Caribbean Black Loaves
Fair warning: This cake is potent. Similar to molasses-rich British pudding, black cake is a dense loaf cake filled with rum-soaked dried fruit. Traditionally served during the holidays or weddings in the Caribbean, this cake gets its robust flavor from dark molasses and dark rum and its bold, boozy notes from a generous pour of dark rum icing.
Caribbean Black Loaves
Makes 2 (8½x4½-inch) loaf cakes
Ingredients
1 cup (128 grams) chopped dates1 cup (128 grams) chopped dried cherries1 cup (128 grams) golden raisins1 cup (128 grams) dried currants1 cup (240 grams) plus 2 tablespoons (30 grams) dark rum, divided½ cup (120 grams) cherry brandy1 cup (227 grams) unsalted butter, softened1¼ cups (275 grams) firmly packed dark brown sugar½ cup (170 grams) molasses4 large eggs (200 grams), room temperature1 tablespoon (3 grams) orange zest1 tablespoon (3 grams) lemon zest1 tablespoon (3 grams) lime zest1 teaspoon (4 grams) vanilla extract¼ teaspoon (1 gram) aromatic bitters*2 cups (250 grams) all-purpose flour2 teaspoons (10 grams) baking powder1 teaspoon (2 grams) ground cinnamon½ teaspoon (1 gram) ground nutmeg¼ teaspoon ground clovesRum Glaze (recipe follows)
Instructions
In a medium bowl, toss together dates, cherries, raisins, and currants. Pour 1 cup (240 grams) dark rum and brandy over fruit. Cover and let stand overnight or for up to 3 days. (The longer it stands, the stronger the flavor.)
Preheat oven to 300°F (150°C). Line 2 (8½x4½-inch) loaf pans with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in molasses until completely incorporated. Add eggs, one at a time, beating well after each addition. Beat in zests, vanilla, and bitters. Add dried fruit and any remaining liquid (about ½ cup [120 grams]).
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Divide batter between prepared pans.
Bake for 1 hour. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 50 minutes more. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Brush loaves with remaining 2 tablespoons (30 grams) dark rum. Top with Rum Glaze. Store in an airtight container for up to 2 weeks.
Notes
*Because it is traditionally used in Caribbean black cake, we used Angostura aromatic bitters, available at local grocery stores or online.
Rum Glaze
Makes 1 cup
Ingredients
2½ cups (300 grams) confectioners’ sugar5½ tablespoons (82 grams) dark rum
Instructions
In a small bowl, whisk together confectioners’ sugar and dark rum until smooth. Use immediately.
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