Jamaican Traditional 'Black Cake" Recipe

When growing up this was my favourite time of the year. I loved the smell of cake  baking in our little  towns, although I hated picking sorrel. 

The fun part about wanting to help my Mom baked was at the end I got to have some finger licking for the raw cake mixture.




Here is my favourite recipe for a 2 lbs  Black cake

Ingredients

2 cups white sugar

2 cups butter

12 eggs

1 1/2 lbs of all-purpose flour

 1/2 lbs of  breadcrumbs

3-4  teaspoons baking powder

1/4 cup  rum (optional)

1 tablespoon lime juice

1 teaspoon vanilla extract

1 tablespoon almond extract

1 grated zest of one lime or orange

2 lb. Mixed Fruit

2 lbs. Raisins

1/2 lb. Prunes

1/2 lb. Dates

2 cups red label wine or port wine

1/4 cup dark molasses

 Half bottle of Browning (Use less if you don't like dark cake)

1/2 teaspoon ground nutmeg

1 teaspoon Rose Water (Optional)

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1 pinch salt

 

Directions

1. Preheat oven to 400 degrees F . Grease and flour 2 - 9 inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs 2 - 3 at a time, while adding flour mixture (Sift together flour, breadcrumbs, baking powder, nutmeg, allspice, cinnamon, and salt)
3. Add rum, lime juice, vanilla, almond extract, and lime/ orange zest.
4. Stir in blend mixed fruit, wine, molasses and browning
5. Bake in preheated oven for 45 to 50 minutes, or until a knife inserted into the center comes out clean.
6.  Pour Red Wine all over while still hot (Optional)

Soak Fruits for up to 3 months or more in advance

BLEND FRUITS:
(2 lbs. Raisins
1/2 lb. Prunes
1/2 lb. Dates
1 lb. Mixed Fruit
Red label Wine to soak fruits
6 tablespoons white rum