Grenadian Black Cake Recipe

• 1 cup prunes, pitted and chopped
• 1 cup raisins
• 1 cup currants
• 1/2 cup dried cherries
• 1/2 cup dried figs, chopped
• 1 1/2 cups dark rum (plus extra for soaking and brushing)
• 1/2 cup port wine
• 2 cups dark brown sugar
• 1 1/2 cups unsalted butter, room temperature
• 6 large eggs, room temperature
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 tablespoon finely grated orange zest
• 1/2 cup burnt sugar (homemade caramelized sugar syrup)

Grenadian Black Cake Instructions

1. Combine the chopped prunes, raisins, currants, dried cherries, and chopped dried figs in a large glass jar or bowl.
2. Pour 1 1/2 cups dark rum and 1/2 cup port wine over the dried fruits, ensuring all fruit is submerged. Cover tightly and let soak for at least 3 days, or up to several weeks, stirring occasionally.
3. When ready to bake, line a 9-inch round cake pan with parchment paper, ensuring the paper extends above the rim. Grease the pan and paper thoroughly with butter.
4. In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, ground cinnamon, ground nutmeg, and ground allspice until well combined.
5. In a large mixing bowl, beat the room temperature unsalted butter with the dark brown sugar until the mixture is light and fluffy, about 4-5 minutes.
6. Add the eggs to the creamed butter and sugar one at a time, beating well after each addition to fully incorporate before adding the next egg.
7. Transfer the soaked fruit mixture (including any remaining liquid) to a food processor and pulse until a thick, chunky paste forms.
8. Stir the processed fruit mixture into the creamed butter, sugar, and eggs until evenly distributed.
9. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined and no streaks of flour remain.
10. Mix in the burnt sugar syrup, vanilla extract, almond extract, and finely grated orange zest until the batter is uniformly dark and fragrant.
11. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
12. Bake in a preheated oven at 275°F (135°C) for 2 to 2 1/2 hours, or until a skewer inserted into the center comes out mostly clean with a few moist crumbs.
13. Remove the cake from the oven and let it cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
14. Once cooled, brush the top and sides of the cake generously with additional dark rum or port wine. Wrap tightly in parchment and foil, and store in an airtight container, brushing with more rum or wine every few days for up to 2 weeks before serving.