Caribbean Fruit Cake (Black cake, Wedding Cake)
Published on 21/11/2016 | In By Cleo |36 Comments
- Prep Time
- Cook Time
- 1 (9" x 3 3/4")
- (4.9 /5)
- 15 ratings
- 250g prunes (deseeded)
- 250g raisins
- 250g currants
- 250g sultanas or (125g sultanas & 125g dried cranberries)
- 50g mixed peel
- 125g glace cherries
- 250g butter
- 5 large eggs or six small-medium
- 2 cups self-rising flour
- 1 tsp grated lime zest
- 50g ground almonds (optional)
- 1cup soft brown sugar
- 8 oz. good red wine (e.g. Port or any you enjoy drinking)
- 6 oz. rum
- 2 oz. brandy
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2tbsp browning (Sarsons or Cross and Blackwell are good ones)
- For pouring over when done (optional)
- ¼ cup brandy and ¼ cup red wine mixed together
- Place the fruits into a food processor and chop fruits. The fruits may become a bit stiff to go round. Add 2 oz. of the wine and help it to rotate a bit smoother.
- Turn the fruit mixture out into a large bowl and add the remainder of the wine, cinnamon, rum, and brandy.
- Mix gently but thoroughly until all combined. (Traditionally the mixture is placed in an airtight glass bottle and left to soak for three weeks). (Optional)
- Preheat oven to 150*c/300*F
- Cream the butter and sugar until sugar is nearly dissolved (test by rubbing a bit of the mixture between and index finger.
- If the mixture is relatively smooth but a little grainy; add the eggs one by one, beating well after each addition.
- If the batter begins curdling towards the end, add a little of the flour to help it.
- Add the remaining flour a little at a time. Once the flour has been completely incorporated into the batter, add the fruit mixture and the browning to the cake batter.
- Mix thoroughly until all the browning is evenly distributed and the mixture is dark brown in colour
- Grease a 9" x 3 ¾ inch cake pan with butter.
- Place the cake pan on a large piece of greaseproof paper and using a pencil or pen, draw a circle.
- Cut the circle out and put it in the bottom of the cake pan, ink side down.
- Measure the height of the pan and cut a long strip of greaseproof paper and wrap it around the inside. Rub your fingers along to ensure it is stuck properly, and then remove any excess paper.
- Pour the cake batter into the prepared cake pan, use a spatula to level of the top of the batter and place in preheated oven.
- The cake will take approximately 2 hours to bake. Take out of the oven. N.B.: If pouring alcohol over the cake, do it at this stage when there are large open cracks. These will close as the cake cools.
- Allow the cake to cool completely in the pan before removing from the pan.
- The flavour is more intense as this cake ages. Therefore, I recommend baking it at least a week before you are ready to serve. However, it is still absolutely fantastic if served before.
- 1: Although this cake recipe has a fair amount of alcohol, the alcohol evaporates during the cooking process leaving behind just the fantastic flavour. If sharing with children or pregnant women, avoid pouring alcohol over the top of the cake when done
- 2. This cake can last several months, up to a year as the alcohol helps to preserve.
- 3. If icing this cake, avoid pouring alcohol over the top. We enjoy it better without that extra alcohol.
Rate this recipe
15 People Rated This Recipe
- (4.9 / 5)
36 Responses to Caribbean Fruit Cake (Black cake, Wedding Cake)
Leave a Reply Click here to cancel reply.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
#Foodiemum, creator of culinary art, wife and Mum of two.Read more about this chef..
HI MY NAME SAM I WANTS TO BAKE CAKE FOR MYFAMILY AND IF I WANTS TO BAKE 4 CAKE HOW MUCH FLOUR SUGAR,BUTTER AND EGGS I Need to used, so much for sharing recipe.
If you want to bake four cakes for your family, you need to to use 750g of each fruit except mix peel and glace cherries (use 150g mix peel and 375g glace cherries), 3 cups of sugar, 5-6 tbsp browning,
14 eggs, 750g butter, 6 cups self-rising flour, 6 cups liquid (you can decide how much wine, rum or brandy you include in that amount) also triple up on your cinnamon and vanilla extract, etc.
I plan on using your recipe to make a wedding cake. The client wishes to freeze the top tier of the cake, and I was wondering if this recipe freezes well?
Apologies for my slow response. I hope the wedding hasn’t already passed? I wouldn’t freeze the cake but it will keep in the fridge for up to a year. The reason is if you freeze it, it may affect the icing once it thaws out.
Hope this helps!
Thanks for the reply, I just wanted say the cakes turned out lovely very flavourful and not to moist. The cakes were baked for a wedding. Thank you
again for sharing your recipe.
Hi Jenny-Marie, thanks so much for the feedback; glad it came out well! Cleo
I am planning on baking this wonderful cake in January next year.
I soaked the dry fruits in sweet red wine + rum yesterday. It is in an air-tight glass jar and I intend on leaving it there for three weeks (it is day 2 today).
The top layer of the dryfruit- alcohol mixture looks dry, but the bottom is still visibly soaking in alcohol.
Should I add more alcohol so that all the dryfruit is covered in alcohol or should I just stick to the recipe, but stir every few days?
Kindly guide me; thank you.
Hi Lalita, if you used the amount of fruit to liquid it should be moist. Maybe you need to just mix the ingredients thoroughly so everything is coated. If the problem persists add a couple more ounces of wine.
