This recipe is modified from an original black cake recipe. Two reasons, first – I chickened out with going too dark on the sugar – it looked black but clearly didn’t come out as black as the pictures I’ve seen of black cake. Second, I was never a big fruit cake fan – not a lot of you are, but when I come across a great tasting recipe like this one (and my mom’s last year), I want to make a convert of you. As well, it can’t be all bad if you use the dried fruits you don’t mind having plain. My combination works for me – no mixed peel, no cherries – no mincemeat so to speak (sorry mum). So here is my 2020 Christmas Treat #2 – a minced-fruit Cake recipe for you to try. It seems like a long recipe but it really isn’t. It contains my comments – process likes/dislikes/expectations in the “Directions” and that’s what makes it look long – hopefully it is why you come to my site for recipes.
Disclaimer – fruits used are variable based on your preferences. For you to like this cake it is of particular importance is to use ones you like to eat. Once you have selected your choice, you need to pulse whatever fruit/nuts you are using, into a chunky paste with the alcohol, and then store it for a couple of weeks until ready to bake. I minced my fruit on November 20th and baked it December 2nd – no magic date, it’s just when I was ready to bake. The longer it marinates in the fridge, the better. Just remember to stir it to redistribute the alcohol every couple of days. This recipe makes 2 – 9” x 2” square containers so if you want to try a smaller batch just divide in half for 1 – 9” x 2” pan. Remember with any cake, as long as you keep your proportions the same, you shouldn’t have a problem with your recipe. This one calls for 3 lbs of mixed dried fruit and nuts. Use any combination but if this is too much, just use 1 ½ lbs of the combo of your choice – just remember to also divide all the other ingredients in half as well – 5 eggs, ½ lbs butter etc. (no I’ve never made that mistake!).
So that is my spiel on proportions and flavors. The other thing that needs to be mentioned is the blackening of the sugar. Critical to actually call it black cake – which I’m not (so to all my West Indian/Guyanese friends, cut me some slack 🙂 ). I’ve had this cake when family and friends have made it. It is very flavorful and just a little bit intoxicating. It must be a thing to see how much booze a cake can actually hold before consuming it!! You need to be brave with the blackening, I think mine got to a very deep dark brown, because based on the color of the baked cake, it definitely didn’t get black. That’s okay, it still tasted great and that is without the traditional painting the cake with more rum (oh there will be rum, copious amounts of rum before the 25th, some might even make it onto the cake! 🙂 ). I took the blackening of the sugar to a level I was comfortable with. Do be careful when adding the water – severe splash-back warning, hence my suggestion to place the pot in the (clean) sink before adding the boiling water to it and stirring. Boiling water will slightly reduce the splash back but it will happen.
Everything else about this recipe is standard cake fare. You are a pro at this so I will let you get on with it. It really is a very tasty cake, and once basted with rum (the cake not you) every couple of days until consumed, well let’s just say YMU I mean YUM!!! We are at #2 on the treat list – only 10 more to go!! Wash your hands, wear a mask, socialise according to your local guidelines and don’t forget to download the Covid 19 application for your phone. We will get through this! In the meantime, as always – enjoy!
Ingredients
For the fruit:
½ lb craisins
½ lb currants
¼ lb dried blueberries
¼ lb dried apricots
½ lb chopped cashews
¼ cup Whisky
1 cup Rum
Directions for fruit:
In a large bowl combine the craisins, currants, blueberries and apricots – mix well
Using a food processor, and in batches, pulse 1/3 of the dried fruit with 1/3 cup of the rum to get to a chunky paste (in other words, no whole pieces of fruit should be visible) – set aside
To the same processor – no need to rinse, add the cashews and pulse with a little of the whisky, into bits
Combine the dried fruit and cashews with any remaining alcohol – stir well – cover and refrigerate for 2 weeks or longer – up to 3 months – stirring every few days to allow all the fruit to soak in the alcohol
For the cake:
1 1/2 cups granulated sugar
1/3 cup boiling water
1 pound unsalted butter, plus more for preparing the pans
1 pound dark brown sugar
10 eggs
2 limes, zested
3 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
Substitutions:
Dates would be great in this recipe
Paint the cakes with Grand Marnier or Brandy for a more sophisticated taste
If you really miss the decorated top, use some maraschino cherries and sliced almonds to make a design on top of the cake before baking – it’s your cake!
Directions
When ready to bake, remove the fruit/nuts from the fridge and give it one last stir – set aside
Make the dark sugar syrup – over medium heat and using a non-stick heavy bottom pot add the sugar and stir – it will seem futile at first but will start to melt as the sugar gets hotter – keep a close watch on this, take your cues from visual and smells
Continue stirring until the sugar darkens – dark brown to black – there will be some smoke
When the sugar is almost black, place the pot in the sink and carefully add the boiling water – it will bubble and splutter so stand back
When it stops sputtering, slowly stir the water into the sugar – set aside
When cool enough – taste the sugar syrup – it should taste slightly bitter, if it tastes burned, don’t use it as it will transfer into the finished product – just do it again – you will have left over syrup, throw a couple of tablespoons into your next shortbread recipe (store in the fridge – bring to room temp before using)
Prepare the cake pans by melting 2 tbsp. of butter and then brushing 2 x 9” square pans with the melted butter – I like it in square tins, this is rich cake and a thin slice is more than enough to offer – there’s if they want
Line the bottom of the tins with parchment paper and brush the surface of the parchment with additional/leftover melted butter – set aside
Preheat oven to 250f – you could bake this at regular temperatures 325f – 350f, but because the fruits are minced, this temperature works well
In a stand or hand mixer (or by hand – I remember doing this with my mum), cream the butter and brown sugar until light and fluffy
Crack the eggs and put into a large measuring cup – pour one egg at a time into the mixer – beat well before adding the next one
Once all the eggs have been mixed – add the lime zest and extracts, mix and transfer to a large bowl – set aside – it will look curdled, but it is okay it all comes together once flour and dried fruit are added
In a smaller bowl, whisk together the flour, baking powder, cinnamon and nutmeg
Slowly fold the dry ingredients into the batter
Then add the browned sugar mix, start with ¼ cup, then add additional amounts by the tablespoon – the batter should get darker
I don’t recommend eating raw batter, but you need to do the taste test as adding too much of the sugar mix will alter the taste so use a different finger tip each time you try it – or just wash it after each try, add the dried fruit and mix well by hand
Divide batter among the prepared cake pans, smooth the top
– Note: the 4 teaspoons of baking powder will give you a little rise – the density of the cake will prevent it from rising too much, so fill to about ¼” from the top – the baked product will rise to the top when baked then settle slightly
Bake for 2 hours at 250f – check with a toothpick at 1 hour and 45 minutes and then again accordingly – mine took 2 hours exactly
When the cakes are out of the oven, poke some holes in the top and pour an additional ¼ cup of rum over the cakes – allow to soak in and let cool for 1 hour before flipping out of the pan onto a wire rack
When completely cool, wrap the cakes in cheesecloth and plastic wrap – place in an airtight container – ideally plastic and place in a cool location (not the fridge)
At least once a week (or more frequently) paint the cakes with additional rum
When serving, cut into small slices and serve – wrap any leftover cake back in the original cheesecloth/plastic wrap and return to a cool space
These cakes keep for up to a month in a cool dry place (longer if wrapped well and stored in the freezer)
