Sponge Black Cake (Dundee) Recipe for Christmas by Chef Shaun 🇹🇹 Foodie Nation

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: apple juice

Non-alcoholic options maintain flavor without alcohol.

mixed dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits provide a lighter texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and budget-friendly.

Chop mixed dried fruits into even pieces.

In a small saucepan, add cherry brandy, white rum, and a cinnamon stick.

Bring the mixture to a boil, then reduce heat to low and add the chopped fruits to steep.

Caramelize brown sugar in a separate pan until dissolved, then add hot water to prevent recrystallization.

Combine the steeped fruits with the caramelized brown sugar mixture.

Transfer the mixture to a NutriBullet and process until it reaches a thick paste consistency.

Preheat the oven to 325°F (160°C).

Ensure all ingredients are at room temperature for even mixing.

In a mixing bowl, add room temperature butter and whip lightly before adding granulated sugar.

Mix the butter and sugar on low speed until incorporated, then increase speed to whip air into the mixture.

Beat eggs in a separate bowl with vanilla extract, then gradually add to the butter mixture.

Mix together dry ingredients: salt, Lion Brand baking powder, baking soda, freshly grated nutmeg, and tonka bean.

Alternate adding dry ingredients and evaporated milk to the butter mixture, mixing on low speed until incorporated.

Add lemon juice and the fruit mixture, mixing just enough to combine without overmixing.

Transfer the batter to a greased and floured 9-inch round baking pan, leveling it out.

Bake in the preheated oven for 45 minutes to 1 hour, checking for doneness by rotating the cake halfway through baking.

Check if the cake is done by ensuring it pulls away from the sides of the pan and springs back when touched.

Let the cake cool in the pan for 10 to 15 minutes before removing it from the pan and placing it on a plate to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens