Jump to Caribbean Black Rum Cake Recipe
This Caribbean Black Rum Cake Recipe was on my list to try for the longest time. Made in Christmas, weddings and other special occasions, it is a fruit cake with a lot of history and heritage. It is believed that this particular fruit cake, the Black Rum Cake actually is derivative of the British Christmas pudding. But do not make the mistake of thinking that this is a normal fruit cake or Rum Cake, the kind that we get here in grocery stores in the US or the kid I grew up eating in India from the famous Kolkata bakery Nahoums. I blogged the Nahoum’s Fruit Cake recipe some years back and you will find it here.
Caribbean Black Rum Cake Recipe – Christmas Special
This particular Black Rum Cake recipe is different. First it used minced and macerated dried fruits. I had soaked my dried fruits in rum after last year’s Christmas. It has been sitting in a glass mason jar in the back of my kitchen cabinet for a year. So, all I did was put the mixture in a food processor and pulse it a few times to get it chopped finely yet not turned into a mush. This one step probably gives the cake it’s dense and compacted texture. Usage of rum and brandy is also a major highlight as the dried fruits completely soaks in the flavor of the alcohol.
Another distinct difference is this Rum cake would be the color. This is a “very rich” brown which could be almost black. And that comes from a Caribbean local grocery store classic, the “browning”. I did not have it, so I made a rick caramel and used it for the color. Let me mind you, it took me two attempts to get the right caramel. In one attempt, I did get the rich amber color but the caramel tasted burnt. So, the caramel is the key to the color here.
And lastly, the spices in this Black Rum Cake Recipe, I think there’s a good amount of similarity with the fruit cake but I just felt the taste much more pronounced in this recipe. I used cinnamon, all spice and star anise.
I have a very good friend from the Caribbean and I am told that this Rum cake is very easily available in bakeries and you have to really be a connoisseur of food memories and taste to be making one at home.
The simple reason being that, making this cake or for that matter any ethnic Christmas festive treat, it is such a labor of love. I am from India and I cook and bake traditional Indian recipes all the time but then I have been living outside my country for the last 16 years, so somewhere I am a global citizen now. And cultures and their ethnic weave attracts me a lot and one of prime ways of embarking on the journey of learning more is through food and people. I cannot stick to any one cuisine.
This Christmas, I am going to the Caribbean to bring back a taste of tradition and history, of course virtually. I hope you enjoy it with the Black Rum Cake Recipe.
Along with Caribbean Black Rum Cake Recipe, You may also like the recipes below:
- Eggless Fruitcake Cookies
- Nahoum’s Style Holiday Rum Cake
Caribbean Black Rum Cake – Christmas Special
- Author: Soma
- Prep Time: 30
- Cook Time: 90
- Total Time: 120
Print Recipe
Description
An ethnic Christmas Rum Cake recipe from the islands which is elaborate and detailed and a work of labor BUT so worth it. If you love fruit cakes, this kicks the normal American fruit cake recipe another notch. Try this Caribbean Black Rum Cake recipe at home.
Ingredients
Ingredients:
Soaking Liquid :
Brandy – 1 cup
Dark Rum – 1 cup
Dried Fruits :
Seedless raisins – 2 cups
Dried Cranberries – 1 cup
Prunes – 1 cup
Dried Cherries – 1 cup
Citrus Peel – ½ cup
Caramel :
Granulated Sugar – ¼ cup
Hot Water – 1/8 cup
Rest of the Ingredients:
All Purpose Flour – 2 cups
Ground Cinnamon – 1 tsp
Ground Star Anise – 1/8 tsp
Ground Nutmeg – ¼ tsp
Ground All spice – ¼ tsp
Baking Powder – 2 tsp
Butter – 1 cup ( 2 sticks)
Dark Brown Sugar – 1 cup
Molasses – 1 tbsp
Orange zest – 2 tbsp
Vanilla Extract – 1 tsp
Angostura Bitters – ½ tsp
Slivered Almonds – ¼ cup
Finely chopped walnuts – ¼ cup
Assorted Nuts – 2 tbsp ( for garnish)
Eggs – 6, large
Alcohol to baste cake:
Port Wine – 2 tbsp
Dark Rum – 2 tbsp
Orange Liqueur – 1 tbsp
Instructions
In a bowl, pour the soaking liquid and add the dried fruits. I soaked the fruits for a year but you can soak for as long as 2 days. However, see FAQ to know what you can do if you do not have the time to soak your fruits.
Pre heat oven to 350 degrees F.
To make the caramel, take a non-stick or ceramic non-reactive pan and add the sugar. Let it stand over medium to high heat. Do not stir. The sugar will melt and slowly turn brown. At this stage, reduce the flame a bit and see the sugar get darker. This takes about 1 additional min. Now remove from stove and add the hot water. Stir to mix and set aside.
In a food processor, mince the dried fruits. Pulse it 3-4 times so that it gets chopped finely but does not turn into a mush. Set aside.
In a large mixing bowl or stand mixer, cream the brown sugar and butter for 3-4 mins. Add vanilla extract, bitters, caramel and molasses. Mix to combine.
Now add the eggs one at a time and mix it in.
Slowly add the sifted flour, baking powder and spices. Mix it in. You will see a brownish batter.
Now remove the bowl of the stand mixer and add half the fruit paste. Mix it in a folding action lightly. Add the other half and mix it in.
Now add the chopped and slivered nuts. Give it one final mix.
Grease and prepare two 8-inch cake pans.
Divide the batter equally between the pans. Garnish the top with whole nuts, I generally use almonds, pecans and walnuts.
Bake for an hour at 350 degrees F and then reduce the temperature and bake the Rum Cake for another 30 mins at 250 degrees F.
Insert a probe in the center of the cake. If it comes out clean, the cake is ready.
Take out the cake and let it cool. Now take a cup and pour the alcohol in it. Mix it and take a brush and baste the cakes with it.
Wrap in plastic wrap and let it sit in your kitchen counter. I baste for 2-3 days with alcohol before serving or gifting it.
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
Keywords: Caribbean rum cake, Caribbean black cake, blackcake, blackfruitcake, blackchristmascake, Black Rum Cake Recipe
Caribbean Black Rum Cake Recipe FAQs
In that case, bring the soaking liquid to a rolling boil with the dried fruits in it along with a cinnamon stick and star anise. And remove from the stove and let it stand for at least a couple of hours.
I used half and half of old monk and Captain Morgan’s spiced rum.
The recipe will not get its color if you do not add the caramel. However, if you really have to substitute you could substitute with molasses. I did add a tbsp of molasses along with the caramel to achieve the dark brown color.
The cake is very dense so it takes longer. I baked for an hour at 350 degrees F and then for 30 mins at 275 degrees F. Also, baking the cake in thin layers helps. I divided the batter in two 8-inch round pans.
Yes, you could halve the recipe.
All spice is a berry and is also known as Jamaica pepper. If you don’t have it, you can take equal quantities of cinnamon, nutmeg and clove.
I have used brandy, dark rum and a tad amount of Port wine. You could use only rum also if you wish.
