Caribbean Black Cake
Dried fruit macerated in rum for months, folded into a dark, spiced batter and fed again after baking.
- Préparation
- 60 min
- Cuisson
- 120 min
- Total
- 180 min
- Pour
- 12
- Difficulté
- Avancé
- Type
- Dessert
Ingrédients
- Mixed dried fruit900 g
- Dark rum350 ml
- Browning3 tbsp
- Butter250 g
- Brown sugar250 g
- Eggs6
- Grated nutmeg1 tsp
Préparation
- 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.
Astuces
- — Feed the cake weekly with a tablespoon of rum for a deeper, rounder flavour.
Nutrition
Valeurs par portion · Calculées
- calories
- 468 kcal
- protéines
- 5 g
- glucides
- 62 g
- lipides
- 18 g
- fibres
- 3.4 g
- sucres
- 44 g
- sodium
- 210 mg
Caribbean Rum
Caribbean PantryCane spirit that shaped Caribbean history, cooking and celebration.
- Origine
- Born in the Caribbean from sugar cane
- Saveur
- Grassy and vegetal (agricole) to deep molasses and vanilla (traditional)
- Calories / 100 g
- 231 kcal
- Saisonnalité
- Year-round
L'histoire de cet ingrédient
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.
Cet ingrédient compte pour eux
Nadège Pierre
Guadeloupe · Pastry and rum desserts
“Rum in a cake should whisper, not shout.”
Rencontrer le chefEnvie d'aller plus loin ?
Vous avez découvert l'ingrédient. Apprenez maintenant à le maîtriser.
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 · Sur place · €95
