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–+ servings
Overhead shot of the cassava black cake

Cassava Black Cake (Best Cassava Cake Recipe)

A Caribbean black cake twist made with cassava flour and rich rum-soaked fruits.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 16
Course: Dessert
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

For the soaked fruits (can be prepared ahead)
  • ½ lb seedless prunes chopped
  • 1 lb sultanas chopped
  • 1 lb currants chopped
  • 1 lb raisins chopped
  • 2 cups rum
  • 1 cup cherry brandy I like using Dekuyper brand
  • ½ lb mixed peel
For the cake
  • 2 cups cassava flour I use Bob’s Red Mill
  • 3 eggs
  • 2 tsp mixed essence
  • ¼ cup brown sugar
  • ¼ lb butter
  • 11 oz stout e.g., Guinness
  • ½ cup peanut butter
  • ¼ cup browning

Method
 

Prepare the fruit mixture
  1. Grind the soaked fruits and peel with the rum and brandy to your preferred texture. (See Note 1)
Preheat the oven
  1. Set your oven to 225°F. Grease two 8" baking pans.
Make the cake batter
  1. Cream butter, sugar, and peanut butter until smooth.
  2. Beat in eggs one at a time, mixing well after each addition.
  3. Gradually add cassava flour in batches. (See Note 2)
  4. Fold in the ground fruit mixture.
  5. Stir in the stout, mixed essence, and browning until fully combined.
  6. Pour the batter evenly into the prepared pans.
Bake
  1. Bake for 2 to 2½ hours or until a knife inserted in the center comes out clean.

Notes

Note 1: If you already have pre-ground fruit soaking, use 4 pounds of ground fruits for this recipe.
Note 2: Cassava flour is very light—add it in batches with your mixer on low speed to prevent it from puffing up everywhere.

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