Black Cake (Caribbean Rum Soaked Fruit Cake)

Ingredients

• 1 lb prunes, pitted
• 1 lb currants
• 1 lb raisins
• 8 oz red glaced cherries
• 4 oz mixed peel
• 750 mL bottle port wine (or another dark red wine)
• 3-4 cups white or dark rum
• Keep one extra small bottle rum on hand
• 4 tablespoon brown sugar
• 4 tablespoon port wine
• 1 lb unsalted butter, softened (4 sticks)
• 1 lb sugar, demerara brown or white granulated (2 cups)
• 12 eggs
• Zest of one lemon
• Zest of one orange
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 teaspoons mixed essence
• 1 1/2 lbs macerated fruit mixture (about 3 heaping cups)
• 300 g all-purpose flour (2 1/2 level cups)
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground all spice
• 1/4 teaspoon ground clove
• 1/4 cup dark rum
• 1/4 cup cherry brandy

Instructions

1. 1

   Wash and dry all fruits. Mix together in...: Wash and dry all fruits. Mix together in a large bowl. Place fruits a little at a time in a food processor, food mill, or high-powered blender like a Ninja brand blender. Add enough wine to grind fruits to a paste. Repeat the process until the fruits have been macerated. Fruit mixture should not be too watery. Add 3-4 cups of dark rum. Stir and let mixture soak at minimum one week or even one year+. Adding more wine or rum periodically.

2. 2

   If using store-bought burnt sugar, skip this step....: If using store-bought burnt sugar, skip this step. Place sugar in a small saucepan. On low heat, turn the sugar with a spoon until it begins to caramelize. Once dark brown, add wine and remove from heat. Let cool completely.

3. 3

   Bring the eggs and butter to room temperature

4. 4

   Preheat the oven to 275 degrees F.

5. 5

   Line three 8-inch or two 9-inch baking pans...: Line three 8-inch or two 9-inch baking pans with parchment paper. Trim the paper and set it aside.

6. 6

   Crack eggs into a separate bowl one at...: Crack eggs into a separate bowl one at a time; remove the little white membrane from each egg (optional). Beat in zest, vanilla and almond extracts, and mixed essence. Set aside.

7. 7

   In a separate bowl, mix all dry ingredients....: In a separate bowl, mix all dry ingredients. Set aside.

8. 8

   In a deep mixing bowl or stand mixer,...: In a deep mixing bowl or stand mixer, cream butter, and sugar until fluffy and pale. Add the egg mixture a little at a time until completely combined with the butter-sugar mixture.

9. 9

   Add 1 1/2 lbs (3 heaping cups) in...: Add 1 1/2 lbs (3 heaping cups) in three parts to the macerated fruit mixture until it's completely blended in.

10. 10

    Add the flour mixture in four parts until...: Add the flour mixture in four parts until it is combined with the batter. Add one part at a time and mix the flour into the batter with a spatula until you no longer see flour in the batter. Alternatively, you can blend the flour in using a stand or hand mixer, but blend on the lowest speed.

11. 11

    Add one tablespoon of burnt sugar until the...: Add one tablespoon of burnt sugar until the desired color is achieved. If using store-bought burnt sugar, 4-6 tablespoons should suffice for a very dark cake. Mix well.

12. 12

    Pour batter into lined cake pans.

13. 13

    Bake at 275 degrees F for 60 minutes....: Bake at 275 degrees F for 60 minutes. Gently nudge the pan. Let the center bake for another five minutes if the center looks a little jiggly. When the cake comes out of the oven, pour the alcohol mixture on top and spread it evenly with a small pastry brush. When the cake is cooled, cover it with plastic wrap. The flavor is best after a few days.