The Ultimate Belizean Black Cake Recipe

Belizean Black Cake is a rich, fruity cake that is a popular choice for special occasions, especially during the Christmas season. The cake is steeped in colonial influences, local traditions, and the use of native ingredients. It is believed to have originated in the 17th century when English settlers brought over the tradition of English pudding, which was then modified by African slaves and their descendants who evolved it into a rich rum cake. The key ingredients include dried fruits, nuts, and rum, which come together to create a moist and dense cake with a unique flavour and deep, rich colour.

Soak fruits in rum and brown sugar

Soaking the fruits in rum and brown sugar is a crucial step in making a Belizean black cake. This step ensures that the fruits are infused with the rum and brown sugar flavours, adding to the rich and moist texture of the cake. Here is a detailed guide on how to soak the fruits:

Firstly, you will need to gather the fruits and the rum. The traditional Belizean black cake typically includes a variety of dried fruits such as raisins, prunes, dates, cherries, and mixed peel. You will need an equal amount of each fruit, usually around 1/2 lb of each for a standard-sized cake. For the rum, it is recommended to use a strong, high-quality rum, such as Traveller's Gold Rum. The amount of rum required may vary depending on the recipe, but generally, you will need enough to completely cover the fruits.

Once you have gathered the ingredients, you can start the soaking process. Begin by combining the rum and brown sugar in a large container. The amount of brown sugar can vary depending on your taste preferences, but a good starting point is 1 cup of brown sugar for every 1-pint of rum. Mix the rum and sugar until the sugar is completely dissolved.

Next, add the fruits to the rum and sugar mixture. It is important to ensure that the fruits are completely covered by the liquid. If needed, you can weigh the fruits down to keep them submerged. Leave the fruits to soak for at least 7 days, and up to several months if you want a more intense rum flavour. The longer the fruits soak, the more plumped and infused with rum they will become.

During the soaking process, you can occasionally stir the mixture to ensure that the flavours are evenly distributed. You may also choose to simmer the mixture on low heat for a few minutes to help the fruits absorb the rum and sugar syrup. If you do simmer the mixture, allow it to cool completely before proceeding to the next step.

Once the fruits have finished soaking, drain the excess rum into a separate container. This rum can be added to the cake batter or used to sprinkle over the finished cake for an extra punch of flavour.

Now, your rum-soaked fruits are ready to be added to the cake batter! Follow the rest of your chosen Belizean black cake recipe for baking instructions and enjoy the delicious aroma of your cake as it bakes.

Cream butter and sugar

To make a Belizean black cake, you'll need to cream butter and sugar. This is an important step in baking, as it ensures your cake will have the right texture. "Creaming" refers to the process of beating softened butter and sugar until they form a uniform, fluffy, and smooth mixture. The sugar should be dissolved and evenly dispersed, and the butter should be malleable enough to emulsify with other ingredients like eggs. This process also creates air pockets in the butter, lightening the structure of the mixture.

To cream butter and sugar, you'll need an electric hand or stand mixer, a large mixing bowl, and softened butter at room temperature. If using a stand mixer, install the paddle attachment and place the butter and sugar in the bowl. If using a hand mixer, place the butter and sugar in a large bowl. Start by beating the butter and sugar together on low speed until they are mostly incorporated. Then, increase the speed to medium-high and beat for 1-2 minutes, or until the mixture is smooth, pale yellow, and has increased in volume. Be sure to scrape down the sides and bottom of the bowl with a spatula at least once or twice during the process.

Perfectly creamed butter and sugar will have a fluffy appearance with peaks and valleys in its texture. The sugar will appear dissolved, but you'll still feel the sugar granules when you rub the mixture between your fingers. If you under-cream the butter and sugar, your cake may not rise properly and turn out dense and heavy. Over-creaming can also alter the final texture, making the cake gummy and dense, or causing it to collapse during baking or cooling.

Add eggs, flour, spices, stout and colouring

Now it's time to add the eggs, flour, spices, stout, and colouring to your Belizean black cake mixture. In a large mixing bowl, cream the butter with the remaining sugar. Now, add your eggs, one at a time, mixing well after each addition. Take your time with this step, as it's important to fully incorporate each egg before adding the next.

Next, gently fold in the dry ingredients: flour, spices, and baking powder. Alternating with the stout beer, remember to fold the mixture gently, rather than beating it. If you're not using black colouring, you can add some dark molasses at this stage to give your cake a deep, dark colour and a deliciously moist texture.

At this point, your cake batter should be an enticingly rich, dark brown colour. Give it a final stir to ensure all the ingredients are fully combined, then set it aside while you prepare the fruits.

Coating the fruits with a mixture of egg and flour before adding them to the batter will help them stay suspended in the cake, rather than sinking to the bottom. This step is especially important given the dense, rich texture of the Belizean black cake.

Finally, gently fold the fruits into the cake batter, taking care not to overmix. Your Belizean black cake batter is now ready for the oven!

Bake for 3 hours

Now it's time to bake your cake! Preheat your oven to 275°F-300°F. Place your filled baking pans in the oven and bake for 3 hours. If you're using a higher temperature, you may need to adjust the baking time slightly—check your cake after 2 hours and see how it's doing.

While your cake is baking, you can make the butter hard sauce. Beat the butter until fluffy, then fold in the powdered sugar. Finally, add the vanilla and brandy or rum and combine.

After 3 hours, your Belizean black cake should be ready. To check, insert a toothpick into the centre of the cake—if it comes out clean, your cake is done. If there is batter on the toothpick, return the cake to the oven and check again after 15 minutes.

Remove the cake from the oven and let it cool completely. As soon as it's out of the oven, you can sprinkle more rum, brandy or wine on top if you like. You can also serve it with a decadent butter hard sauce.

Sprinkle with rum and store

Once your Belizean black cake is baked, cooled, and garnished with cherries and walnuts, it's time for the final step: sprinkling with rum and storing. This step is essential to the unique flavour and character of the cake, and it's what makes it a true Belizean treat.

Sprinkling the cake with rum not only adds a punchy dash of flavour but also helps to preserve the cake. You can use your favourite variety of rum, but a good option is to stick with the Traveller's Gold Rum that is often used in the cake batter itself. The amount of rum you sprinkle is up to your preference—some like their cake soaking wet, while others prefer it a bit drier.

After sprinkling the cake with rum, it's important to let it rest and allow the rum to permeate the cake fully. This process can take a few days, and during this time, the cake will become more moist and its texture will change. The cake will continue to absorb the rum, and its flavour will intensify. If you plan to store the cake for an extended period, you can sprinkle it with additional rum, brandy, or wine before storing it. This will enhance the flavour even further and ensure a moist, delicious cake whenever you decide to enjoy it.

Belizean black cake is typically made during the festive season and is a beloved Christmas treat in Belize. It's a rich, dense, and moist cake, packed with dried fruits, nuts, and spices. The addition of rum is what gives the cake its distinctive kick and makes it a perfect dessert to serve during celebrations. So, whether you're enjoying a slice during the holidays or sharing it with loved ones at a wedding, the sprinkling of rum is what takes this cake to the next level.

Frequently asked questions