Light Jamaican Black Cake with Strawberries and Cream

Ingredients

• Soak the Fruit
• Combine all dried fruits in a large glass jar or container with a tight-fitting
• Pour rum, port, cherry brandy, vanilla, almond extract, and lime zest over the f
• Seal tightly and store in a cool, dark place for at least 2 weeks, preferably 1-
• Shortcut : Combine fruit and liquors in a saucepan, warm gently over low heat fo
• Make the Browning
• Place sugar in a heavy-bottomed saucepan. Cook over medium heat, stirring consta
• Carefully and very slowly add the first ¼ cup water to the pan—it will sputter v
• Add boiling water and stir until the burnt sugar dissolves into a thick, dark sy
• Prepare the Fruit Paste
• Drain soaked fruit, reserving any remaining liquid
• Process fruit in a food processor until it forms a thick, chunky paste—not compl
• Make the Cake
• Preheat oven to 300°F . Grease a 9-inch round cake pan and line with parchment p
• In a stand mixer with paddle attachment, cream butter and brown sugar until very
• Beat in browning and molasses until combined
• Add eggs one at a time, beating well after each addition. Scrape down bowl betwe
• In a separate bowl, whisk together flour, baking powder, cinnamon, allspice, nut
• Add flour mixture to butter mixture in three additions, mixing on low just until
• Fold in the fruit paste thoroughly—the batter will be very thick and dark
• Scrape batter into prepared pan, smoothing the top. Tap pan firmly on counter to
• Bake
• Bake 2-2½ hours until a skewer inserted in the center comes out clean and the ca
• Every 20-30 minutes, check the top. If browning too quickly, tent loosely with f
• Cool in pan 30 minutes, then turn out onto a wire rack
• Feed the Cake
• While cake is still warm, poke holes all over the top and bottom with a skewer
• Brush generously with rum, allowing it to soak in. Wrap tightly in cheesecloth,
• Store in an airtight container. Feed with additional rum every few days for up t
• Minimum: Let cake rest, wrapped, at least 2-3 days before serving
• Prepare the Strawberries
• Reserve a few beautiful strawberries for garnish. Quarter the remainder
• Toss quartered strawberries with sugar, lemon juice, and rum if using. Macerate
• Make the Cream
• Beat cold cream, powdered sugar, vanilla extract, and vanilla bean seeds until s
• To Serve
• Place cake on a serving plate and dust lightly with powdered sugar if desired
• Pile whipped cream generously on top, allowing it to cascade naturally
• Spoon macerated strawberries and their juices over and around the cream
• Garnish with halved fresh strawberries and mint leaves