Christmas Rum Cake


IMG_20131208_180404

Prep Time: 30 minutes | Cook Time: 1 hour, 30 minutes | Total Time: 2 hours

Christmas is on our door steps, and in many Caribbean households traditional holiday season treat; to make delicious delights such as my particular favourite the Christmas Rum cake (with fruits). Traditionally, dried fruit is soaked in rum for three months, and then added to dough prepared with sugar which has been caramelized by boiling in water. The result, also known as “black cake”, is similar to a fruitcake, with a lighter texture. It has been proven possible to become intoxicated from consumption of excessive amount of rum cake, and some rum cakes such as Tortuga contain even more than five percent of certain grain alcohols.  It is typically made with plums and raisins soaked in rum, as well as brown sugar and a bittersweet caramel called “browning”.

In St. Vincent and the Grenadines, a special wine, called Black wine is specially produced to be used in the making of black cake. Black cake is traditionally associated with Vincy Christmas. This christmas I decided to change from my usaul baking style of fruit cakes to take a twist on the rum cake by adding chocolate to with dark rum to give it that kick. My recipe is bellow:

Ingredients

Cake

1
box Betty Crocker® SuperMoist® devil’s food or dark chocolate cake mix
1/3
cup vegetable oil
3
eggs
1
cup whipping cream
1
cup whole milk
1
can (14 oz) sweetened condensed milk
1-1/2
cup rum

Topping

1
cup chocolate fudge whipping cream
2
tablespoons rum extract
1/2
teaspoon vanilla extract

Directions

  • 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13×9-inch pan.
  • 2In large bowl, beat cake mix,milk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  • 3Bake 30 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
  • 4In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.

 

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