Caribbean Black Cake
Dried fruit macerated in rum for months, folded into a dark, spiced batter and fed again after baking.
- Preparación
- 60 min
- Cocción
- 120 min
- Total
- 180 min
- Para
- 12
- Dificultad
- Avanzado
- Tipo
- Postre
Ingredientes
- Mixed dried fruit900 g
- Dark rum350 ml
- Browning3 tbsp
- Butter250 g
- Brown sugar250 g
- Eggs6
- Grated nutmeg1 tsp
Preparación
- 1
Macerate the fruit in rum for at least two weeks, ideally longer.
- 2
Blend the soaked fruit to a coarse paste with a little of its liquid.
- 3
Cream butter and sugar, add eggs one at a time, then fold in flour, spices, browning and fruit paste.
- 4
Bake at 150°C for around 2 hours, until a skewer comes out with moist crumbs.
- 5
Brush the warm cake with rum and let it mature for several days.
Consejos
- — Feed the cake weekly with a tablespoon of rum for a deeper, rounder flavour.
Nutrición
Valores por ración · Calculados
- calorías
- 468 kcal
- proteínas
- 5 g
- carbohidratos
- 62 g
- grasas
- 18 g
- fibra
- 3.4 g
- azúcares
- 44 g
- sodio
- 210 mg
Caribbean Rum
Caribbean PantryCane spirit that shaped Caribbean history, cooking and celebration.
- Origen
- Born in the Caribbean from sugar cane
- Sabor
- Grassy and vegetal (agricole) to deep molasses and vanilla (traditional)
- Calorías / 100 g
- 231 kcal
- Temporada
- Year-round
La historia de este ingrediente
From Barbadian pot stills to Martinican rhum agricole AOC, rum is both a product of a painful history and a craft the region has made its own.
Este ingrediente significa algo para ellos
Nadège Pierre
Guadeloupe · Pastry and rum desserts
“Rum in a cake should whisper, not shout.”
Conocer al chef¿Quieres ir más lejos?
Ya descubriste el ingrediente. Ahora aprende a dominarlo.
Rum Pastry Masterclass
Black cake, rum syrups and macerations, with a tasting of agricole and molasses rums.
- Sat, 7 Nov 2026, 18:30 · 210 min
- Pointe-à-Pitre, Guadeloupe · Presencial · €95
