Rum Cake

Name: Rum Cake
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 500g mixed dried fruit (currants, prunes, raisins); 250ml dark rum + extra to soak; 250ml cherry brandy; 300g plain flour; 300g butter; 300g dark brown sugar; 6 eggs; 2 tsp mixed spice; 2 tsp cinnamon; 200ml browning sauce

Caribbean black cake — dark rum, caramelised sugar and dried fruits soaked for weeks, a festive celebration cake.

Total time

180 min

Prep

30 min

Cook

150 min

Difficulty

hard

Cuisine

Caribbean

Vegetarian

Ingredients

500gmixed dried fruit (currants, prunes, raisins)

250mldark rum + extra to soak

250mlcherry brandy

300gplain flour

300gbutter

300gdark brown sugar

6eggs

2 tspmixed spice

2 tspcinnamon

200mlbrowning sauce

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.

Calories

925

Protein

18g

Fat

68.8g

Carbs

59.6g

Fiber

2.9g

Sodium

117mg

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