Black And White Rum Cakes Recipes

JAMAICAN BLACK CAKE (CHRISTMAS RUM CAKE)

Steps:

• Make sure that your fruit mixture has been soaking for at least 3-4 days before adding to the cake mixture. If your fruits are whole, add the mix to the blender or food processor with the wine and rum and blend until they turn into a paste (adding the extra alcohol will help with this process). Mix in your Angostura bitters if desired. Set aside.
• Prepare two, 8-inch cake pans by greasing them with butter, as well as lining with parchment paper. Preheat the oven to 350°F (180°C).
• For the batter: In a medium bowl, combine the flour, baking powder, mixed spice, cinnamon and salt. Set aside.
• In a separate container, crack the eggs. Whisk in the lime juice. Set aside.
• Using a stand mixer or electric hand mixer, cream together your softened butter and brown sugar in a large bowl for about 5-10 minutes until light and fluffy.
• Slowly, add the egg to the butter mixture, beating with each addition. Scrape down the sides of the bowl as needed. Mix in the lime zest, vanilla, mixed essence, rose water to the wet ingredients, and continue to mix.
• Add in the macerated fruit mixture a little bit at a time, until combined.
• Gradually add the flour mixture to the wet ingredients and fold in using a spatula or wooden spoon. Stir in the browning a tablespoon at a time to achieve the desired colour (usually dark-brown).
• Evenly divide the batter into the prepared cake pans. To ensure that the cake remains moist when baking, add a roasting pan with water to the bottom rack of the oven. Place cakes on the racks right above, and bake for 70-80 minutes.
• Remove cakes from the oven once done (a toothpick or a knife inserted in the centre should come out clean), and let rest in pan for 5 minutes. Brush the tops of the cakes with a couple tablespoons of the mixture of wine and rum. Once cool enough to handle, remove cakes from pan and brush with remaining wine/rum mixture. Wait at least several hours before serving.

BLACK AND WHITE RUM CAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box for whole eggs.
• In small bowl, place 2 cups of the batter; stir in chocolate. Into remaining batter, stir 2 teaspoons rum extract. Into bottom of each muffin cup, spoon about 1 1/2 tablespoons chocolate batter. Top each with about 1 1/2 tablespoons rum batter.
• Bake 20 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat 2 egg whites with electric mixer on high speed just until stiff peaks form; set aside.
• In 1-quart saucepan, stir sugar, corn syrup and 2 tablespoons water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
• Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add 2 teaspoons rum extract. Beat on high speed about 10 minutes or until stiff peaks form. Immediately spread frosting on cupcakes. Sprinkle with chocolate sprinkles. Store covered in refrigerator.

BELIZEAN RUM CAKE (BELIZE)

Steps:

• Put the cake mix, vanilla pudding, eggs, rum and water into a mixing bowl. Blend with an electric mixer for three minutes.
• To make the topping, melt the butter and pour it into a bundt cake pan. Add the brown sugar and spread around with the back of a spoon until evenly distributed, then sprinkle the pecans over the top.
• Pour the cake batter into the pan and bake for about 35 minutes in an oven preheated to 350 degrees.
• About five or 10 minutes before the 35 minutes are up, put all the syrup ingredients into a small saucepan and bring just to a boil. Remove from heat.
• When you take the cake from the oven, prick it all over with a skewer, then pour the rum syrup over it.
• After the syrup has soaked for a few minutes, turn the cake over onto a plate until ready to serve.