I've had a Jamaican black cake a few years ago, when I worked with a guy from Jamaica who was kind enough to bring me one after I heard about it and expressed the desire to try it. I had to wait until Christmas, because that's when the ladies in his neighborhood made them. It was amazing, not as dark in color as you describe and not iced, but still memorable.
I think this NY Times article (http://www.nytimes.com/2007/12/19/dining/19cake.html?pagewanted=all&_r=0) must be where I heard of it, and here's the accompanying recipe (http://www.nytimes.com/2007/12/19/dining/191crex.html?ref=dining) (warning: it's for three or four cakes).
I presume the currants are the little grapes called Zante currants, and not redcurrants or blackcurrants? And I can confirm that the Passover wine in question is indeed the Manischewitz version. It's possible to use just rum if you find the wine objectionable. The recipe I linked to mentions cherry brandy, and another one I ran into mentions port.
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timeasmymeasure
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Date: 2014-09-27 11:46 am (UTC)I think this NY Times article (http://www.nytimes.com/2007/12/19/dining/19cake.html?pagewanted=all&_r=0) must be where I heard of it, and here's the accompanying recipe (http://www.nytimes.com/2007/12/19/dining/191crex.html?ref=dining) (warning: it's for three or four cakes).
I presume the currants are the little grapes called Zante currants, and not redcurrants or blackcurrants? And I can confirm that the Passover wine in question is indeed the Manischewitz version. It's possible to use just rum if you find the wine objectionable. The recipe I linked to mentions cherry brandy, and another one I ran into mentions port.