Colombian Black Cake


  • 1 cup of pitted prunes
  • 1 cup of raisins
  • 1/2 cup of port wine
  • 1/4 cup of dark rum
  • 1 cup of candied figs
  • 1/2 pound of butter
  • 1/2 pound of sugar
  • 6 large eggs (room temperature)
  • 1/2 pound of all-purpose flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground cloves
  • 1/2 tablespoon of vanilla extract
  • 1 1/2  tablespoons of bakers caramel


  • Serving Size:
  • Cook time: 1 Hour and 30 Minutes
  1. One week before you make the cake, place the prunes, raisins, 1/4 cup of rum and 1/4 cup of wine in a non-reactive container.
  2. Preheat the oven to 350º F. 
  3. Butter and flour an 8-inch round cake pan and set aside.
  4. Place the raisins, prunes and figs in a food processor and mix for about one minute.
  5. Transfer the fruit mixture to a bowl and set aside.
  6. In a large bowl, whisk together the flour, baking powder, cinnamon, cloves and nutmeg and set aside.
  7. Using an electric mixer, cream together the butter and sugar and make sure you scrape down the sides of the bowl.
  8. Add the vanilla extract, and add the eggs and mix. 
  9. Add the flour mixture and mix at a low speed for about one minute. 
  10. Add the baker’s caramel and mix for an extra minute. 
  11. Stir in the fruit with your hands until well combined into the mixture.
  12. Put the mixture into the cake pan and bake for about 1 hour and 30 minutes. 
  13. Remove from the oven and let the cake cool for about 10 minutes.
  14. Unmold the cake and brush it with the remaining rum and wine. 
  15. Wrap the cake with plastic wrap and then with aluminum foil. 
  16. Let the cake stand at room temperature for 3 days before serving.