Jamaican Black Cake

With 5 lb. of dried fruit and multiple dosings of dark rum, this aged Jamaican Black Cake is a treat for certified fruitcake fans. Named for its deep, dark color, the cake often features a splash of browning sauce—a burnt sugar syrup commonly used in Caribbean cooking for color and flavor—in the batter. In her version, chef Millie Peartree uses molasses instead. In a departure from other fruitcakes, the Caribbean version features puréed dried fruit rather than whole. Aging the cake for at least 2 weeks is imperative: The moisture is redistributed during the downtime and helps the cake feel rich and squishy rather than pasty. The final result is a cake with the texture of a plump Medjool date, somewhere between dense, silky, and chewy. This traditional Jamaican dessert is a fixture around the holidays, but is so beloved it’s often served at weddings and celebrations all year round.