• FOR THE CAKE
  • 1 lb unsalted butter
  • 1 lb sugar
  • 8 eggs
  • 1 tsp lemon essence
  • 2 tsp lime rind (zested)
  • 2 tsp almond essence
  • 2 tsp vanilla
  • 1 lb all-purpose flour
  • 4 tsp baking powder
  • 2 tsp mixed spice
  • 1/2 tsp grated nutmeg
  • THE FRUIT BASE
  • 1 lb pitted prunes
  • 1 lb raisins
  • 1 lb currants
  • 1 bottle cherry brandy
  • 1 bottle rum
  • THE BROWNING
  • 1 lb brown sugar
  • 1/2 cup boiling hot water


The smell of black cake at Christmas. Ahh boy.. Just make sure you don’t have too much! Below is a nice little recipe for two 5lb cakes that you can share.

Three days before:

Chop all the fruits and place in a large bowl. Pour cherry brandy and rum and leave in a cool corner, covered, so that it can soak up the alcohol.  3 days before is optimum but the longer you leave it the better! One day should be minimum though!

Baking day – Blend Fruits:

Pour the soaked fruit and remaining juices into a blender and blend until thick and chunky.

Prepare The Browning:

Burn the sugar until it has caramelized and add hot water gradually. Let this mixture cool.

1. Preheat oven to 275F 
2. Cream the butter and sugar.
3. Add eggs one at a time, mixing in
4. Add lemon zest, almond essence and vanilla
5. Mix and sift flour, baking powder, mixed spice and nutmeg.
6. Gradually add sifted ingredients to creamed mixture
7. Mix in fruit base and ‘browning’ prepared earlier
8. Pour batter into greased baking dishes
9. Bake for 3 hours
10. Once removed from the oven soak with equal portions of rum to your liking

Enjoy!


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