HOW TO MAKE CARIBBEAN FRUIT CAKE || RUM CAKE || BLACK CAKE || FRUGALLYT

dark rum

🥗Healthier: apple juice

💰Cheaper: white rum

Apple juice provides moisture without alcohol.

mixed dried fruits

🥗Healthier: fresh fruits

💰Cheaper: bulk dried fruits

Fresh fruits add a lighter flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Let the butter sit out for half a day to reach room temperature.

In a mixing bowl, blend 4 sticks of butter with 2 cups of brown sugar (Demerara) using a hand blender for 8 to 10 minutes until fluffy.

Add eggs one by one, mixing thoroughly after each addition, and remove any white membrane from the eggs.

Add 1 tablespoon each of orange zest and lime zest, mixing well.

Incorporate 1 tablespoon each of vanilla essence and almond essence into the mixture.

Add the soaked mixed dried fruits (1.5 jars) into the mixture, ensuring to mix well so that chunks of fruit are visible.

Add 1 teaspoon of Angostura aromatic bitters to the mixture.

Gradually add 2 tablespoons of gravy browning to achieve desired color.

Sift together 3 cups of all-purpose flour with baking powder, salt, nutmeg, and cinnamon, then whisk to combine.

Gradually fold the flour mixture into the butter mixture until just combined.

Add 0.5 cup of Bacardi Rum to the batter and mix well.

Prepare two cake pans (one 11-inch and one 9-inch) and fill them with the batter, leaving 1 to 1.5 inches of space at the top.

Tap the pans lightly to remove air bubbles and ensure a smoother consistency.

Place a tray with water in the oven to prevent the cake from drying out while baking.

Bake the cakes for 1 hour and 30 minutes to 1 hour and 45 minutes.

Use a skewer to poke holes in the cakes for better alcohol absorption after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens