Caribbean Black Cake

Preparation

1. Step 1

   Marinate the fruits: One month before making the cake, combine the raisins, currants, prunes, sultanas, cherries, mixed peel, rum and port in a large bowl and mix well. Using a food processor, working in batches of 2 cups at a time, roughly purée the fruits with about ½ cup of the soaking liquor from the bottom of the bowl.

2. Step 2

   Place the puréed fruits in a wide-mouthed gallon jar or plastic container along with all the remaining soaking liquor and cover. Let sit at room temperature for at least 1 month (and up to one year). If you don’t have time to soak them far in advance, you can prepare the fruits quickly by placing the puréed fruit and liquor in a large pot over medium-low heat, mixing often. Heat until steam begins to rise from the surface of the pot then cover and turn it off. Allow to sit at room temperature at least 8 hours (but the longer, the better).

3. Step 3

   Make the cake: Heat oven to 325 degrees. Spray two round, 9-inch cake pans with baking spray. Line the bottom of each pan with parchment and spray again. In a large bowl, whisk together the flour, baking powder, cinnamon and nutmeg; set aside.

4. Step 4

   In a stand mixer fitted with the paddle attachment, cream butter and sugar together over medium-high until sugar has dissolved and mixture is smooth and creamy. Beat in eggs one at a time, then add the lemon zest, mixed essence and bitters; mix well.

5. Step 5

   Using a slotted spoon, scoop the fruit from the jar (it should equal about 8 cups) and add it to the batter. Mix for 1 minute or until fully incorporated. (You will have leftover liquor from soaking the fruit, which can be used to start a new batch of marinated fruit.) Add the flour mixture in four parts and mix well between additions. Begin mixing on low speed to combine the ingredients, then turn the mixer to medium-high and mix until combined. (If your mixer is not large enough, you may transfer the mixture to a large bowl and add the flour by hand, beating well with a wooden spoon after each addition.) Add the burnt sugar syrup and mix well. The cake will look dark brown but not black. It will darken further in the oven.

6. Step 6

   Pour the batter equally between the prepared cake pans and bake at 325 degrees for 2 hours or until a cake tester inserted into the middle of the cake comes out clean (no need to rotate the cakes). Remove hot cakes from the oven and immediately brush each with 2 tablespoons of the dark rum.

7. Step 7

   Allow the cakes to cool slightly before turning them out onto a baking rack to cool completely (about 3 hours). Wrap cakes well in plastic or in an airtight container and let rest for 3 days before serving. Cake will keep, stored at room temperature, for up to 3 weeks. Unwrap once a week and brush or spray the cake with rum and rewrap.