Black Rum Spice Cake Recipe
This Black Rum Spice Cake recipe is similar to a Caribbean black cake, which is loaded with rum and a variety of dried fruits. I cut back on the rum, it still has quite a bit, and used only prunes. This moist and delicious cake is topped with a black rum glaze.
Inspired by The Woman in Black
Day Before Serving: Prep Time: 5 minutes
Day of Serving: Prep Time: 10 minutes Cook Time: 40 minutes Yield: 1 9×13-inch cake
- 1 pound prunes
- 3 cups black rum, divided
- 1 cup dark brown sugar, packed
- 3 large eggs
- 1 cup vegetable or canola oil
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon mace
- 1/4 teaspoon cardamom
- 1/4 teaspoon ginger
- pinch of salt
- 1 1/2 teaspoon vanilla
- 1 cup dark brown sugar
- 1/2 cup black rum (or buttermilk)
- 1/2 teaspoon baking soda
- 1 tablespoon corn syrup
- 1/4 cup butter
- 1/2 teaspoon vanilla
Day Before Serving
Place prunes in a flat dish with a lid. Pour 2 cups of black rum over the prunes, making sure that prunes are covered. Cover dish and leave on counter overnight.
Day of Serving
- Preheat oven to 300°F. Butter a 9 x 13-inch pan.
- Drain prunes and place in food processor. Pulse prunes just long enough to mash up, but not to puree. Set aside.
- Mix together brown sugar, eggs, and oil. Sift the flour, baking soda, spices and salt together and stir into the wet mixture. Add 1 cup of black rum (*see note below) and vanilla, stirring until just combined. Gently stir in mashed prunes until just combined.
- Pour batter into prepared baking dish and bake for 35 to 40 minutes. Do NOT over bake.
- Prepare the glaze with about 5 minutes baking time left. In a medium saucepan over medium-heat, combine all the glaze ingredients. Bring mixture to a gentle boil. Boil without stirring for 5 minutes. Glaze should be dark in color, but not thick and sticky.
- Remove cake from oven and immediately pour glaze over cake. Allow cake to set for several hours before serving.
*Note: If you prefer less rum flavor in the cake, substitute 1/2 cup black rum + 1/2 buttermilk for the 1 cup of black rum.
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