Rum soaked fruits for Caribbean fruit cake

Black cake, also known as Caribbean fruitcake or rum cake, is a rich, flavorful dessert often enjoyed during the holiday season. It is also a traditional Guyanese wedding cake. It’s named black cake because of its deep, dark color and decadent flavor, achieved by soaking dried fruits in alcohol for weeks or even months. Today we will dive into how to soak fruits for black cake. The soaking process is essential because it allows the fruits to absorb the alcohol, infusing them with flavor and moisture, which are key to creating the perfect black cake.

What you will find in this guide

Let’s dive into the essentials of how to soak fruits for black cake. If you want to ensure that your black cake is bursting with flavor and has the perfect texture, this post will help you master the fruit soaking process which is key to the final texture of the cake.

  • How long to soak fruits
  • What types of fruits to use
  • What types of alcohols work best
  • The Quick Simmer method
Fruits infused with rum

Why Soak Fruits for Black Cake?

The primary purpose of soaking fruits for black cake is to infuse them with alcohol. This infusion enhances the fruits’ natural flavors while softening them, making them perfect for blending into the cake batter. Additionally, alcohol acts as a preservative, ensuring that the cake stays fresh for a longer period. The longer you soak the fruits, the richer and deeper the flavors become, and the more aromatic the cake will be.

Soaking fruits also allows you to experiment with different types of alcohol and fruits to create a cake that’s uniquely yours. Whether you prefer a deep, rich rum flavor or a lighter brandy infusion, soaking the fruits properly is the key to making an unforgettable black cake.

Dried raisins, currants, prunes, candied citrus peel and cherries with a container of rum for fruit cake.

The Best Types of Fruits to Use for Black Cake

For a classic black cake, you’ll need a variety of dried fruits. Here are the most common fruits that are used in this recipe:

  • Raisins: These are the foundation of any black cake. They provide sweetness and contribute to the cake’s dark color.
  • Currants: Currants offer a tart contrast to the sweetness of raisins, adding a touch of complexity to the flavor.
  • Prunes: Known for their rich sweetness and moisture, prunes help keep the cake soft and moist.
  • Cherries: Maraschino or dried cherries add a vibrant pop of color and a slight tartness to the fruit blend.

For a non-traditional version

  • Dates: Dates contribute a deep, natural sweetness and a dense, rich texture to the fruit mixture.
  • Dried Apricots: Apricots lend a slightly tangy flavor that balances the sweetness of other dried fruits.
  • Pineapple: Dried or preserved pineapple adds a tropical essence to the cake and complements the other fruits well.
Rum Infused dried fruits for Christmas cake

The Simmer Method for Infusing Fruits

This is a quick method of how to soak fruits for black cake. If you want to expedite the soaking process or give your fruits an extra flavor infusion, you can use a simmer method to quickly start the infusion. This method allows the alcohol to penetrate the fruits faster, creating a more intense flavor profile in a shorter period.

Here’s how to simmer the fruits:

  • Select Your Alcohol: For simmering, choose a combination of rum, port wine, and cherry brandy. While you can simmer the fruits in just port wine, it’s best to add dark rum to set the fruits, ensuring that they absorb the alcohol properly and infuse their flavors.
  • Simmer the Fruits: Add your dried fruits to a saucepan with the alcohol of choice. Let them simmer on low heat for about 30 minutes. This allows the alcohol to penetrate the dried fruits, and the gentle heat helps release the natural sugars and flavors of the fruit, making the infusion quicker.
  • Cool and Store: After simmering, allow the mixture to cool completely before storing it in an airtight container. This method is ideal for those who don’t have months to soak their fruits but still want a rich, flavorful black cake.
Fruits infused with rum for black cake

Types of Alcohol to Use to soak fruits

The type of alcohol you choose will significantly affect the flavor of your black cake. Each alcohol brings a unique characteristic to the table:

  • Dark Rum: Dark rum is the traditional alcohol used for soaking fruits in black cake. It provides a rich, bold flavor that complements the dark fruits and spices in the cake.
  • Spiced Rum: If you prefer a more aromatic cake, spiced rum can add an extra layer of flavor. Its blend of spices (like cinnamon, clove, and vanilla) pairs beautifully with the fruit mixture.
  • Brandy: Brandy offers a smoother, more refined flavor than rum. It can lend a slightly sweeter taste to the cake and adds warmth to the overall flavor profile.
  • Port Wine: Port is a fortified wine that is rich and sweet, making it a great option for soaking fruits. It brings a depth of flavor that works wonderfully in black cake.
  • Cherry Brandy: For an added fruity twist, cherry brandy provides a subtle tartness and sweetness that balances the rich, dark fruits in the cake. This is typically used with another alcohol as the base, such as rum or port wine.

If you’re feeling adventurous, you can experiment with different combinations of these alcohols to create a custom blend that suits your taste.

Dried fruits with rum in glass jar

How to Store Soaked Fruits

Once your fruits are soaked, it’s essential to store them properly to maintain their flavor and freshness. Here’s how you can store your soaked fruits:

  1. Use an Airtight Container: Store your soaked fruits in a glass jar or airtight container. Make sure the container is clean and completely dry before adding the fruit mixture.
  2. Keep it in a Cool, Dark Place: Store the container in a cool, dark place like a pantry or cupboard. Avoid placing it in direct sunlight or near heat sources, as this can cause the alcohol to evaporate and affect the fruit’s flavor.
  3. Stir Every Few Days: If you’re soaking your fruits for an extended period, give the mixture a gentle stir every few days for the first few weeks. This ensures the fruits are evenly soaked in the alcohol and that the flavors are evenly distributed.
  4. Add More Alcohol if Necessary: If the alcohol evaporates or the fruits absorb too much, you can top up the mixture with more alcohol to ensure the fruits stay submerged.
Pureed fruits for Caribbean black cake

How to Use the Infused Fruits

Once your fruits are fully infused, you’re ready to incorporate them into your black cake batter. Here’s how to use the soaked fruits:

  1. Drain the Fruits: Before adding the soaked fruits to your cake batter, you may want to drain them slightly to remove excess liquid. You can save the leftover alcohol for brushing the cake once it’s baked or for soaking the cake later on to enhance the flavor.
  2. Blend with Cake Ingredients: When mixing your cake batter, fold the soaked fruits in gently. The fruit mixture should be evenly distributed, ensuring every bite of cake is bursting with flavor.
  3. Preserve the Flavors: For an even more intense flavor, you can continue soaking the cake with the leftover alcohol after baking, often done in layers to keep the cake moist and flavorful.

Recipes to use Alcohol infused Fruits:

Soaking fruits for black cake is a key step in creating a moist, flavorful, and aromatic dessert. Whether you choose to soak your fruits for just a few weeks or months, the infusion of alcohol is what gives the cake its signature depth and richness. By following these tips on how to soak fruits properly, you’ll set yourself up for a delicious, festive treat that will be enjoyed by all!

Rum Soaked fruits

Get the Recipe Fruits for Black Cake

Ingredients
 

  • 3/4 lb raisins
  • 3/4 lb currants
  • 3/4 lb prunes
  • 1/4 lb candied cherries
  • 1/4 lb citrus peel
  • 2 cups dark rum or port wine

Instructions
 

  • Place fruits in a large glass or airtight container.
  • Pour alcohol of choice over fruits, making sure the fruits are submerged. Add more if needed.
  • Cover and store in a cool dark place for at least two weeks.
  • When ready to use, place in a food processor or blender and chop to desired consistency.

Video

Author: Jehan Powell