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Kareem of FibreOptics

Black Cake aka Rum Cake aka Christmas Joy

A dense, decadent dessert reserved for the holidays. Fruit cake's final form.
Print Recipe
Prep Time 2 days 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 days 2 hours 30 minutes
Servings: 60 adults
Course: Dessert
Cuisine: Caribbean, Jamaican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Fruit Mix
  • 5 cups red Kosher wine (1.25 L)
  • 8 tbsp overproof white rum (120 mL) (63% ethanol v/v)
  • 1 ¼ cup water (300 mL)
  • 2 cups prunes (500 g)
  • 1 cup Thompson raisins (250 g)
  • 1 cup red or green candied cherries (250 g)
  • 1 cup candied mixed peel (250 g)
  • 1 cup dried currants (250 g)
  • 1 cup citron (candied lemon peel) (250 g)
Cake Batter Mix
  • 4 cups butter (salted or unsalted) (900 g)
  • 1 lb white granulated sugar (450 g)
  • 1 lb brown (Demerara) sugar (450 g)
  • 4 lbs all-purpose flour (2 kg)
  • 15 eggs
Flavourings
  • 2 tbsp vanilla extract (30 mL)
  • 1 tsp lemon juice (4 mL)
  • 1 tbsp almond extract (15 mL)
  • 1 tbsp freshly ground nutmeg (15 g)
  • 1 tbsp ground cinnamon (15 g)
  • 1 tbsp mixed spice (15 g)
  • 1 tbsp mace of nutmeg (15 g)
  • 1 tsp Kosher salt (4 g)
  • ½ bottle caramel browning (150 mL)
  • 4 tbsp baking powder (60 g) (1 tbsp per cup of flour)
  • 2 lemons zest (30 g)
  • 2 oranges zest (40 g)

Equipment

  • 1 extra large mixing bowl
  • 1 large saucepan
  • 1 large wooden spoon
  • 4 large baking pan (diameter >20 cm)
  • 1 silicone spatula
  • 1 kitchen scale (optional)

Method
 

Preparation
  1. Assemble ALL ingredients and equipment.
Fruit Mix
  1. In a large saucepan, add 3 cups red Kosher wine (750 mL), 1 ¼ cups water (300 mL), 2 cups prunes (500 g), 1 cup raisins (250 g), 1 cup candied cherries (250 g), 1 cup mixed peels (250 g), 1 cup dried currants (250 g), and 1 cup lemon peel (250 g). Simmer everything on low heat for 45 min, stirring every 15 min.
  2. The dried fruits should absorb the water. After 45 min, remove from heat and let the mixture cool to room temperature. Once cooled, add 1 additional cup of red Kosher wine (240 mL) and 4 tbsp of overproof (63%) white rum (60 mL). Cover tightly and set aside to macerate for at least 2 days. Then, add the macerated fruit mixture to a blender with an additional cup of red Kosher wine (250 mL) and 4 tbsp of overproof white rum (60 mL) until the ingredients form a deep red thick paste.

Notes

Many of my childhood Christmas Breaks were spent toiling over making this recipe. I hope that you too can enjoy the fruits of this labour one day. Cheers, Kareem