The Origin of Black cake, which is also made in other parts of the formerly British Caribbean, including Jamaica and Guyana, traces its roots to British plum pudding, with additional historical notes in the rum and molasses (or, better yet, burnt sugar) that flavor and color it.
Black cake is not that crumby and it has a dense texture like that of a fruit cake. The rich deep black color may resemble chocolate cakes, but actually it comes from the rum and wine soaked dried fruits that were grounded and mixed into the batter and most notably browning .
The taste of the cake feel like , the First bites are filled with a bit of sweetness that's the taste of sugar, raisins, prunes and cherries while the aftertaste is a subtle hint of wine, another primary ingredient. Black cake is a labor of love; fruits are soaked in wine or rum, depending on preference, for a year in tightly sealed mason jars.
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