overnight.
- 2
Tip the fruit and any unabsorbed rum into a food processor, and blend briefly until the fruits are chopped but not completely puréed.
- 3
Preheat the oven to 150°C, gas mark 2. Grease and line the base and sides of a 25cm loose-bottomed cake tin. Put the butter and sugar in a bowl, and beat with an electric whisk until very smooth and creamy. Gradually beat in the eggs, a little at a time, until thickened and smooth. If the mixture starts to separate, add a little of the flour.
- 4
Stir in the vanilla and treacle, followed by the flour. Once the flour is mostly combined, tip in the dried fruit mixture and stir in gently until evenly distributed. Transfer to the tin and level the surface.
- 5
Bake for about 2 hours or until the surface of the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tin. The cake will most likely dip a little in the centre, but this is normal. Store in an airtight container where it will keep well for several weeks before cutting.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Dark chocolate, chilli & salted pretzel slice
This is one of my favourite ways to use up a jar of chocolate sauce and create something that tastes far more impressive than it actually is. The magic happens when dark chocolate meets a hint of smoky chilli and the irresistible crunch of salted pretzels, all wrapped up in a simple sponge. Dark chocolate is packed with antioxidants, so you can feel a little virtuous with each bite. What I love most is that this comes together in just 15 minutes of prep and 40 minutes in the oven, making it perfect for when friends drop by unexpectedly. It's basically a one bowl wonder that never fails to impress.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Minted bean & burrata salad
Creamy burrata, sweet broad beans and fresh mint make for a brilliant summertime combo. Serve with crusty bread to mop up the delicious juices.
Reviews
Sign in to write a review.