Feeding the Cake: Why Black Cake Improves Over Weeks

Unlike most cakes that stale within days, Caribbean black cake improves dramatically with time and regular "feeding." While still warm from the oven, poke holes throughout the cake with a skewer and brush generously with rum, allowing it to soak in. Wrap tightly in cheesecloth, then plastic wrap, and store in an airtight container. Every few days for up to a month, unwrap and brush with more rum—this ongoing alcohol infusion distributes moisture throughout, helps spices meld into deeper harmony, and develops complex flavor compounds that fresh-baked cake simply cannot achieve. The minimum rest is 2-3 days before serving, but a week or more is better. This makes black cake ideal for celebrations: bake weeks ahead, and it will only improve.