Black Cake

Step 1

Preheat oven to 275 degrees. Grease and line two 9 inch baking pans with parchment paper; set aside. In a bowl, mix flour, baking powder, salt, nutmeg, cinnamon, mace and cloves; set aside.

Place butter and sugar in a large bowl and mix until fluffy and light in color. Add eggs one at a time, mixing well after each addition to make sure egg is incorporated. Please don’t rush this step, adding the eggs too soon or too many at one time can cause the mixture to curdle or separate.

Add vanilla extract and almond extract to mixture, mix until incorporated.

Add 1 pound of the fruit mix to wet ingredients and mix well.

Add flour to wet ingredients, mix until smooth. Add caramel to achieve desired color. Divide equally between the 2 pans.

Bake for 2 to 2 1/2 hours, test by sticking a toothpick in the center, cake is done if toothpick comes out clean. Remove from oven and pour about 1 cup of rum on each pan of cake. When the cake absorbs the rum, add more rum two more times. Add rum weekly. Enjoy!

*To make your own caramel, add about 1/2 cup of sugar to a pan over medium heat. Sugar will melt and darken, cook until a deep dark color but not burnt.