Caribbean black cake recipe | Sainsbury`s Magazine

Ingredients

• 350g currants
• 350g raisins
• 200g prunes
• 100g glacé cherries
• 50g candied mixed peel
• 500ml dark rum
• 400ml cherry brandy
• 200g light brown sugar
• 450g unsalted butter, softened, plus extra to grease
• 250g dark brown sugar
• 8 eggs
• 3 tsp vanilla extract
• 2 tsp almond extract
• 300g plain flour
• 2 tsp baking powder
• 2 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 80ml cherry brandy
• 80ml dark rum