How to Make a Black Cake With Rum - Jamaica Vibez

 Jamaican Rum Cake, also called "Black Cake," is not something you can make quickly. At least 72 hours are needed to make it, and it takes four hours to bake. This recipe makes three cakes, as shown in the list of materials.

Fruit

This treat can't be made without dried fruit. My family's recipe calls for a pound each of prunes, raisins, dried currants, and dried cherries. (Deseeded). It also needs four ounces, or about a half cup, of dried citrus peels that are a mix of different kinds. All of the fruit soaked in brandy and rum for at least three days and up to three months. This rehydrates the fruit and makes it plump. This reminds me of...

The alcohol needed is two cups of cherry brandy and a whole quart of dark Jamaican rum. Both add a lot of taste (hence the name of the desert), so don't use the really cheap stuff, but also don't use an entire bottle of good drinking rum.

Eggs

This Rum and Chocolate Cake needs 10 eggs, but keep in mind that the recipe makes three cakes. Even though the amount is big, it helps make a rich, buttery cake.

Sugar

You'll need one pound of dark brown sugar and two and a half cups of regular sugar. With so much dark rum, the molasses and caramelized notes of brown sugar taste great. More Flavor: Just before the cake goes in the oven, lime zest, vanilla essence, almond essence, and Angostura bitters are added.

Soak all of the dried fruit in the alcohol to make the cake. When you're ready to bake, put the fruit in a food processor and pulse it, keeping some big pieces for structure.

The next step is to brown the sugar, which you do by cooking it in a heavy-bottomed pot until it's almost black. Carefully pour in hot water and stir to mix.

The rest of the steps are the same as for any other cake: cream the butter and brown sugar until fluffy in a stand mixer. Add the eggs, then the lime peel, essences, and bitters. Mix the dry ingredients and spices in a separate bowl, then fold them into the butter-sugar mixture. Add the fruit and 1/4 cup of sugar that has been burned.

Bake the cake batter in three different pans. When the cakes are done baking, take them out of the oven and let them cool. Brush the tops with rum and let it soak in for 10 minutes. Do this every 30 minutes while the cakes are cooling, until all of the rum is gone.