Ingredients
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¾ cup pitted prunes (about 14-16 prunes depending on size)
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¾ cup raisins (8 ounces)
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¾ cup dried currants (3 1/2 ounces)
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¾ cup dried unsweetened cherries (3 1/2 ounces)
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2 ½ cups white rum, divided
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1 ½ cups Manischewitz wine
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1 cup (2 sticks) unsalted butter, softened, plus more for pans
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2 ½ cups dark brown sugar (1 pound)
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4 large eggs
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2 teaspoons finely grated lime zest (from 1 lime)
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2 teaspoons pure vanilla extract
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1 tablespoon pure almond extract
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1 ½ cups unbleached all-purpose flour, plus more for cake pans (7 ounces)
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2 teaspoons baking powder
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1 tablespoon ground allspice
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2 teaspoons ground nutmeg
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¼ plus 1 tablespoon dark unsulfured molasses
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¼ cup raw sliced almonds (1 ounce)
Directions
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In a large container with a tight-fitting lid, combine the prunes, raisins, currants, dried cherries, 1 1/2 cups rum, and Manischewitz wine. Stir to combine, cover, and set aside for at least two days (and up to 6 months).
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When you're ready to bake, preheat oven to 250°F. Lightly butter two 9-inch round cake pans and line bottoms with parchment. Lightly butter the parchment, then dust the interior of the cake pans with flour and tap out excess.
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Transfer soaked dried fruit and soaking liquid to a food processor. Pulse until a rough paste forms, with some fruit remaining slightly intact. Set aside.
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Beat the butter and brown sugar in a stand mixer fitted with the paddle attachment on medium speed until fluffy and aerated, about 8 minutes. Add the eggs to the mixture one at a time, beating after each addition. Beat in the lime zest, vanilla extract, and almond extract.
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Whisk together the dry ingredients flour, baking powder, allspice, and nutmeg in a small bowl. Working in two batches, gently beat the dry ingredients into the butter mixture on the lowest speed, just until incorporated. Add the pulverized dried-fruit mixture and the molasses and beat just to combine. Remove bowl from stand mixer and fold in the almonds with a rubber spatula.
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Divide the batter between the prepared cake pans and smooth the tops with a rubber spatula. Bake for 1 hour, then reduce the oven temperature to 225°F and bake until a cake tester inserted into the center comes out clean, 2 1/2 to 3 hours more. Set cakes on a wire rack to cool for 10 minutes then brush tops with reserved 1 cup rum. Let cakes rest for another 10 minutes; repeat brushing and cooling until all of the rum is absorbed.
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Invert the cakes onto large plates, and then wrap cakes in wax paper and then foil. Store black cake at room temperature for at least 1 day, and up to a month. Cut into wedges to serve.