How to make Black cake with pomegranate

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: spiced apple cider

Non-alcoholic extract provides flavor without alcohol.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: canned fruits

Fresh fruits can reduce sugar and calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with less processing.

Soak dried fruits in dark rum for at least 24 hours.

Preheat the oven to 325°F (160°C).

Grease and line a cake pan with parchment paper.

Cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Sift together flour, baking powder, and spices in a separate bowl.

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Fold in soaked fruits, citrus zest, and nuts until evenly distributed.

Pour the batter into the prepared cake pan.

Bake for 1.5 to 2 hours, or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Wrap the cooled cake in plastic wrap and store in a cool place for a few days to develop flavor.

Cooking Techniques

Spice Level:

Allergens