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Antigua and Barbuda
Sugar Cake
Chewy confection of grated coconut cooked down with sugar, often tinted pink and flavoured with ginger or nutmeg; a classic Antiguan sweet treat; the mixture is often divided into two batches, one coloured pink and the other left white, poured one over the other to form a pink and white cake; found at markets and schoolyards; the sugar cake of Antigua.
Barbados
A dark, rum-soaked fruitcake of dried fruit, brown sugar and spices, the traditional Christmas cake of Guyana and the Caribbean.
Saint Kitts and Nevis
Black Cake
Dried fruits soaked for months in rum and wine, then baked into a dense, dark, molasses-rich cake; Christmas measured in slices; a traditional Kittitian Christmas dessert; a sweet connection to the island's sugar-producing past; the black cake of Saint Kitts and Nevis; a festive, rum-soaked tradition.
Saint Vincent and the Grenadines
Black Cake
Dried fruits soaked for months in rum and wine, then baked into a dense, dark, molasses-rich cake; a traditional Vincentian Christmas dessert; the presence of black cake during holidays reflects European influence; the black cake of Saint Vincent; a festive, rum-soaked tradition; a Christmas staple.