It's smooth and just melts into your mouth. Personally, a pudding-like texture is what I prefer. Recipes and techniques for black cake vary according to country and personal preference. I can't tell you how many times people refer to how the consistency of a black cake makes it a good one or bad. Texture is the word to use when discussing black cake. Nowadays, I think people make it the way they like. Mmm! Whenever we baked it during Christmas time, we never iced. I especially loved the piece of black cake that was right under the almond paste. The black cake made for weddings always had a layer of almond paste and royal icing on top, then adorned with little silver sugar beads. Growing up, I remember having black cake at weddings and Christmas time.
When baking, my home is fragranced with the cake's citrusy notes. The fruit mixture is added to cake batter along with aromatic flavorings and warm spices. Prunes, currants, raisins, and glaced cherries are chopped finely then soaked in red wine and dark rum for months and years on end. If you've never had this cake, at first glance it may resemble that of a chocolate cake, but the deep dark color comes from the main ingredient- dried macerated fruits.
This beloved rum soaked fruit cake is highly revered and sought after during Christmas time as well as weddings and celebrations.
Famous for its uniquely dense texture, dark color, rich and robust taste this is the cake that takes the cake.
