Black Cake Recipe Sometimes called Wine Cake Recipe with Egg White Frosting

The following black cake recipe is a traditional Jamaican rum cake recipe. This unusual dark fruitcake is made mostly for weddings and Christmas. Although it is on my list of Christmas cake recipes, I do not make it every year because of the time involved. Some friends have called it my wine cake recipe or my rum cake recipe because of the amount of alcohol used in this cake recipe. It is whatever flavor they detect. Anyway it is a very good fruit cake recipe to try.

BLACK CAKE RECIPE

• 1 Pound minced raisins


• 1 Pound minced pitted prunes


• 1 Pound minced dried currants


• 1 Pound minced glace cherries


• 6 Ounces glace minced lemon peel


• 6 Ounces glace minced orange peel


• 3 Cups Concord grape wine


• 3 Cups dark rum


• 2 Pounds dark brown sugar


• 1 Cup water


• 4 ½ Cups flour


• 4 Teaspoons baking powder


• ½ Teaspoon nutmeg


• ½ Teaspoon cinnamon


• 2 Cups soft butter


• 10 Large eggs


• 1 Tablespoon vanilla


• 1 ½ Cups almond paste

Combine the raisins, currants, cherries, prunes, lemon and orange peel in a large bowl. Cover with the rum and wine and stir to mix. Cover and let set at room temperature for two weeks.

Preheat oven to 350F degrees.

Grease and flour 2 ten inch spring form pans.

Place 1 pound of brown sugar and the 1 Cup of water in a large heavy skillet. Bring mixture to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the sides. Boil until syrup is reduced to about 1 ¾ cups. Set aside the burnt sugar syrup to cool.

Sift the flour, baking powder, nutmeg and cinnamon in a bowl. In a large mixing bowl combine the remaining 1 pound brown sugar and butter. Beat until light and fluffy adding eggs one at a time and beating after each addition.

Beat in the vanilla, flour mixture and the burnt sugar syrup. Turn batter into a very large bowl and add the fruit mixture; Stir thoroughly to blend well.

Divide batter between the 2 prepared pans and bake each cake in the middle of the oven for almost 2 hours or until a pick comes out clean.

Remove cakes from the oven and let cool. Remove sides of the spring form pans and wrap cakes in clear plastic wrap. Let cakes stand at room temperature for 1 week.

Remove the plastic wrap. Divide almond paste in half and roll out between sheets of plastic wrap to fit over each cake trimming if necessary. Prepare icing.

ICING RECIPE (for black cake recipe)

• 7 Cups sifted powdered sugar


• 6 Large egg whites (room temperature)


• 2 Tablespoons fresh lemon juice

Place the whites in a large mixing bowl. Add the lemon juice and 4 cups of the powdered sugar. Start beating on high until soft peaks form. Gradually add the remaining sugar beating until stiff peaks form. Save 2 cups icing to pipe on with a pastry bag to decorate. Spread remaining icing on the tops and sides of the two cakes.

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