Caribbean Black Cake
Dried fruit macerated in rum for months, folded into a dark, spiced batter and fed again after baking.
- Prep
- 60 min
- Cook
- 120 min
- Total
- 180 min
- Serves
- 12
- Difficulty
- Advanced
- Course
- Dessert
Ingredients
- Mixed dried fruit900 g
- Dark rum350 ml
- Browning3 tbsp
- Butter250 g
- Brown sugar250 g
- Eggs6
- Grated nutmeg1 tsp
Preparation
- 1
Macerate the fruit in rum for at least two weeks, ideally longer.
- 2
Blend the soaked fruit to a coarse paste with a little of its liquid.
- 3
Cream butter and sugar, add eggs one at a time, then fold in flour, spices, browning and fruit paste.
- 4
Bake at 150°C for around 2 hours, until a skewer comes out with moist crumbs.
- 5
Brush the warm cake with rum and let it mature for several days.
Tips
- — Feed the cake weekly with a tablespoon of rum for a deeper, rounder flavour.
Nutrition
Nutrition per serving · Calculated
- calories
- 468 kcal
- protein
- 5 g
- carbs
- 62 g
- fat
- 18 g
- fiber
- 3.4 g
- sugars
- 44 g
- sodium
- 210 mg
Caribbean Rum
Caribbean PantryCane spirit that shaped Caribbean history, cooking and celebration.
- Origin
- Born in the Caribbean from sugar cane
- Flavour
- Grassy and vegetal (agricole) to deep molasses and vanilla (traditional)
- Calories / 100g
- 231 kcal
- Seasonality
- Year-round
The story behind this ingredient
From Barbadian pot stills to Martinican rhum agricole AOC, rum is both a product of a painful history and a craft the region has made its own.
This ingredient means something to them
Nadège Pierre
Guadeloupe · Pastry and rum desserts
“Rum in a cake should whisper, not shout.”
Meet the chefWant to go further?
You discovered the ingredient. Now learn how to master it.
Rum Pastry Masterclass
Black cake, rum syrups and macerations, with a tasting of agricole and molasses rums.
- Sat, 7 Nov 2026, 18:30 · 210 min
- Pointe-à-Pitre, Guadeloupe · In person · €95
