Caribbean Black Rum Cake Recipe – Christmas Special 🎂

This Caribbean Black Rum Cake Recipe was on my list to try for the longest time. Made in Christmas, weddings and other special occasions, it is a fruit cake with a lot of history and heritage. It is believed that this particular fruit cake, the Black Rum Cake actually is derivative of the British Christmas pudding. But do not make the mistake of thinking that this is a normal fruit cake or Rum Cake, the kind that we get here in grocery stores in the US or the kid I grew up eating in India from the famous Kolkata bakery Nahoums. I blogged the Nahoum’s Fruit Cake recipe some years back and you will find it here.

Caribbean Black Rum Cake Recipe – Christmas Special

This particular Black Rum Cake recipe is different. First it used minced and macerated dried fruits. I had soaked my dried fruits in rum after last year’s Christmas. It has been sitting in a glass mason jar in the back of my kitchen cabinet for a year. So, all I did was put the mixture in a food processor and pulse it a few times to get it chopped finely yet not turned into a mush. This one step probably gives the cake it’s dense and compacted texture. Usage of rum and brandy is also a major highlight as the dried fruits completely soaks in the flavor of the alcohol.

Another distinct difference is this Rum cake would be the color. This is a “very rich” brown which could be almost black. And that comes from a Caribbean local grocery store classic, the “browning”. I did not have it, so I made a rick caramel and used it for the color. Let me mind you, it took me two attempts to get the right caramel. In one attempt, I did get the rich amber color but the caramel tasted burnt. So, the caramel is the key to the color here.

And lastly, the spices in this Black Rum Cake Recipe, I think there’s a good amount of similarity with the fruit cake but I just felt the taste much more pronounced in this recipe. I used cinnamon, all spice and star anise.

I have a very good friend from the Caribbean and I am told that this Rum cake is very easily available in bakeries and you have to really be a connoisseur of food memories and taste to be making one at home.

The simple reason being that, making this cake or for that matter any ethnic Christmas festive treat, it is such a labor of love. I am from India and I cook and bake traditional Indian recipes all the time but then I have been living outside my country for the last 16 years, so somewhere I am a global citizen now. And cultures and their ethnic weave attracts me a lot and one of prime ways of embarking on the journey of learning more is through food and people. I cannot stick to any one cuisine.

This Christmas, I am going to the Caribbean to bring back a taste of tradition and history, of course virtually. I hope you enjoy it with the Black Rum Cake Recipe.

Along with Caribbean Black Rum Cake Recipe, You may also like the recipes below:

• Eggless Fruitcake Cookies
• Nahoum’s Style Holiday Rum Cake
• Honey, Peach, Blueberry & Yogurt Cake

Caribbean Black Rum Cake – Christmas Special

---

• Author: Soma
• Prep Time: 30
• Cook Time: 90
• Total Time: 120

Print Recipe

Pin Recipe

Description

An ethnic Christmas Rum Cake recipe from the islands which is elaborate and detailed and a work of labor BUT so worth it. If you love fruit cakes, this kicks the normal American fruit cake recipe another notch. Try this Caribbean Black Rum Cake recipe at home.

---

Ingredients

Ingredients:

Soaking Liquid :

Brandy – 1 cup

Dark Rum – 1 cup

Dried Fruits :

Seedless raisins – 2 cups

Dried Cranberries – 1 cup

Prunes – 1 cup

Dried Cherries – 1 cup

Citrus Peel – ½ cup

Caramel :

Granulated Sugar – ¼ cup

Hot Water – 1/8 cup

Rest of the Ingredients:

All Purpose Flour – 2 cups

Ground Cinnamon – 1 tsp

Ground Star Anise – 1/8 tsp

Ground Nutmeg – ¼ tsp

Ground All spice – ¼ tsp

Baking Powder – 2 tsp

Butter – 1 cup ( 2 sticks)

Dark Brown Sugar – 1 cup

Molasses – 1 tbsp

Orange zest – 2 tbsp

Vanilla Extract – 1 tsp

Angostura Bitters – ½ tsp

Slivered Almonds – ¼ cup

Finely chopped walnuts – ¼ cup

Assorted Nuts – 2 tbsp ( for garnish)

Eggs – 6, large

Alcohol to baste cake:

Port Wine – 2 tbsp

Dark Rum – 2 tbsp

Orange Liqueur – 1 tbsp

---

Instructions

In a bowl, pour the soaking liquid and add the dried fruits. I soaked the fruits for a year but you can soak for as long as 2 days. However, see FAQ to know what you can do if you do not have the time to soak your fruits.

Pre heat oven to 350 degrees F.

To make the caramel, take a non-stick or ceramic non-reactive pan and add the sugar. Let it stand over medium to high heat. Do not stir. The sugar will melt and slowly turn brown. At this stage, reduce the flame a bit and see the sugar get darker. This takes about 1 additional min. Now remove from stove and add the hot water. Stir to mix and set aside.

In a food processor, mince the dried fruits. Pulse it 3-4 times so that it gets chopped finely but does not turn into a mush. Set aside.

In a large mixing bowl or stand mixer, cream the brown sugar and butter for 3-4 mins. Add vanilla extract, bitters, caramel and molasses. Mix to combine.

Now add the eggs one at a time and mix it in.

Slowly add the sifted flour, baking powder and spices. Mix it in. You will see a brownish batter.

Now remove the bowl of the stand mixer and add half the fruit paste. Mix it in a folding action lightly. Add the other half and mix it in.

Now add the chopped and slivered nuts. Give it one final mix.

Grease and prepare two 8-inch cake pans.

Divide the batter equally between the pans. Garnish the top with whole nuts, I generally use almonds, pecans and walnuts.

Bake for an hour at 350 degrees F and then reduce the temperature and bake the Rum Cake for another 30 mins at 250 degrees F.

Insert a probe in the center of the cake. If it comes out clean, the cake is ready.

Take out the cake and let it cool. Now take a cup and pour the alcohol in it. Mix it and take a brush and baste the cakes with it.

Wrap in plastic wrap and let it sit in your kitchen counter. I baste for 2-3 days with alcohol before serving or gifting it.

---

• Category: Dessert
• Method: Baking
• Cuisine: Caribbean

Keywords: Caribbean rum cake, Caribbean black cake, blackcake, blackfruitcake, blackchristmascake, Black Rum Cake Recipe

Caribbean Black Rum Cake Recipe FAQs