Tuesday, 24 December 2013

SOUL Post: Christmas Baking- Caribbean Black Cake

Seasons greetings all!

Here in our family, every year I make a Caribbean Black Cake. There are many recipies out there on the net. I use a recipe from my grandmother's age old recipe stash, from Christmas in the Caribbean. The Guyanese is different to the Jamaican version of black cake as it contains shortening as well as a few other ingredients.

To me what makes this cake unique is the addition of molasses adding a deep dark colour as well as richness to the cake. i'd recommend soaking your fruits months or even a year ahead if you can; this time next year you too can enjoy the taste of a traditional Caribbean Christmas cake  . The fruits mature over time and make for a rich  boozy unbeatable Christmas cake. I usually buy a huge bag of dried fruits that drench In large container with a mixture of whisky and rum; topping up throughout the year.

Here is the recipe:

                                            8oz currants                                             
                            8oz sultanas                            
                                4oz raisins                                
8oz butter
4oz cherries 
2oz shredded peel 
2oz chopped nuts 
2 tsp allspice
2 tsp cinnamon 
1 tsp ground mace and grated nutmeg   
                            8oz flour                            
8oz sugar
4-6 eggs
 half cup molasses
quarter pint brandy or rum
pinch soda

  1. Pick and clean fruit cut up or mince raisins. Soak fruit in rum or brandy if wish. 
  2. Prepare nuts and peel cut up cherries.
  3. Cream butter and work in sugar; beat well.
  4. Whisk eggs thoroughly and beat in sugar mixture.
  5. Sift flour and spices and stir lightly into mixture.
  6. Add fruit and soda dissolved in a little warm water.
  7. Turn into a lined cake pan and bake in a slow oven (275 degrees F.) for approx 3 hrs

NB if prepared mixture may be covered with greased paper and steamed for 2 hours then bake in a slow oven (300 degrees F.) for 1 hr.

Once cooled I soak the warm cake with a syrup. To make this heat a cup of molasses, some vanilla essence, any alchohol you have in the cupboard and brush onto the cake. This deepens the colour as well as makes the cake even richer. 

Everyday I brush the syrup onto the cake at least three days ahead of christmas. If you like you can even brush a cap ful of rum also. This cake is not for kids!

You will end up with a wonderful delish cake:

Merry Chrismas all!



  1. We didn't make any rum cake this year :(

    1. Try this recipe next year!
      I don't usually add the nuts. It's a winner everytime!