Black cake/rum cake | recipe its not a west Indian Christmas without it.

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.

Combine all-purpose flour, baking powder, cinnamon, clove, nutmeg, and salt in a mixing bowl and set aside.

Prepare the fruit by soaking cherries, prunes, raisins, currants, and cranberries in sweet red wine and spice rum for about four months.

Puree the soaked fruit using a hand blender until desired consistency is achieved.

In a saucepan, add 1 cup of sugar and allow it to caramelize until it reaches a nice brown color, then add water and set aside to cool.

In another bowl, mix eggs with lemon zest, almond extract, and vanilla extract, then set aside.

Cream together butter and brown sugar using a hand mixer until fluffy and most of the sugar is melted, about 10 minutes.

Add the eggs to the butter mixture a little at a time, mixing well after each addition and scraping down the bowl as needed.

Fold in the pureed fruit into the butter and egg mixture.

Gradually add the flour mixture to the wet ingredients, mixing gently to avoid over-mixing.

Add the cooled burnt sugar to the batter, adjusting the amount to achieve the desired color.

Transfer the batter to a greased baking pan and level it off, tapping the pan to remove air bubbles.

Preheat the oven to 285°F (140°C) and place a pan of water on the bottom rack to prevent cracking.

Bake the cake in the middle rack for about 2 hours, checking for doneness.

After baking, poke holes in the cake and saturate it with a mixture of rum and wine using a spray bottle.

Allow the cake to cool completely before removing it from the pan and slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens