Caribbean Black Cake Recipe
This speedy version of the classic Caribbean treat is a mainstay at important events. Featuring port, dark rum and dried fruits, it's rich and decadent – perfec
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Stand mixer
- Food processor
- Kitchen scale
- Sifter
- Fine-mesh sieve
- Microplane
- Pastry brush
- Cooling rack
- Cake pan
- Oven
- Pan
- Mixing bowl
- Spatula
- Toothpick
- Parchment paper
- Aluminum foil
- Measuring spoon
- Measuring cup
Ingredients
- 175g currants
- 175g raisins
- 100g prunes
- 50g glacé cherries
- 250ml port
- 200ml dark rum
- 3 tbsp dark brown sugar
- 3 tbsp port
- 225g unsalted butter softened, plus extra for the tin
- 100g light brown sugar
- 125g dark brown sugar
- 5 eggs
- 1 lime zested
- 1 orange zested
- ½ lemon zested
- 2 tsp vanilla extract
- 1 tsp almond extract
- 150g plain flour
- 1 tsp baking powder
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 70ml port
- 70ml dark rum
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