St. Vincent Black Cake & Plain Cake! | Caribbean Black Cake for Easter | Island Fruit Cake with Wine

dark rum

🥗Healthier: apple cider

💰Cheaper: white rum

Apple cider provides a non-alcoholic option, while white rum is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is typically cheaper.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: canned fruits

Fresh fruits can be healthier, while canned fruits may be more economical.

Soak dried fruits in dark rum for at least 24 hours, preferably a week.

Preheat the oven to 300°F (150°C).

Grease and line a cake pan with parchment paper.

Cream butter and brown sugar together until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Sift together all-purpose flour, baking powder, cocoa powder, and spices.

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Fold in soaked fruits, citrus zest, and nuts until evenly distributed.

Pour the batter into the prepared cake pan.

Bake for 1.5 to 2 hours, or until a toothpick inserted comes out clean.

Cool the cake in the pan for 10 minutes before transferring to a wire rack.

Wrap the cooled cake in rum-soaked cheesecloth and store in an airtight container.

Allow the cake to age for at least a week before serving for best flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens