Antiguan Black Cake

Ingredients

• 2 cups mixed dried fruit (raisins, prunes, currants), soaked in rum for at least 1 week
• 1 cup butter, softened
• 1 cup brown sugar
• 1 cup burnt sugar syrup or dark molasses
• 5 eggs
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 1/2 cup dark rum, plus more for soaking after baking
• 1/4 cup cherry brandy or port

Instructions

1. 1Blend the rum-soaked dried fruit in a food processor until it forms a thick, chunky paste.
2. 2Cream the butter and brown sugar together until light and fluffy.
3. 3Beat in the eggs one at a time, then stir in the burnt sugar syrup for color and depth of flavor.
4. 4Fold in the blended fruit paste until evenly combined.
5. 5Sift together the flour, baking powder, mixed spice, and cinnamon, then fold into the batter in batches, alternating with the rum and cherry brandy.
6. 6Pour the batter into greased and lined cake pans.
7. 7Bake at 300°F for 75 to 90 minutes until a skewer inserted in the center comes out clean, covering loosely with foil if the top browns too quickly.
8. 8While still warm, spoon additional dark rum over the cake, then wrap tightly and let it mature for at least a few days before serving.

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