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Rum Cake
Caribbean black cake — dark rum, caramelised sugar and dried fruits soaked for weeks, a festive celebration cake.
Ingredients
Instructions
Soak fruit in rum and cherry brandy for at least 1 week. Blend roughly.
Cream butter and sugar. Beat in eggs. Fold in flour and spices.
Add browning sauce and soaked fruit.
Bake at 150°C in a lined tin for 2–2.5 hours.
Pour extra rum over hot cake. Repeat every few days for best results.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
