Well, Christmas is upon us once again and I for one am looking forward to a great one 🙂
Growing up with a Scottish mother and a Canadian father of British stock, you’d have thought that Christmas pudding or fruit cakes would feature predominantly around the holiday season… Well they weren’t, and quite frankly whenever I did try them, I thought they tasted horrible.
It wasn’t until I had started working at the Bamboo Dining Lounge and it’s Caribbean influence that I discovered “Black Cake’, a delicious rum infused fruit cake from Jamaica.
I was hooked.
Here is my Paleo version of this classic Christmas Caribbean sweet bread. I hope you enjoy a small peice over the holidays with me.
- 1 cup pitted dates
- 1 cup dried figs
- 1 1/4 cups port wine
- 1 1/4 cups rum, such as Appleton or Mount Gay
- 1/2 cup sliced almonds
- 1/2 cup dried cherries or craisons
- 1/2 cup currants
- 1/2 cup candied orange peel
- 1/2 cup dried prunes
- 1/2 cup dark raisins
- 1/2 cup golden raisins
- 1 1/2 cups coconut oil, plus more for greasing cake pans
- 1 1/2 cups almond flour, sifted
- ½ cup coconut flour
- ½ cup tapioca flour
- 1 cup honey
- ½ cup molasses
- 1 teaspoon baking powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- 5 eggs
- Add the dates, figs, port, rum, the almonds, dried cherries, currants, candied orange peel, prunes and dark and golden raisins to a food processor.
- Process this mixture until the dried fruit is broken down into smaller chunks (Allow it to soak in the rum for at least 2 hours 30 minutes, but preferably for 2 to 3 days).
- Preheat the oven to 350 degrees F.
- Grease 2 cake pans and line them with parchment paper.
- In a stand mixer, combine the coconut oil, flours (almond, coconut, tapioca), honey, molasses, baking powder, allspice, cinnamon, cloves, nutmeg, salt and eggs.
- Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients.
- Divide the cake batter between the prepared cake pans.
- Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside.
- Bake for 1 hour 30 minutes.
- Sprinkle the remaining port and rum on top of the cakes and let them cool.
These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen.