Name: Black Cake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: three 9-inch cakes
Cuisine: caribbean
Ingredients: 1 750-ml bottle plus 3/4 cup port wine; 2 1/2 cups plus 3/4 cup white rum (such as Wray & Nephew); 1 pound pitted prunes; 1 pound dried currants; 1 pound raisins; 1 pound maraschino cherries; 4 sticks salted butter, plus more for the pans; 1 1-pound box dark brown sugar; 10 large eggs; 1 pound (about 3 1/2 cups) all-purpose flour; 2 1/2 tablespoons baking powder; 1 tablespoon freshly grated nutmeg; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1 teaspoon ground cloves; 2 tablespoons pure vanilla extract; 2 1/2 tablespoons browning or molasses

Directions

Combine the bottle of port and 2 1/2 cups rum in a large pot or bowl and add the prunes, currants, raisins and cherries. Soak the fruit for at least 2 days.
Preheat the oven to 350˚ 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.
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.
Add the flour, baking powder, nutmeg, cinnamon, allspice and cloves to the bowl and beat until combined, 1 to 2 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.
Bake the cakes until set and a toothpick inserted into the middle comes out clean, 1 to 1 1/2 hours. Remove the cakes from the oven and pour 3/4 cup each port and rum onto the hot cakes, dividing them evenly. Let cool completely.