…or plum cake, or “black cake” or Christmas cake. It has a lot of names. I’ve been looking into this, and have learned that doing one of these right means macerating the fruit for a good long time. Which is to say: weeks or months. Indeed, a Jamaican friend of mine made it clear to me that islanders take this step extremely seriously. More seriously even than their northerly fruitcake-loving brethren. Where North Americans bake the cake early then age it, Caribbeans age the fruit then bake the cake. So you don’t just whip one of these up, in other words. Maybe what we’ll do is get a few components ready over the next week or so, lay them down, and then save the baking until closer to Christmas.