Black cake, descended from British plum pudding, holds a special place in the hearts of Caribbean-born New Yorkers and their descendants, evoking nostalgia for the islands where it’s baking was a cherished annual tradition. Typically prepared just before Christmas, it becomes a staple of Christmas dinners and post-holiday snacking, enjoyed in thin slices for as long as it lasts.
Despite its problematic history, Black Cake has been embraced as a symbol of the creativity and resourcefulness of Caribbean people. It’s believed to have evolved from British colonizers’ plum pudding, with the addition of dried fruit, spices, and rum, creating something special and unique to Caribbean culture.
The uniqueness of black cake lies in its preparation: the fruit is soaked and combined with brown sugar and a bittersweet caramel called browning, resulting in a richer, deeper flavor profile compared to traditional American fruitcake. It’s akin to the difference between dark chocolate and milk chocolate – darker, more complex, and utterly captivating.
Ingredients of Black cake:
- 1 pound prunes
- 1 pound dark raisins
- ½ pound golden raisins
- 1 pound currants
- 1 ½ pounds dried cherries, or 1 pound dried cherries plus ½ pound glacé cherries
- ¼ pound mixed candied citrus peel
- 2 cups dark rum; more for brushing cake
- 1 ½ cups cherry brandy or Manischewitz Concord grape wine; more for grinding fruit
- ¼ pound blanched almonds
- 1 cup white or light brown sugar for burning, or ¼ cup dark molasses or cane syrup; more molasses for coloring batter
- 4 sticks (1 pound) butter; more for buttering pans
- 1 pound (about 2 ½ cups) light or dark brown sugar
- 10 eggs
- Zest of 2 limes
- 2 teaspoons vanilla extract
- ½ teaspoon Angostura bitters
- 4 cups (1 pound) all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
Official Source
Preparation of Black Cake:
Sure, here’s a detailed elaboration of the cooking method for the black cake recipe:
- Preparing the Fruit Mixture:
Combine prunes, raisins, currants, cherries, candied peel, rum, and brandy in a container with a tight-fitting lid at least two days before baking. Shake or stir occasionally to ensure the fruits are well-soaked in the alcohol, allowing them to absorb flavors and moisture for a more flavorful cake.
- Grinding the Fruit and Almonds:
- When ready to bake, transfer the soaked fruit and almonds to a blender or food processor.
- Work in batches if needed to ensure the machine can handle the mixture.
- Grind the mixture to a rough paste, leaving some chunks of fruit intact for texture.
- Add a little extra brandy or wine if the mixture becomes too thick to process smoothly.
- Burning the Sugar (Optional Step):
- Place a deep, heavy-bottomed pot over high heat. Next, add white or light brown sugar to the pot and melt it, stirring with a wooden spoon.
- Continue stirring until the sugar darkens and begins to smoke. Once the sugar is almost black, carefully add boiling water to the pot, stirring as it may splatter.
- Finally, turn off the heat and set aside. This burnt sugar will add depth of flavor and color to the cake batter.
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Preparing the Cake Batter:
- Preheat the oven to 250 degrees Fahrenheit.
- Butter the cake pans and line the bottoms with a double layer of parchment or wax paper to prevent sticking.
- In a mixer, cream together the butter and brown sugar until smooth and fluffy.
- Mix in the eggs one at a time, followed by the lime zest, vanilla extract, and Angostura bitters.
- Transfer the mixture to a large bowl and set aside.
- In a separate bowl, combine the flour, baking powder, and cinnamon.
- Fold the dry ingredients into the butter mixture until well combined.
- Stir in the fruit paste and the burnt sugar or molasses until evenly distributed. The batter should have a medium-dark brown color.
- Baking the Cakes:
- Divide the batter evenly among the prepared cake pans, filling them almost to the top.
- Then, bake the cakes in the preheated oven for 1 hour. After 1 hour, reduce the oven temperature to 225 degrees Fahrenheit. Following the initial hour of baking, continue baking the cakes for an additional 2 to 3 hours, or until a tester inserted into the center comes out clean.
- Finally, remove the cakes from the oven and let them cool on a wire rack.
- Finishing the Cakes:
- To ensure moisture and flavor, while the cakes are still hot, brush their tops with rum.
- After they have cooled completely, continue to brush them with more rum, repeating until each cake has absorbed about 4 tablespoons of rum. Once cooled, the cakes can be removed from the pans and served immediately, or they can be tightly wrapped in wax or parchment paper and foil for storage.
This detailed cooking method ensures that each step is clearly explained, allowing for successful preparation of the delicious black cake.
Nutritional Analysis per serving (48 servings):
- 344 calories
- 10 grams fat
- 5 grams saturated fat
- 0 grams trans fat
- 3 grams monounsaturated fat
- 1 gram polyunsaturated fat
- 58 grams carbohydrates
- 3 grams dietary fiber
- 41 grams sugars
- 4 grams protein
- 58 milligrams sodium