Recipe courtesy of Brittney "Chef Stikxz" Williams
From:
Food Network Magazine
Black Cake
- Level: Easy
- Yield: three 9-inch cakes
- Total: 2 hr (plus 2 day soaking)
- Active: 30 min
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.
Cook’s Note
For the best flavor, let the cakes sit at least a day or two before eating.