How to Soak Dried Fruits for Black (Rum) Cake
The macerated fruit mixture is the star ingredient to any Caribbean black cake recipe. Prepare this recipe up to a year in advance of when you plan to make black cake, so that you’ll always be sure to have some on hand.
After watching my mother make black cake for years every Christmas, I’ve tried to get in the habit of preserving my fruits for the following year just after Christmas, so that I’ll easily have some on hand when I get all those requests in for baking cakes.
Some island bakers will tell you that they do the same, others only soak their fruits a few months in advance. It’s a matter of personal preference, but if you are short on time and need to make a rum cake quickly, you can also simmer the fruits on the stove in some port wine and rum for about 30 minutes, then let cool, in order to macerate your fruit mixture quickly.
Like with the preserving preference, the mixture of fruits you use is up to you. Traditionally, a mixture of raisins, currents, mixed peel, prunes, and glacé cherries (or maraschino if you can’t find glacé type) are used. But, you can use any combination you want, depending on what you favour eating.
You want check on your fruit mixture every now and then, and top it off with more alcohol, as it’ll be absorbed by the fruits the longer the store it. Remember: Don’t soak your fruits in a plastic or aluminium container. Only use glass, as the alcohol can react with the storage materials.
Rum-Soaked Dried Fruit Mixture (for Caribbean Black Cake)
Ingredients
- 450 g (1 lb) seedless raisins
- 225 g (1/2 lb) mixed glacé fruit or mixed citrus peel
- 225 g (1/2 lb) currents
- 110 g (1/4 lb) glacé cherries
- 110 g (1/4 lb) prunes
- 250 ml (1 cup) fortified or port wine, plus extra
- 250 ml (1 cup) rum, plus extra
Instructions
Depending on whether you need this fruit mixture right away, or you're prepping for next Christmas, use the applicable recipe from one of the two options below:
Advance Preparation Method:
- In a large, glass airtight container (like a mason jar), add in all the dried fruits.
- Pour in the wine and the rum until the fruits are just covered.
- Store in a cool, dark place, checking every week or so to make sure that the fruits are still immersed in the alcohol. Top up as needed.
- Best if prepared at least a week in advance of making traditional Caribbean black cake, but can be stored for about a year (the longer the better).
Quick Preparation Method:
- In a medium saucepan, combine the raisins, mixed peel, currents, cherries, prunes and wine over medium-high heat. When mixture just begins to boil, reduce heat and let simmer for about 30 minutes, stirring occasionally. Remove from heat.
- Stir in the rum and let the mixture cool to room temperature.
- Cover and set aside until ready to blend for black cake.
Notes
- This is just a guideline for soaking dried fruits. You can use more or less of any one ingredient depending on your preference.
- This recipe will make enough fruit mixture for about 4-6 8" cakes, depending on how much you want add to the batter. Feel free to double (or even triple) the recipe if you plan on doing lots of baking. This mixture can store for a very long time because of all the alcohol.
- You can use dried cherries in place of glace or maraschino cherries (which are sweeter).
- You want check on your fruit mixture every week or so, and top it off with more alcohol, as it'll be absorbed by the fruits the longer the store it.
- Don't soak your fruits in a plastic or aluminium container. Only use glass, as the alcohol can react with plastic and aluminum materials.
- For the Quick Preparation Method, the reason why the rum is added last, is because it's usually the most expensive of the two alcohols used in the recipe (we don't want that liquid gold evaporating while it's on the stove).
- Looking for an alcohol-free version? Just soak your fruits in pulp-free orange juice and use them the same day.