Black Cake Cookies

In the West Indies, Black Cake is a holiday staple, and this recipe brings the flavor of that luscious cake into cookies packed with dried fruit and burnt sugar. This recipe turns the dense, pudding-like cake into a crispy-edged cookie with a chewy pool in the center and delightful hints of nutmeg and cinnamon. The cookies are a bit lighter on booze than Black Cake usually is, but they’re just as full of flavor.

subheading: Fruit Mixture:

1 cup black raisins

½ cup pitted prunes

½ cup dried currants

¾ cup tawny or ruby port wine

2 tbsp white rum

subheading: Cookie Dough:

¾ cup (1½ sticks) unsalted butter

3½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

1½ tsp ground cinnamon

1 tsp freshly ground or grated nutmeg

1¼ cups brown sugar, lightly packed

½ cup granulated sugar

2 large eggs

2 tsps vanilla extract or paste

1 tbsp port wine

1 tsp white rum (or rum extract)

1 tbsp store-bought burnt sugar browning (optional; see Author Notes)

¾ cup coarsely chopped walnuts (optional)

Note: Ingredients may have been altered from the original.

Directions at food52.com

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