Caribbean Black Rum Cake is a native dessert that's been served for centuries as a traditional celebration cake. Originating from the steamed pudding of the British who once occupied the Caribbean. Island natives added indigenous ingredients to the English pudding -- like fruit, tropical spices, sugar and rum -- and baked it to create the smooth, moist Caribbean Black Rum Cake. Now enjoyed with vanilla ice cream.
These classic rum cakes are still made by hand using recipes passed down from generation to generation. The key to the cake's rich flavor and moist texture is the finely ground fruit mixture of raisins, prunes and cherries that have been steeped in rum and wine for months before baking.
The cakes are either brown or black in color, with the darker requiring the addition of burnt sugar to the recipe. The sugar is slow cooked until it thickens and then is added to the batter providing the rich texture and a darker color. The cakes are slow-baked at low temperatures for hours to give them the authentic smooth texture, rich taste, freshness and flavor. The only preservative used is rum. Cakes can be stored securely wrapped at room temperature for extended periods of time.
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