Do you make cakes For the public
Hi Angela, Very sorry fir this late response. At the moment I don’t but if that changes will be sure to post on the site.
Hi Cleo, your cakes look lovely and I’d love to try this recipe. How much is a ‘cup’ in metric or imperial measures?
Hi Edith, extremely sorry about the delayed reply but here is a useful site to help with conversions in the future. https://m.convert-me.com/en/convert/cooking/?u=w.gram&v=50
There are others also available through a Google search.
Hi Cleo, your cake look delicious. I will like to make two cakes for the Holiday, I already have may fruits soaking and will like to have the right measurement in pounds for the cake
Hi Dale, thank you. I use specific measurements of alcohol to soak my fruits because it affects the finished product. As you have already soaked your fruits using different measurements, following my recipe may give a different result, depending on how little or how much liquid you have used. Try using one (1) cup of flour for every pound of fruit and 1 tsp baking powder if using plain flour. I cannot say what your result will be, based on the amount of liquid you have used but if you haven’t measured try these suggestions. Also, watch the video and see the texture to ensure that yours is similar. You may need to add more or less flour depending.
Hi there, I’m making this cake for a wedding and the recipe says 5eggs, but I have a print out that says 6 eggs. Which one is the correct egg amount
Hi Sorry for the delayed response. For future reference as eggs come in different sizes, it does not really matter greatly whether you use six or 5 eggs. If the eggs are large five are fine if they are small then six is better. I will add this detail to the recipe.
This would be my first time making cake since I was a little girl.
I only have all purpose flour. Do 8 need to by cake/self rising flour? If not how do I substitute with regular flour?
Hi Kiki, Self-rising flour is what I use now but originally I used all-purpose flour with baking powder in the Caribbean. For this recipe, you will need two teaspoons of baking powder, if you are using all-purpose flour. If you have used the all-purpose flour for making cakes before, it should be fine. Note: All-purpose flour is not the same as plain flour, I know from experience. However, it all depends on where you are in the world. I hope this response has helped.
Hi Kiki, I have found another Cornmeal/ Corn Flour that works really well for Pastelles. It is PAN and comes in an orange packet. It is available in some Asian shops as well as online. Have a very Merry Christmas.
Hi chef Cleo what is the preheat or heating degrees for the oven when baking the cakes? I am not sure as it’s not written thanks. Blessings
Hi Rae Rae,
The recipe does mention that you need to preheat the oven to 150 degrees Centigrade or 300 degrees Fahrenheit.
Jan 3/3/2021/4.30 pm Hi chef Cleo I’m going to bake wedding cake for 100 guest how many cakes should I make for the 100 guests
Hi Ms Janet,
I think 4 cakes should be enough for 100 guests, but you could make 5 in order to have some left over for yourself if you need to.
Hi Cleo thank you for your early reply now I know exactly where to go from here when I’m ready to make my cake for the wedding I’ll let you know exactly how it turn thanks again
This is the firs time I came across this site. Looking forward to trying this recipe.
Hi Cleo! I was wondering about the fruits in the food processor. What consistency should the fruit be after using it, like a paste or more chunky? I’m very excited to make this cake. I had one at my wedding in Jamaica 16 years ago and I will never forget it.
Thanks for your question. The fruits will be in-between a slightly chunky yet thick paste. Watch the video attached to the cake recipe to see more details.
I also have a question about the glacé cherries. I forgot to buy them. I want to get everything right. It seems like they would be important but just in case, is there a good substitute? I do have plenty of the mixed peel which i made myself for this recipe. Thanks again!!
The glace` cherries are not a must but they do add a bit of unique flavour to the cake. You can substitute with cranberries or use a mixture of some other fruits to make up the amount in the recipe. Do not add too much mixed peel to the cake as it can cause a bitter taste depending on what you used to make the mixed peel. If your mixed peel is sweet and was not made using citrus peel, feel free to substitute a bit extra for the glace` cherries. Hope this helps. Enjoy
Thank you so much for the help! I did look again for your cherries and couldn’t find the exact thing so I got dried cranberries fused with cherry juice 🤷🏼♀️
Hi, I need to make a wedding cake, around 4″ to 5″ high. Should I bake one cake by x5 the recipe in which case, how do I know when it’s baked inside? Or, should I bake lots of cakes and stack them, like a sponge cake – in which case, what do I use as a filling? Thank you
Each cake made from this recipe will have a height of approximately 2 1/2 inches if the same size pan is used. Therefore, you will only need to double the recipe to get a 5″ high cake. Caribbean fruit cakes and fruit cakes in general are heavier than sponges. You may need to use dowels to stack them in order to avoid collapsing the bottom layer.
Hope you find this response helpful.
This is nearly the same as my mums recipe although mum would use more spices and also a tsp of baking powder with the self raising flour. At last a cake with a spongy texture not the soggy pudding like texture which most West Indians on social media seem to make. Well done Cleo
Hi, I’m so glad you like it! Enjoy!
HI cleo if I want to package the cakes in a one pound container how much cake would this recipe give me, thank you
Hi Kimberly, this recipe is based on half-pound measurements. If you want one pound, you need to double everything in the recipe. Depending on the size of your pans, you will get either two large cakes or three medium cakes by doubling the recipe. Hope this helps!