Black Rum Fruit Cake 🇯🇲
Created By: Shanice Brown
Kitchen Tools: Knives Set, Utensil Set
Black Rum Fruit Cake, the ingredients are to die for! I mean how can you not love rum, wine, fruits, cinnamon, nutmeg, baked together topped with a cherry on top? 🥰 My mouth waters just saying it and this is by far my favorite dessert! It is also known as Black Cake, Fruit Cake and Rum Cake throughout Jamaica. ❤️ Jamaica black cake is normally eaten for special occasions, such as weddings, holidays, or any other reason to justify putting alcohol in your dessert. 😂 Although Jamaica fruit cake is the ultimate dessert, it is well known throughout the Caribbean. If you have had enough or simply can’t wait, by all means, please feel free to jump to the recipe below. As you create this cake, enjoy the rich history while baking. It is the Karibbean way to know the history of your food.
History of Jamaica Black Cake
The history of rum cake has a strong connection to the British. It is believed that Jamaica’s black cake was created in the coming of British colonization in the 18th century. The British brought along many desserts such as fruit-based pudding as it settled in the Caribbean islands. With the creativity of the African and British foodies, we now have Jamaica black cake. One may argue that this may lead to why rum cake is popular in the English-speaking Caribbean countries.
Rum Cake
The idea that you can add alcohol in your desert is simply amazing. The ingredients touch on the creativity of our Kulture and I am not only speaking of the alcohol. Cinnamon, nutmeg, and various types of sugar will have you licking your lips and wanting more. Although the ingredients are a great blend, our rum cake has a signature look that sets apart from other fruit cakes. It is known as black cake for a reason. The beautiful dark rich color is what everyone gravitates to.
Black Rum Fruit Cake
For the upcoming holidays I challenge you to make our black cake! 🎂I would advise you to print out our recipe below and add it to your cookbook. Please provide us with your choice of wine and rum in the comments below. We would like to gauge your foodie level with your creativity in the kitchen. Be sure to tag @karibecompany as we would take a look at your new favorite cake.
Since our fruit cakes is made for special occasions, please provide your comments below what you like to treat yourself for the holidays or weddings. Let’s put Karibe to the test against some of your favorite desserts.
Black Rum Fruit Cake 🇯🇲
Equipment
- Karibe Utensil Set
- Karibe Knives Set
Ingredients
- 1½ Cinnamon Sticks Unsalted Butter (Melted)
- 1½ Cups Flour
- 3 Eggs
- ¾ Cup Brown Sugar
- 1 tbsp Vanilla
- 2 Cups Soaked Fruits (See Instructions)
- 2 tsp Baking Powder
- 1 tbsp Cinnamon
- 1 tbsp Nutmeg
- ¼ Cup Burnt Sugar (Blue Mountain Brand)
- ¼ tsp Salt
- ⅛ tsp Cloves
- Zest of Lime
- ⅓ Cup Rum and Wine Mix
- ½ Lime (Juiced)
To Make Rum and Wine Mixture, Combine
- ⅓ Cup Wray and Nephew
- 2/3 Cup Fort Wine
Soaked fruits
- 2 Cups Raisins
- 2 Cups Currants
- 2 Cups Prunes
- 1 Cup Wray and Nephew White Rum
- 2 Cinnamon Sticks
- 1 Cup Taylor Fort Wine
Instructions
- Preheating oven to 350
- Grease two 8-inch pans and set aside(I used cake quick release- see note)
- Add 3 cups of soaked fruit to a blender until a thick paste-like consistency is formed. 3C whole fruits should yield 2 cups when blended.
- In a bowl, combine all the fry ingredients and set aside (flour, baking powder, cinnamon, nutmeg, sugar, salt, and lime zest.)
- In a separate bowl, combine soaked fruits, eggs, Vanilla, lime juice, lime zest, burnt sugar, and melted butter.
- Gradually add the wet mixture to the dry mixture until fully combined.
- Pour batter in a greased pan. Bake for 45-50 minutes or until a toothpick comes out clean.
- Once the cake is done and still hot, base the cake with a mixture of rum and wine(approximately 1/4 cup per cake).
- Base the cake again with another ¼ cup of the mixture.
Video
Notes
enough wine to submerge them. Add cinnamon stick and boil for a few
minutes. Add rum and cover until cool. Store in an airtight
container. Option 2: Add everything to large air tight container and allow to sit
for at least two month up to a year. Notes:
● For Quick release- combine equal parts oil, flour, and
shortening. Mix until smooth. Store the remaining mixture in an
airtight container and refrigerate for later use. ● Based cake with additional mixture every day or every other day
to keep it moist, especially if you plan on keeping it for weeks. ● You may opt for creaming the butter and sugar if you prefer.