Black Rum Fruit Cake ??
Black Rum Fruit Cake, the ingredients are to die for! The idea that you can add alcohol in your desert is simply amazing.
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
Option 1: In a large pot, combine the raisins, currants, prunes and
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.
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.