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Perfect Trinidadian Black Rum Cake

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A rich, moist, and flavorful Trinidadian black rum cake bursting with rum-soaked fruits and warm spices, perfect for holidays and celebrations.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour, sifted
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground allspice
  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (200 g) packed brown sugar
  • 4 large eggs, room temperature
  • 2 tbsp molasses
  • 1 tsp pure vanilla extract
  • Zest of 1 orange
  • Dried mixed fruits (raisins, currants, prunes, cherries), chopped roughly
  • 1 cup (240 ml) dark rum, plus extra for brushing
  • Almond meal (optional)

Instructions

  1. Place chopped dried fruits in a bowl and cover with 1 cup (240 ml) dark rum. Cover and let soak at room temperature for at least 24 hours, stirring occasionally. If short on time, soak for a few hours.
  2. Preheat oven to 325°F (165°C). Grease and line a 9-inch loaf or bundt pan with parchment paper.
  3. In a medium bowl, sift together flour, baking powder, cinnamon, nutmeg, and allspice. Set aside.
  4. In a large bowl, beat softened butter and brown sugar until light and fluffy, about 3-5 minutes.
  5. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
  6. Stir in molasses, vanilla extract, and orange zest.
  7. Gently fold the dry ingredients into the wet batter using a spatula until just combined.
  8. Drain soaked fruits, reserving the rum. Fold fruits into the batter, then add 2-3 tablespoons of reserved rum for moisture.
  9. Spoon batter into prepared pan and smooth the top.
  10. Bake for 60-75 minutes, or until a toothpick inserted near the center comes out clean with a few moist crumbs.
  11. Let cake cool in pan for 15 minutes, then turn out onto a wire rack.
  12. While still warm, poke holes in the top with a skewer and brush generously with more reserved rum to soak in.

Notes

Soak fruits for at least 24 hours for best flavor; use room temperature eggs and butter; fold flour gently to avoid tough crumb; tent cake with foil if browning too fast; cake improves in flavor after a couple of days; can freeze up to 3 months.

Nutrition

Keywords: Trinidadian black rum cake, rum cake, holiday dessert, Caribbean cake, fruitcake, moist cake, rum-soaked fruits

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