In the black cake recipe, it calls for a fermented fruit mixture. This fruit mixture composed of chopped raisins, red and green cherries, currants, dates and orange peel. It is then soaked in Jamaican Red Label Wine and Wray & Nephew White Overproof Rum. It should ferment a just a little more. We have been keeping this mixture in an airtight container since Christmas. Some people actually have their mixture soaking for years!
The Red Label Wine is the main ingredient that gives black cake its unique, distinctive flavor. It is used for soaking the fruit and for topping the cake at the end. We are going to make the cake a few days before serving to allow the wine to be soaked into the cake and change and enhance flavors. It makes a big difference when you don't have the wine poured on top. I will be sure to bring in that kind along with with the regular kind for taste testing!
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