Black Caribbean Fruitcake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g mixed dried fruits (raisins, currants, prunes, cherries)</li><li class="ingredients-single-item">225g mixed candied peel</li><li class="ingredients-single-item">100g glacé cherries, halved</li><li class="ingredients-single-item">100g chopped dates</li><li class="ingredients-single-item">100g blanched almonds, chopped</li><li class="ingredients-single-item">350ml dark rum, plus extra for soaking</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">225g dark brown sugar</li><li class="ingredients-single-item">5 large eggs</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">1 tbsp almond extract</li><li class="ingredients-single-item">100ml browning sauce (or homemade burnt sugar)</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground nutmeg</li><li class="ingredients-single-item">1 tsp ground allspice</li><li class="ingredients-single-item">1/2 tsp ground cloves</li><li class="ingredients-single-item">100g blackstrap molasses (or treacle)</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">Zest of 1 lemon</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) round cake tin</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Large airtight container (for soaking fruits)</li><li class="equipment-single-item">Cheesecloth or muslin cloth</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin at least 3 days before baking (preferably weeks or months ahead). Place all dried fruits, cherries, dates, and candied peel in a large airtight container. Pour in the rum, ensuring all fruit is covered. Seal tightly and store in a cool, dark place, shaking the container every few days. This prolonged soaking infuses the fruits with rum's complex flavors and ensures a moist cake.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>When ready to bake, preheat your oven to 150°C (300°F). Prepare your cake tin by greasing it thoroughly and lining the bottom and sides with a double layer of parchment paper. The paper should extend about 5cm above the tin's rim to protect the cake during its long bake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>If not using commercial browning sauce, make your own burnt sugar: place 100g white sugar in a heavy saucepan over medium heat. Do not stir but swirl occasionally until sugar melts and turns very dark brown (almost black). Carefully add 100ml hot water (stand back as it will splatter), then stir until smooth. Allow to cool completely before using.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, cream together the butter and brown sugar until light and fluffy, about 5-7 minutes. This extended beating creates air pockets that help give structure to this dense cake, counteracting the weight of the fruit.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a tablespoon of the measured flour to stabilize it. Mix in the vanilla extract, almond extract, browning sauce (or burnt sugar), and molasses until well combined. The mixture will look very dark and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, whisk together the flour, baking powder, salt, and all the spices. Fold this dry mixture into the wet ingredients, being careful not to overmix as this would develop the gluten and toughen the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Drain the soaked fruits, reserving the liquid. Add the fruits, chopped almonds, and citrus zests to the batter, folding gently to distribute evenly. The batter will be very thick and fruit-laden - this is perfect.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spoon the mixture into your prepared cake tin, pressing down gently to eliminate air pockets and creating a slight dip in the center (this helps the cake rise evenly without doming). Tap the tin on the countertop a few times to settle the mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 2-2.5 hours, or until a skewer inserted into the center comes out with just a few moist crumbs. After the first hour, cover the top with foil to prevent over-browning. The cake is dense, so don't worry if it takes longer than expected to bake - it's better to ensure it's properly cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While still hot from the oven, poke holes all over the top with a skewer and drizzle with 3-4 tablespoons of the reserved rum. Let the cake cool completely in the tin on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When cool, remove from the tin but keep the parchment paper on. Wrap the cake in additional parchment paper, then in cheesecloth soaked in rum. Wrap tightly in foil and store in an airtight container.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Every week, unwrap the cake and "feed" it by brushing with additional rum, then rewrap. This feeding process develops the cake's iconic flavor and preserves it naturally. For best results, age the cake for at least 3-4 weeks before serving, though traditionally these cakes can age for months or even a year.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>When ready to serve, unwrap the cake and, if desired, decorate with a thin layer of marzipan or simply dust with powdered sugar. The cake will be incredibly moist, dark, and aromatic, with a complex flavor that showcases both the fruits and the rum. Slice thinly as it is very rich, using a serrated knife warmed in hot water between cuts for clean slices.</li></ol>