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Black Rum Spice Cake Recipe

My 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.

Day Before Serving: Prep: 5 minutes
Day of Serving: Prep: 10 minutes | Cook: 40 minutes | Yield: 1 9×13-inch cake

Rum Spice Cakes Recipe



  • 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

  1. Preheat oven to 300°F. Butter a 9 x 13-inch pan.
  2. Drain prunes and place in food processor. Pulse prunes just long enough to mash up, but not to puree. Set aside.
  3. 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.
  4. Pour batter into prepared baking dish and bake for 35 to 40 minutes. Do NOT over bake.
  5. 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.
  6. 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 cup buttermilk for the 1 cup of black rum.

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