Trinidad Rum Cake

Name: Trinidad Rum Cake
Prep time: PT30 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours
Yield: 12
Cuisine: Trinidad and Tobago
Ingredients: 500 g Mixed dried fruit (raisins, currants, sultanas); 250 ml Dark rum (plus more for soaking); 250 g Butter (softened); 250 g Brown sugar (packed); 4 large Eggs; 300 g All-purpose flour; 1 tsp Baking powder; 1 tsp Ground cinnamon; 0.5 tsp Ground nutmeg; 0.25 tsp Ground cloves; 2 tbsp Molasses; 50 g Almonds (chopped (optional))

A rich, moist, and intensely flavored cake, a staple at celebrations and holidays in Trinidad and Tobago, generously infused with local rum and dried fruits.

準備時間30 minutes

調理時間1 hour 30 minutes

合計時間2 hours

分量12

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Soak the mixed dried fruit in dark rum for at least 24 hours, or preferably longer, stirring occasionally. Drain before using, reserving the rum.
2
Preheat oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.
3
Cream the softened butter and brown sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
4
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and cloves.
5
Gradually add the dry ingredients to the wet ingredients, alternating with the molasses and a little of the reserved rum, mixing until just combined. Do not overmix.
6
Fold in the soaked and drained dried fruit and chopped almonds (if using).
7
Pour the batter into the prepared cake tin and level the top. Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
8
Once baked, let the cake cool in the tin for 15 minutes before inverting it onto a wire rack to cool completely. While still warm, poke holes in the cake with a skewer and brush generously with more dark rum.
9
Wrap the cooled cake tightly in parchment paper and then foil. Store in an airtight container, feeding it with more rum every few weeks if desired for longer storage and enhanced flavor.

調理履歴を記録する

💡 プロのコツ

✓Soaking the fruit for an extended period is crucial for flavor and moisture.
✓Using a dark, rich rum is recommended for the best taste.
✓Do not overmix the batter once the flour is added, as this can result in a tough cake.
✓Feeding the cake with rum over time significantly improves its flavor and shelf life.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a splash of Angostura bitters to the batter for extra spice.
Incorporate candied citrus peel along with the dried fruit.
For a non-alcoholic version, soak the fruit in fruit juice (like pineapple or orange) and use a rum extract in the batter.