Black cake is rich, moist, and full of flavor. It’s made with dried fruits soaked in rum, warm spices, and a deep, dark color that comes from browning sugar. This traditional Caribbean dessert is perfect for holidays or special occasions. If you’ve never tried it before, get ready for a cake that’s bold, festive, and unforgettable.
Why We Love This
Black cake isn’t just a dessert—it’s a celebration. Rooted in Caribbean tradition, this rich fruit cake is packed with flavor, history, and love. It’s the kind of recipe that brings families together, especially during holidays when the smell of warm spices and rum-soaked fruits fills the kitchen.
What makes black cake so special? It’s the deep, complex flavor that comes from blending dried fruits—like raisins, currants, and prunes—that have been soaked for weeks (or even months) in dark rum or wine. Combined with spices like nutmeg, cinnamon, and allspice, every slice delivers a bold and unforgettable taste.
Here’s why this cake has become a beloved staple:
- Flavor depth – Soaked fruits, burnt sugar (or browning), and warming spices give this cake its signature richness.
- Moist texture – The long soak and slow baking result in a cake that stays soft and moist for days.
- Holiday tradition – Often served at Christmas, weddings, and celebrations, it carries a sense of nostalgia and joy.
- Aged to perfection – It only gets better with time, making it ideal for gifting or enjoying later.
Whether you’re baking it for the first time or continuing a cherished tradition, this black cake recipe is the perfect way to share something meaningful—and seriously delicious.
Ingredients with Quantities
Cake flour – Makes the black cake soft and tender. Avoid using all-purpose flour as it creates a rougher texture.
Baking powder – Helps the black cake rise. Do not swap with baking soda.
Salt – Brings out the flavors without making the cake taste salty.
Unsalted butter – Adds moisture and richness. You can use salted butter but cut the added salt in half.
Brown sugar – Gives the black cake deep flavor and a moist texture. Stick to brown sugar for the best results.
Vanilla extract – Adds warmth and enhances the cake’s flavor.
Eggs – Needed for structure and richness. Use large eggs at room temperature.
Soaked dried fruits – A mix of raisins, prunes, cherries, and more soaked in rum or wine. This is the heart of black cake.
Spices – Use ground cinnamon, nutmeg, allspice, and clove for warm, bold flavor.
Burnt sugar syrup – Gives black cake its dark color and rich taste. A must-have.
Rum or wine – Used for soaking the fruits and keeping the cake moist after baking.
Instructions
Making black cake is a labor of love, but it’s absolutely worth the effort. Take your time with each step and you’ll end up with a rich, moist fruit cake that’s perfect for any celebration.
Soak the Fruits
Combine raisins, prunes, currants, and glacé cherries in a jar. Cover with dark rum or sweet red wine. Seal and store in a cool place for at least a week or up to several months. When ready, blend the soaked fruits into a thick purée and set aside.
Preheat and Prepare
Preheat the oven to 300°F (150°C). Line an 8 or 9-inch round cake tin with parchment paper and grease the sides and bottom.
Cream the Butter and Sugar
Beat butter and dark brown sugar together until light and fluffy. Add the browning and mix well.
Add the Eggs
Add eggs one at a time, mixing well after each addition. If the mixture curdles, it will smooth out once the flour is added.
Combine Dry Ingredients
Sift flour, baking powder, cinnamon, nutmeg, and allspice in a separate bowl. Gradually fold into the wet mixture.
Mix in the Flavors
Stir in vanilla extract, citrus zest, and molasses. Gently fold in the blended fruit mixture. The batter will be thick.
Bake the Cake
Pour the batter into the prepared tin and tap gently to remove air bubbles. Bake for 2 to 2 ½ hours, or until a skewer comes out clean.
Cool and Brush
Cool the cake in the pan for 15 minutes, then transfer to a wire rack. Brush the top with extra rum or wine while warm. Once cooled, wrap the cake in parchment paper and foil, and store in an airtight container.
Pro Tips
Creating the perfect black cake is all about patience, preparation, and a few smart tricks that make a big difference in flavor and texture. Here’s how to make your cake even better:
Soak fruits early: The longer your dried fruits soak, the deeper and more complex the flavor. If possible, start soaking them several weeks—or even months—ahead of baking.
Use browning wisely: Browning adds color and a hint of bitterness to balance the sweetness. Don’t skip it, but don’t overdo it either—start with a tablespoon and adjust as needed.
Room temperature ingredients: Make sure your butter and eggs are at room temperature before you start. This helps the batter mix evenly and results in a lighter, more consistent texture.
Don’t rush the baking: Black cake needs a low, slow bake to cook through without drying out. Keep the oven steady at 300°F and avoid opening the door too often.
Test for doneness: Because of the dark color, it can be tricky to judge when it’s done. Insert a skewer in the center—if it comes out clean or with a few moist crumbs, it’s ready.
Wrap and age the cake: Once baked and cooled, brush the cake with extra rum or wine and wrap it tightly in parchment and foil. Letting it rest for a few days—or even a week—intensifies the flavor.
