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Cornish Black Cake
Cornish Black Cake is a traditional English recipe (originating in Cornwall) for classic dark, spiced, fruit cake with porter, molasses and muscovado sugar. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Black Cake.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Additional Time:
(+over-night soaking)
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesBaking RecipesCake RecipesBritish RecipesEnglish RecipesCornish Recipes
I've seen several versions of this cake some quite divergent. This is my own version that blends the best of the others. I've plumped for a stout-based recipe as it keeps the fruit moist, deepens the colour, adds a lot of flavour... and I brew my own!
Like a Christmas cake, this improves with age. I like to take out a wedge the day before I serve it as this definitely seems to improve the character of the cake.
Ingredients:
170g (6 oz) butter
170g (6 oz) soft muscovado sugar
3 medium eggs, beaten
225g (8 oz) plain flour
1 tsp mixed spice
1 tsp ground cinnamon
85g (3 oz) ground almonds
170g (6 oz) raisins
170g (6 oz) sultanas
85g (3 oz) chopped candied peel
120ml stout
2 tbsp black treacle (molasses)
Method:
The night before, weigh out the dried fruit and peel then transfer to a bowl and pour over the stout and treacle. Mix well to combine, cover with clingfilm (plastic wrap) or foil and set aside to soak over night.
The following day, pre-heat your oven to 150C (130C fan/300F). Butter and line a deep 18cm (7 in) diameter springform cake tin.
Cream together the butter and sugar until light and fluffy then add the eggs, one at a time, beating thoroughly to combine after each addition. Sift over the flour and spices then stir to combine with the wet ingredients. Finally add the fruit along with any left-over soaking liquid and the brandy. Stir to combine. You are aiming for a batter with a soft dropping consistency. If it's too stiff add a little hot water (or brandy/calvados/dark rum etc).
Turn into your prepared cake tin then level the top. Transfer to your pre-heated oven and bake for about 2 hours, or until just firm to the top. Cover the top with kitchen foil or brown paper half way through baking to prevent the surface from scorching.
Allow to cool in the tin for 15 minutes then carefully unmould and transfer to a wire rack to cool. When cold carefully peel off the lining paper, wrap in parchment and store in an air-tight tin. If you can keep it for a week to mature, all the better as the flavour will deepen significantly.
