How to make THE BEST Jamaican BLACK RUM CAKE! | Deddy’s Kitchen

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: spiced rum

Non-alcoholic extract provides similar flavor without alcohol.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits may be lighter, while raisins are more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier, while margarine is often less expensive.

Start by measuring 3 lbs of unsalted butter and placing it in a mixer.

Add 6 cups of granulated sugar to the butter (2 cups per pound).

Whisk the butter and sugar together until smooth, ensuring the butter is at room temperature for easier mixing.

Prepare the dried fruits by soaking them in a mixture of red label wine and golden cream wine for a couple of weeks.

Wash the dried fruits in cold water before using them.

Lightly blend the soaked fruits before adding them to the batter.

Butter and flour the cake pans, ensuring the butter is applied to the sides and bottom to prevent sticking.

Add the blended fruit mixture to the butter and sugar mixture in the mixer.

Continue mixing until well combined, then add eggs one at a time, mixing well after each addition.

Pour the batter into the prepared pans and smooth the tops.

Bake in the preheated oven until a toothpick comes out clean, checking for doneness after 1 hour.

Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens