The wine-soaked black cake is much more than just a dessert; it's a culinary experience that has been cherished and shared throughout generations in Colombian families. This exquisite treat combines the richness of dried fruits, deep notes of chocolate, and the irresistible essence of wines and spirits, harmoniously blending to create a symphony of flavors that delight and surprise those who taste it.
Imagine a special occasion, perhaps a Christmas celebration or an anniversary, where the table is laden with delicious dishes steeped in history. At the center of the table, the wine-soaked black cake glistens like a jewel, inviting you to dive into its layers of flavor and texture. As you take the first bite, your taste buds dance to the rhythm of the macerated dried fruits and aromatic spices, while the flavors of wine and liquor warmly and soothingly caress your palate.
The wine-soaked cake, or black cake, has gained significant popularity over the years, thanks to its unique wine flavor. This cake has won over many palates, and because of that, it has become increasingly popular and ever more delicious.
Colombian Black Cake or Wine-Soaked Cake
Join us in preparing a traditional wine-soaked cake, a unique and delicious treat, perfect for birthdays, parties, or weddings. Delight your guests and cook with us.
Differences from other recipes
In this black cake recipe, you don't have to wait long for the cake to develop its flavor. We've devised a much simpler method. Stay with us to learn more.
It's a cake that combines the flavor of wine with a touch of rum and the extraordinary taste of grapes.
We thought of you when creating this recipe – a simple and easy-to-make treat.
What is black cake?
The black cake, also known as wine-soaked cake, wedding cake, or bride's cake, is a treat made with wine and either raisins or plums, which, combined with other ingredients, form this unique recipe.
This cake is very popular in Colombia and is typically served on special occasions, such as baptisms, first communions, birthdays, weddings, and even during Christmas.
How to make wine-soaked cake at home?
Four days before baking the cake, place raisins, plums, and figs in a container with half of the wine and rum. Set aside until you're ready to make the cake.
Preheat the oven to 180°C (350°F) and grease and lightly flour the cake mold. Blend the set-aside raisins. Now mix the dry ingredients (flour, baking powder, cinnamon, cloves, and nutmeg). Cream the butter and sugar together until smooth. About 8 to 10 minutes into creaming, add vanilla and the eggs, one at a time.
Reduce mixer speed and gradually add the dry ingredients. Stir in the blended raisin mixture and finally add molasses or burnt sugar syrup, mixing until fully combined.
Pour the mixture into your prepared mold and bake for 40 to 50 minutes. To test for doneness, insert a toothpick into the cake – if it comes out clean, it's done. After baking, let it cool for about 10 minutes before unmolding. Moisten the cake with the remaining rum and wine, cover it with plastic wrap, and set it aside until you're ready to serve or decorate.
The most prominent flavors are that of wine and raisins. Combining them intensifies the flavor, making this recipe a treat. If you'd like to reduce the wine flavor, you can lessen its quantity and the time the raisins soak in it.
Tips and Recommendations
- You can adjust the wine content based on how strong or subtle you want the cake flavor to be.
- The amount of raisins, plums, and figs can be adjusted to your liking.
- Start the toothpick test after the cake has baked for 40 minutes since it might be ready earlier or later than the stated time. Remember, even if you use the same oven temperature, the ambient room temperature can influence the baking.
Why make this recipe?
Frankly, even though this recipe might seem challenging, it's straightforward. Its preparation is very simple, and you can make it ahead of time without any issues. You can let the cake sit for a day or two after baking, and I assure you, its taste will remain the same. It's suitable for any special occasion and can appeal to anyone's palate. You'll love it.
- Pears in Red Wine: A unique way to use wine in other dishes.
- Mandarin Cake: We love extraordinary recipes, and this is one of them. Give it a try!
- Papaya Mousse: An easy and delightful dessert worth making and enjoying to the fullest.
- 1 cup of seedless prunes.
- 1 cup of raisins.
- ¾ cup of sweet wine.
- ¼ cup of rum.
- 1 cup of figs soaked in sugar.
- ½ lb of butter.
- ½ lb of sugar.
- 6 eggs.
- ½ lb of flour.
- 1 teaspoon of baking powder.
- ½ teaspoon of ground cinnamon.
- ¼ teaspoon of ground nutmeg.
- ¼ teaspoon of ground cloves.
- 1 teaspoon of vanilla essence.
- 1 ½ tablespoons of molasses or burnt sugar syrup.
- Four days before preparing the cake, place the raisins, prunes, and figs in a plastic container with half of the wine and rum. Set aside until you're ready to make the cake.
- Preheat the oven to 180°C (350°F) and grease the cake pan with oil, then lightly flour.
- Blend/process the reserved raisins.
- Now mix the dry ingredients (flour, baking powder, cinnamon, cloves, and nutmeg).
- Cream the butter with the sugar until it becomes a creamy texture. About 8 or 10 minutes after starting, add the vanilla and the eggs one by one.
- Reduce the mixer speed and gradually add the dry ingredients. Add the blended raisins mixture and finally add the molasses or burnt sugar syrup. Mix until fully combined.
- Pour the mixture into the previously greased and floured pan and bake for about 40 to 50 minutes. Test by inserting a toothpick into the cake; if it comes out clean, it's ready. Perform this test to see if it needs more baking time.
- Remove from the oven, let it rest for about 10 minutes, then unmold the cake.
- Moisten the cake with the remaining rum and wine, cover it with plastic wrap and let it sit until you're ready to slice or decorate.