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Saint Vincent Black Cake
Saint Vincent Black Cake is a traditional Saint Vincent and the Grenadines recipe for a classic rich fruit cake with rum and spices typically served for christmas or special occasions. The full recipe is presented here and I hope you enjoy this classic Saint Vincent and the Grenadines version of: Saint Vincent Black Cake.
prep time
25 minutes
cook time
150 minutes
Total Time:
175 minutes
Additional Time:
(+over-night macerating)
Serves:
8
Rating: 
Tags : Spice RecipesBaking RecipesCake RecipesSaint-vincent Recipes
This is the Saint Vincent and the Grenadines version of Caribbean black cake, which itself is based on Victorian British rich fruit cake (aka Christmas cake).
Ingredients:
160g raisins
50g currants
125g prunes, chopped
120g dried cherries, chopped
60g mixed candied peel
250ml dark rum
juice of 1 lime
230g unsalted butter, softened
200g brown sugar
4 eggs
250g plain (all-purpose) flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp sea salt
Method:
Mix together the raisins, currants, prunes, cherries, mixed candied peel, lime juice and dark rum in a large bowl. Cover and set aside to macerate over night.
Pre-heat your oven to 150°C. Grease and line an 8-inch square or round cake pan with parchment paper.
In a second large bowl, cream together the softened butter and brown sugar until light and fluffy. Add in the eggs one at a time, beating thoroughly to combine after each addition.
In a separate bowl, sift together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the butter mixture, mixing well until fully combined after each addition.
Add the soaked fruit mixture, including any remaining liquid, to the batter and stir well to incorporate.
Pour the resultant cake mixture into the prepared cake tin and smooth the surface with a spatula.
Transfer to the centre of your pre-heated oven and bake the cake for 120 to 150 minutes, or until a toothpick inserted into the centre of the cake emerges cleanly.
Allow the cake to cool completely in the tin before removing it and serving.
For an extra festive touch, you can decorate the cake with icing and additional candied fruit.
