Antiguan Black Rum Cake
A rich, moist, and deeply flavorful rum cake, a staple at celebrations and holidays in Antigua and Barbuda. It's characterized by its dark color, intense rum aroma, and dense, cakey texture, often made with dried fruits soaked in rum.
🧂 Ingredients
- 500 g Mixed dried fruit (raisins, currants, candied peel)
- 250 ml Dark rum(for soaking fruit, plus more for the cake)
- 250 g Butter(softened)
- 250 g Dark brown sugar
- 4 large Eggs
- 300 g All-purpose flour
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.5 tsp Ground allspice
- 2 tbsp Molasses
- 50 g Almonds(chopped (optional))
👨🍳 Instructions
- 1
Place mixed dried fruit in a bowl and cover with dark rum. Let soak for at least 24 hours, or up to a week, stirring occasionally.
- 2
Preheat oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.
💡 Tip: Ensure lining goes up the sides of the tin - 3
Cream together softened butter and dark brown sugar until light and fluffy.
- 4
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in molasses.
- 5
In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and allspice.
- 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- 7
Drain the soaked fruit, reserving the rum. Fold the drained fruit and chopped almonds (if using) into the cake batter.
- 8
Pour the batter into the prepared cake tin and level the top.
- 9
Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a skewer inserted into the center comes out clean.
💡 Tip: If the top browns too quickly, loosely cover with foil. - 10
Once baked, remove from oven and immediately poke holes all over the cake with a skewer. Pour about 50-75ml of reserved rum (or more, to taste) over the hot cake.
💡 Tip: This helps keep the cake moist and infuses it with rum flavor. - 11
Let the cake cool in the tin for 15 minutes before inverting it onto a wire rack to cool completely. For extra flavor, you can brush with more rum as it cools.
💡 Pro Tips
- ✓Soaking the fruit for longer will result in a richer flavor.
- ✓Using good quality dark rum is essential for the authentic taste.
- ✓This cake improves with age; it can be stored in an airtight container for several weeks.
🔄 Variations
- Add a tablespoon of cocoa powder to the dry ingredients for a deeper color and flavor.
- Soak the fruit in a mix of rum and brandy for added complexity.
- Serve with a drizzle of rum syrup or a dollop of whipped cream.