The rich, molasses-spiced cake filled with drunken dried fruits is a part of Christmas festivities throughout the Caribbean. The cake has evolved from holiday plum pudding recipes British colonizers brought to the West Indies in the 18th century. Islanders modified these recipes, incorporating local ingredients and liquors. With time, black cake became a staple on Caribbean Christmas dinner tables, alongside a roasted ham, a jug of sorrel (hibiscus tea seasoned with spices), pasteles and rice.