Moisture maintenance: If you’re aging the cake, brush it with a bit more alcohol every 2–3 days to keep it moist and aromatic.
Variations
Black cake is a deeply personal dessert, and every family has their twist. Whether you’re honoring tradition or putting your own spin on it, these variations let you make the recipe uniquely yours:
Alcohol-Free Black Cake:
If you prefer a non-alcoholic version, soak the dried fruits in grape juice or orange juice instead of rum or wine. The flavor will still be rich and fruity—just without the booze.
Spice it Up:
Feel free to add ground cloves, cardamom, or even a pinch of ginger if you want a warmer, more aromatic profile. Black cake welcomes bold spices.
Gluten-Free Option:
Swap the all-purpose flour for a 1:1 gluten-free flour blend. Just be sure to choose one that includes a binding agent like xanthan gum for best results.
Extra Moist Variation:
Add ¼ cup of sour cream or Greek yogurt to the batter for a softer, more tender crumb. It balances the richness beautifully and keeps the cake from drying out.
Serving Suggestions
Black cake isn’t just a dessert—it’s an experience. Rich, dense, and soaked with flavor, it shines best when paired with simple, thoughtful accompaniments that let it take center stage:
Slice and serve at room temperature: This cake is most flavorful when it’s not too cold. Let it sit out for about 30 minutes before slicing so the spices and fruit can really shine.
Top with whipped cream or a dollop of mascarpone: A soft, creamy topping adds contrast to the cake’s richness without overpowering its bold flavors.
Pair with a warm drink: Serve black cake alongside a mug of spiced tea, strong coffee, or hot cocoa. The combination is both cozy and comforting—perfect for celebrations or quiet evenings.
Dress it up for gifting: Wrap individual slices in parchment paper and twine, or place mini versions in decorative tins. It makes a heartfelt homemade gift, especially around the holidays.
FAQs
What is black cake made of?
Black cake is made with dried fruits (like raisins, prunes, and cherries) soaked in rum or wine, dark brown sugar, butter, flour, eggs, and a blend of warm spices. A key ingredient is burnt sugar or browning, which gives it its signature dark color and deep flavor.
How long should I soak the fruits?
Ideally, soak your dried fruits for at least one week, but many people soak them for several months—or even a year—for the richest flavor. If you’re short on time, a 24-hour soak or a quick simmer will still work well.
Does black cake need to be refrigerated?
Yes, once baked and cooled, black cake should be wrapped tightly and stored in the refrigerator. It keeps for weeks and even improves with time, especially if you “feed” it with a little extra alcohol every few days.
Can I make black cake without alcohol?
Absolutely. You can soak the fruits in grape juice, apple juice, or orange juice instead. The cake will still be flavorful and moist, just without the boozy kick.
Why is my black cake dry?
Dry black cake usually results from overbaking or too little fruit soaking liquid. Always check for doneness with a toothpick—if it comes out with a few moist crumbs, it’s perfect. Also, make sure the fruit mixture is juicy and well-blended into the batter.
black cake
Ingredients
For the Soaked Fruits:
- 1 ½ cups raisins
- 1 cup prunes pitted and chopped
- 1 cup currants
- ½ cup glacé cherries optional
- 1 ½ to 2 cups dark rum or sweet red wine
For the Cake Batter:
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar
- 1 tablespoon browning burnt sugar
- 4 large eggs room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 teaspoon pure vanilla extract
- Zest of 1 lime or lemon
- 2 tablespoons molasses
For Finishing:
- Extra dark rum or wine for brushing after baking
Instructions
Soak the Fruits
- In a large jar or container, combine the raisins, prunes, currants, and glacé cherries.
- Pour in the dark rum or sweet red wine until the fruits are completely covered.
- Seal and store in a cool, dark place for at least one week—or up to several months.
- When ready to bake, blend the soaked fruits into a thick purée. Set aside.
Preheat and Prepare
- Preheat your oven to 300°F (150°C).
- Line a round cake tin (8 or 9 inches) with parchment paper. Grease the sides and bottom.
Cream the Butter and Sugar
- In a large mixing bowl, beat the butter and dark brown sugar until light and fluffy.
- Add the browning and mix until well combined.
- Add the Eggs
- Beat in the eggs one at a time, mixing well after each addition.
- If the mixture looks curdled, don’t worry—it will come together once the flour is added.
Combine Dry Ingredients
- In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and allspice.
- Gradually fold the dry ingredients into the wet mixture.
Mix in the Flavors
- Stir in the vanilla extract, citrus zest, and molasses.
- Gently fold in the blended fruit mixture until fully incorporated. The batter will be thick and rich.
Bake the Cake
- Pour the batter into the prepared cake tin.
- Tap the pan gently on the counter to remove air bubbles.
- Bake for 2 to 2 ½ hours, or until a skewer inserted in the center comes out clean.
Cool and Brush
- Let the cake cool in the pan for about 15 minutes.
- Transfer to a wire rack and brush the top with extra rum or wine while still warm.
- Once completely cool, wrap the cake in parchment paper and foil. Store in an airtight container.