Report on Caribbean Rum Cake

S

sylvia

Well-known member
After the fruits had been macerating for 3 weeks I finally baked the cakes yesterday. I made two smaller ones rather than one big one. (I actually got a tiny 3rd cake out of the batter which is the one I tasted.)

The final result is a very rich, sophisticated cake which is not at all sweet. The pureed fruits give the cake a tart flavour. I would serve a slice of the cake with a dollop of lightly sweetened whipped cream accompanied by fresh strawberries or raspberries.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=50735

 
Marg, I used a golden rum I brought back from the Dominican Republic. A darker rum would give

a heavier rum taste.

 
I have made a similar recipe on a few occassions. Here this cake is called "Black Cake"...and as

the recipe says dark rum is used. I use Mount Gay...'cause that is what we drink. I like the flavour far better than any of those other dark rums. The cake flavour is rich and it is moist...a thing that did not bode well when I used this cake as a wedding cake for my daughter.
Fruit cake is the traditional cake for us English and so I set about icing some bought black cakes and some that I had made...the entire cake turned out very well in the end...I iced the tiered cake with marzipan and then hard royal icing and made the flowers and leaves etc for the cake. The only thing that I found was really necessary was to use dowels through the entire cake as it was quite soft inside the icing.
AND we all don't really like fruit cake/Christmas cake...we really do prefer the "black cake"

 
I was wondering about using a spicy dark rum as well. It seems that the flavours

might enhance the spices in the cake. But then, I like this sort of thing to be rummy, spicy and dark.

Hmmm...sounds like a few fellas I knew.

 
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