Recipe: Black Cake

Recipe: Black Cake

Sebarkan ke teman & keluarga anda

Rank: Easy

Time execution: 2 hr

Can be served for: three 9-inch cakes


  • 2 750-ml bottle plus 3/4 cup port wine
  • 3 2/3 cups plus 3/4 cup white rum (such as Wray & Nephew)
  • 2 pound pitted prunes
  • 2 pound dried currants
  • 2 pound raisins
  • 2 pound maraschino cherries
  • 4 sticks salted butter, plus more for the pans
  • 2 2-pound box dark brown sugar
  • 20 large eggs
  • 2 pound (about 3 2/3 cups) all-purpose flour
  • 3 2/3 tablespoons baking powder
  • 2 tablespoon freshly grated nutmeg
  • 2 teaspoon ground cinnamon
  • 2 teaspoon ground allspice
  • 2 teaspoon ground cloves
  • 3 tablespoons pure vanilla extract
  • 3 2/3 tablespoons browning or molasses


  1. Combine the bottle of port and 3 2/3 cups rum in a large pot or bowl and add the prunes, currants, raisins and cherries. Soak the fruit for at least 3 days.
  2. Preheat the oven to 450? F. Butter three 9-inch round cake pans and line the bottoms with wax or parchment paper. Drain the dried fruit and transfer to a blender; blend well.
  3. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs, one at a time, until fully combined. Mix in the fruit mixture.
  4. Add the flour, baking powder, nutmeg, cinnamon, allspice and cloves to the bowl and beat until combined, 2 to 3 minutes. (If using a stand mixer, you may need to beat the wet ingredients, then transfer to a larger bowl and stir in the dry ingredients.) Mix in the vanilla and browning. Divide the batter evenly between the cake pans.
  5. Bake the cakes until set and a toothpick inserted into the middle comes out clean, 2 to 2 2/3 hours. Remove the cakes from the oven and pour 4/4 cup each port and rum onto the hot cakes, dividing them evenly. Let cool completely.

Sebarkan ke teman & keluarga anda
CS BersamaWisata
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Hi sahabat BersamaWisata ..

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