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Caribbean Pot Black Cake Recipe

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Black Cake (Caribbean Rum Soaked Fruit Cake) Alica's Pepperpot
Black Cake (Caribbean Rum Soaked Fruit Cake) Alica's Pepperpot from www.alicaspepperpot.com

Caribbean Pot Black Cake is a traditional cake recipe from the Caribbean Islands. The cake is made with dark, moist and spongy layers of rich chocolate cake. The cake is topped with a blend of fruits and spices, giving it a unique and flavorful taste. This recipe is perfect for special occasions such as birthdays, anniversaries, and holidays.

Description

Caribbean Pot Black Cake is a classic cake recipe that is popular in the Caribbean Islands. The cake is made with layers of moist and spongy chocolate cake. The cake is topped with a blend of fruits and spices, giving it a unique and flavorful taste. This cake recipe is perfect for any special occasion such as birthdays, anniversaries, and holidays.

Prep Time

This Caribbean Pot Black Cake recipe requires about 45 minutes of prep time. This includes gathering the ingredients, prepping the ingredients, and greasing the pans. This recipe also requires some chilling time before it is ready to be served.

Cook Time

This Caribbean Pot Black Cake recipe requires about 35 minutes of cook time. This includes baking the cake layers, blending the fruits and spices for the topping, and assembling the cake. Once the cake is assembled, the cake needs to be chilled for a few hours before it is ready to be served.

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup fresh or frozen fruit (mango, pineapple, banana, etc.)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Instructions

1. Preheat oven to 350 degrees F. Grease two 8-inch cake pans and set aside.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating until combined. Add the vanilla extract and mix until well combined.

4. Add the dry ingredients to the butter mixture and mix until just combined. Add the buttermilk and mix until just combined.

5. Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

6. While the cakes are baking, prepare the topping. In a medium bowl, mix together the fruit, cinnamon, nutmeg, allspice, and cloves. Set aside.

7. Once the cakes are done baking, remove from oven and let cool for 10 minutes. Carefully remove cakes from pans and place on a wire rack to cool completely.

8. Once the cakes are cool, place one cake on a serving platter. Spread the topping evenly over the cake. Place the other cake on top and spread remaining topping over top of cake.

9. Chill cake for at least 2 hours before serving.

Equipment

  • 2 8-inch cake pans
  • Whisk
  • Large bowl
  • Medium bowl
  • Electric mixer
  • Spatula
  • Wire rack
  • Serving platter

Notes

This Caribbean Pot Black Cake recipe can be made a day ahead and stored in the refrigerator until ready to serve. The cake can also be frozen for up to one month.

Nutrition: Per Serving

  • Calories: 400
  • Fat: 13g
  • Carbohydrates: 64g
  • Protein: 6g
  • Fiber: 3g
  • Sugar: 34g

Recipe Tips

For a lighter cake, you can substitute the all-purpose flour with whole wheat flour. You can also use a combination of different fruits for the topping to change the flavor of the cake. If you want a richer cake, you can add a few tablespoons of dark rum to the batter.


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