Bajan Black Cake
A rich, dense, and intensely flavored fruitcake, Bajan Black Cake is a Christmas and special occasion staple in Barbados. It's made with a variety of dried fruits soaked in rum and port wine, combined with spices, and baked to a deep, dark hue, often enhanced with 'browning' (caramel coloring).
🧂 Ingredients
- 5 lbs Mixed dried fruits (raisins, currants, cherries, prunes, mixed peel)
- 0.25 lb Chopped nuts (almonds, pecans)
- 2.5 cups Dark Bajan rum
- 1 cup Port wine
- 2 cups All-purpose flour
- 2 tbsp Baking powder
- 2 tbsp Mixed spice (cinnamon, nutmeg, cloves, allspice)
- 1 cup Unsalted butter, softened
- 2 cups Dark brown sugar
- 5 large Large eggs
- 4 tbsp Browning (caramel coloring)
- 1 tsp Vanilla extract
- 0.5 tsp Almond extract
- 0.25 tsp Salt
👨🍳 Instructions
- 1
Combine all dried fruits, nuts, and citrus peel in a large bowl. Pour in the dark Bajan rum and port wine, ensuring all the fruit is submerged. Cover and let steep in a cool place for at least 3 weeks, stirring occasionally.
- 2
When ready to bake, preheat oven to 300°F (149°C). Sift together the flour, baking powder, mixed spice, and salt; set aside.
- 3
In a separate large bowl, cream the softened butter and dark brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
- 4
Add the steeped fruit mixture to the butter and egg mixture. Stir in the browning until the batter is a deep, dark brown color.
- 5
Gradually add the sifted dry ingredients to the wet ingredients, mixing with a wooden spoon until just combined. Do not overmix.
- 6
Butter and line two 9-inch loaf pans with parchment paper. Spoon the batter into the prepared pans, filling them about three-quarters full.
- 7
Place a small pan filled with water on the bottom rack of the oven to help keep the cake moist. Bake for 2 to 2.5 hours, or until a cake tester inserted into the center comes out clean.
- 8
Once baked, remove the cakes from the oven. While still warm, prick them all over with a skewer and slowly pour additional rum over them to moisten. Let the cakes cool in the pans for a few days to absorb the liquid before serving.
💡 Pro Tips
- ✓The longer the fruit steeps in the rum, the richer the flavor will be.
- ✓Browning is crucial for the cake's characteristic dark color and adds a subtle depth of flavor.
- ✓Hand mixing is preferred to maintain the cake's dense texture.
🔄 Variations
- Some recipes include pineapple jam for added moisture and flavor.
- A splash of Guinness can be added to the fruit soaking mixture.