3 ARTHUR’S RECIPE JAMAICAN BLACK CAKE MAKE AHEAD (AT LEAST 5 DAYS) — FRUIT BLEND 8 oz. pitted dried prunes (about 1¼ cups) 5 oz. raisins (about 1 cup) 5 oz. golden raisins (about 1 cup) 5 oz. dried cherries (about 1 cup) 2 ½ cups sweet red dessert wine (plus 1/4 cup reserved for finishing) Combine fruit and 2 ½ cups wine in an airtight container; cover and soak at least 5 days (up to a few months), adding wine as needed to keep fruit submerged. When ready to bake, blend until smooth; set aside. CAKE 1 cup all-purpose flour 1 cup plain breadcrumbs 1 Tbsp. baking powder 1 tsp. cinnamon 3/4 tsp. nutmeg 1/4 tsp. allspice 1/4 tsp. salt 1/2 lb. (2 sticks) butter, softened FINISH: 1/4 cup sweet red dessert wine (reserved) DIRECTIONS 1. Prep – heat oven to 250°F (121°C). Line a 10” pan and grease the sides. 2. Dry Mix – whisk flour, breadcrumbs, baking powder, cinnamon, nutmeg, allspice, and salt. 3. Cream – in a stand mixer, beat butter and brown sugar until fluffy (~3 minutes, medium). 4. Eggs & Flavor – beat in eggs one at a time. Mix in lime juice/zest, vanilla, and almond. 5. Combine – mix in dry ingredients just to combine. Fold in blended fruit, then browning and burnt sugar until evenly dark. 6. Bake – pour into 10-inch cake pan; parchment cake pan liner; bake ~2 ½ hours, until a toothpick tests clean. 7. Finish & Rest – cool 20 minutes in pan; unmold to a platter and pour 1/4 cup wine over top. Cool completely and rest overnight to absorb. Slice and serve. 1 ¼ cups dark brown sugar 5 large eggs 1 Tbsp. lime juice and lime zest 1 tsp. vanilla extract 1 tsp. almond extract All of the blended fruit mixture (above) 2 Tbsp. browning 2 Tbsp. burnt sugar
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