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Sponge Black Cake (Dundee) Recipe for Christmas by Chef Shaun 🇹🇹

Sponge and Black Cake in one! This unique Christmas creation is on the agenda today in the Foodie Nation kitchen:

Yield - One 9" Round Cake


Fruit Base:

Prunes - 2 oz

Raisins - 2 oz

Currants - 2 oz

Cinnamon Stick - 1

Cherry Brandy - 1/8 cup

White Oak Rum - 1/8 cup


Brown Sugar - 1/8 cup

Hot Boiling Water - 1 tbsp


Granulated sugar - 1 cup

Unsalted Butter - 4oz

Eggs - 4 large

Vanilla Extract - 1 tsp

All Purpose Flour - 1 ½ cups

Baking Soda - 1/4 tsp

Lion Baking powder - 2 tsp

Nutmeg - 1/4 tsp (freshly grated)

Tonka Bean - Smidge (freshly grated)

Salt - 3/4 tsp

Evaporated Milk - 4 fl. oz

Lemon Juice- 1 tsp


1. Grease and flour your 9” round cakepan.

2. Chop all fruit as illustrated in the video.

3. Add cinnamon & rums to your small saucepan and bring to a boil.

4. Reduce to a simmer, add fruits, and stir to incorporate.

5. Remove from heat, cover, and allow mixture to steep.

6. Brown or caramelize sugar in a pot as illustrated in the video before slowly stirring in boiling hot water.

7. Preheat oven to 325F.

8. Discard cinnamon before adding fruit mixture and browning to your processor to break fruits down to a finer and even consistency.

9. Set aside.

10. Cream butter and sugar in a bowl.

11. Gradually add eggs and vanilla.

12. Once combined, alternately add your dry ingredients and milk.

13. Once all your dry ingredients and milk in evenly incorporated, add your lemon juice and fruit mixture.

14. Pour into your greased and flour cakepan.

15. Bake for 40 to 45 minutes.

16. Once cooked, place on your counter to cool in the pan for 15 to 30 minutes.

17. Remove from pan as illustrated in the video and allow to cool completely before slicing.


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