Bajan Black Cake

"This recipe is a version of the traditional fruit cakes made for Christmas but from a Caribbean point of view. This fruit cake, or variations, is served all over the Caribbean during the Christmas/New Years period. Bajan is another term for someone from Barbados."
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Ready In:
3hrs 35mins
2 cakes


  • 5 lbs mixed dried fruit (raisins, currants, prunes, cherries)
  • 14 lb nuts, chopped (almonds, pecans, walnuts)
  • 12 lb mixed citrus peel, chopped (lemon, lime, orange)
  • 14 lb pineapple jam
  • 2 lbs brown sugar, divided
  • 2 tablespoons mixed spice (cinnamon, clove, nutmeg, allspice)
  • 1 tablespoon vanilla essence
  • 1 tablespoon almond essence
  • 1 cup dark rum (Barbados)
  • 10 eggs
  • 12 ounces flour
  • 1 teaspoon baking powder
  • 1 lb butter or 1 lb margarine
  • 1 teaspoon salt
  • 1 cup port wine
  • 1 cup dark rum (Barbados)
  • 1 cup water
  • browning sauce (Kitchen Bouquet is preferred)


  • Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and 1/4 lb sugar. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more.
  • When ready to bake, cook fruit over a low heat with 1 cup of water for 15 minutes. Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time. Add this to the fruit mixture. Stir in enough browning to make the mixture dark brown in color. Add the flour and baking powder last.
  • Preheat oven to 300 degrees F. Place mixture into 2 baking pans that are greased and lined with 2 sheets of waxed paper. Fill the pans 3/4 full.
  • Bake for 2 1/2 to 3 hours. Test with skewer before removing from oven.
  • As soon as cakes are removed from oven, prick all over with skewer and pour slowly over them a mixture of rum and wine which the cakes will absorb.
  • Allow to remain in baking pans for 2 to 3 days to fully absorb liquor before serving.

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