Hakka-style Black Fruit Cake

Ingredients

In the Hakka-style Black Fruit Cake, we incorporate Hakka spices like star anise, cinnamon, and cloves, which add a distinct flavor profile to the traditional Jamaican recipe. Additionally, we use fermented red bean curd and Hakka brown sugar to enhance the unique taste of the cake, giving it a delightful Hakka twist. We alse have the original recipe for Black Fruit Cake, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon ground star anise 1 teaspoon ground star anise
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1 cup (200g) Hakka brown sugar 1 cup (200g) Hakka brown sugar
• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 4 large eggs 4 large eggs
• 1 cup (240ml) molasses 1 cup (240ml) molasses
• 1/2 cup (120ml) rum 1/2 cup (120ml) rum
• 1 cup (150g) raisins 1 cup (150g) raisins
• 1 cup (150g) currants 1 cup (150g) currants
• 1 cup (150g) prunes, chopped 1 cup (150g) prunes, chopped
• 1/2 cup (75g) candied ginger, chopped 1/2 cup (75g) candied ginger, chopped
• 1/2 cup (75g) mixed candied peel 1/2 cup (75g) mixed candied peel
• 1/2 cup (75g) chopped almonds 1/2 cup (75g) chopped almonds

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 65g, 40g
• Protein: 5g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 160°C (325°F). Grease and line a 9-inch round cake pan with parchment paper.
2. 2.
   In a bowl, whisk together the flour, baking powder, baking soda, salt, star anise, cinnamon, and cloves.
3. 3.
   In a separate large bowl, cream together the Hakka brown sugar and softened butter until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, until well incorporated.
5. 5.
   Stir in the molasses and rum until combined.
6. 6.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. 7.
   Fold in the raisins, currants, prunes, candied ginger, mixed candied peel, and chopped almonds.
8. 8.
   Pour the batter into the prepared cake pan and smooth the top.
9. 9.
   Bake for 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out clean.
10. 10.
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Hakka brown sugar — The unique flavor of Hakka brown sugar adds depth to the cake. If you can't find it, you can substitute with dark brown sugar.
• Fermented red bean curd — This ingredient provides a savory note to balance the sweetness. If unavailable, omit it or add a pinch of salt for a similar effect.
• Hakka spices — The combination of star anise, cinnamon, and cloves gives the cake its distinct flavor. Adjust the amounts according to your preference.

Tips & Tricks

• Soak the dried fruits in rum overnight for a more intense flavor.
• Wrap the cooled cake in plastic wrap and store it in an airtight container for a few days to allow the flavors to meld.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• For a boozy twist, brush the cooled cake with additional rum before serving.
• This cake tastes even better after a day or two, so consider making it in advance.

Serving advice

Slice the Hakka-style Black Fruit Cake into generous portions and serve it as a dessert after a hearty Hakka meal. It pairs well with a cup of hot Hakka tea or coffee.

Presentation advice

Dust the top of the cake with powdered sugar for an elegant touch. Garnish with a sprig of fresh mint or a few slices of candied ginger to add visual appeal.