Caribbean Black Loaves - Bake from Scratch
Caution: This cake is strong. Similar to the molasses-heavy British pudding, black cake is a rich loaf cake packed with rum-soaked dried fruits. Typically enjoyed during holidays or weddings in the Caribbean, this cake derives its intense flavor from dark molasses and dark rum, while its pronounced alcoholic notes come from a hearty drizzle of dark rum icing.
Yields 2 (8½x4½-inch) loaf cakes
- 1 cup (128 grams) chopped dates
- 1 cup (128 grams) chopped dried cherries
- 1 cup (128 grams) golden raisins
- 1 cup (128 grams) dried currants
- 1 cup (240 grams) plus 2 tablespoons (30 grams) dark rum, divided
- ½ cup (120 grams) cherry brandy
- 1 cup (227 grams) unsalted butter, softened
- 1¼ cups (275 grams) firmly packed dark brown sugar
- ½ cup (170 grams) molasses
- 4 large eggs (200 grams), at room temperature
- 1 tablespoon (3 grams) orange zest
- 1 tablespoon (3 grams) lemon zest
- 1 tablespoon (3 grams) lime zest
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon (1 gram) aromatic bitters*
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (2 grams) ground cinnamon
- ½ teaspoon (1 gram) ground nutmeg
- ¼ teaspoon ground cloves
- Rum Glaze (see recipe below)
In a medium bowl, combine dates, cherries, raisins, and currants. Pour 1 cup (240 grams) of dark rum and the brandy over the fruit. Cover and let it sit overnight or for up to 3 days. (The longer it sits, the more intense the flavor.) Preheat the oven to 300°F (150°C). Line 2 (8½x4½-inch) loaf pans with parchment paper.
In a stand mixer fitted with a paddle attachment, cream butter and brown sugar on medium speed until fluffy, approximately 3 to 4 minutes, remembering to scrape the sides of the bowl. Mix in the molasses until fully combined. Gradually add the eggs, one at a time, ensuring to beat well after each addition. Incorporate the zests, vanilla, and bitters. Add the dried fruits along with any remaining liquid (about ½ cup [120 grams]).
In a separate medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and cloves. With the mixer on low speed, slowly mix the flour mixture into the butter mixture, stirring only until combined. Divide the batter between the prepared pans.
Bake for 1 hour. Cover with foil and continue baking until a toothpick inserted into the center comes out clean, about 50 minutes more. Allow to cool in the pans for 10 minutes. Carefully remove from the pans and cool completely on wire racks. Brush the loaves with the remaining 2 tablespoons (30 grams) of dark rum. Top with Rum Glaze. Store in an airtight container for up to 2 weeks.
*We used Angostura aromatic bitters, traditionally found in Caribbean black cake, which can be purchased at local grocery stores or online.
Share your experience with us!
Rum Glaze
Yields 1 cup
- 2½ cups (300 grams) confectioners’ sugar
- 5½ tablespoons (82 grams) dark rum
In a small bowl, mix the confectioners’ sugar and dark rum until smooth. Use immediately.
We'd love to hear how it turned out!
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