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Perfect Trinidadian Black Rum Cake

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A rich, moist, and flavorful Trinidadian black rum cake soaked with black rum and packed with spiced dried fruits and toasted nuts, perfect for celebrations and special occasions.

Ingredients

Scale
  • 1 cup raisins (dark and golden, soaked for at least 24 hours in black rum)
  • 1/2 cup currants (soaked with the raisins)
  • 1/2 cup chopped prunes (optional, soaked)
  • 2 1/2 cups all-purpose flour (sifted for fluffiness)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups dark brown sugar, packed
  • 4 large eggs, room temperature
  • 1/2 cup molasses (unsulphured)
  • 1/2 cup fresh orange juice
  • 1/4 cup strong brewed coffee, cooled
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1 cup chopped walnuts or pecans (toasted)
  • 1/2 cup black rum (plus more for soaking the cake later)

Instructions

  1. At least 24 hours before baking, combine raisins, currants, and prunes in a bowl with 1/2 cup black rum. Cover and let soak at room temperature or in the fridge.
  2. Preheat oven to 325°F (160°C). Grease and line two 9-inch round cake pans with parchment paper.
  3. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Set aside.
  4. In a large bowl, beat softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes.
  5. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down sides as needed.
  6. Stir molasses, orange juice, coffee, and vanilla extract in a separate small bowl.
  7. Alternately add dry ingredients and wet mixture to the butter mixture, starting and ending with dry. Mix gently after each addition to avoid overmixing.
  8. Drain soaked fruits slightly if very wet, then fold them and toasted nuts into the batter with a spatula.
  9. Divide batter evenly between prepared pans and smooth the tops with a spatula.
  10. Bake for about 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Rotate pans halfway through baking for even cooking.
  11. Let cakes cool in pans for 10 minutes, then turn out onto cooling racks. While warm, brush generously with remaining black rum to soak the cake.
  12. Wrap cakes tightly in plastic wrap and store in an airtight container. Let the cake rest for at least two weeks, adding a splash of rum every few days to keep it moist and flavorful.

Notes

Soak fruits for at least 24 hours, ideally up to 3 days for more flavor. Rotate pans halfway through baking for even cooking. Brush rum on warm cake for better absorption. Toast nuts before folding in for enhanced flavor. Cake improves in flavor after resting for at least two weeks with occasional rum brushing. Can substitute almond flour for gluten-free, coconut sugar for less sweetness, and omit or replace nuts with toasted coconut flakes for nut-free version.

Nutrition

Keywords: Trinidadian rum cake, black rum cake, Caribbean dessert, rum soaked cake, holiday cake, celebration cake, spiced cake, moist rum cake

Find it online: https://sweetstirring.com/perfect-trinidadian-black-rum-cake-recipe-easy-homemade-for-celebrations/