Caribbean Sunset Rum Fruit Cake Recipes

BLACK CAKE (CARIBBEAN RUM SOAKED FRUIT CAKE)

Steps:

• Wash and dry all fruits. Mix together in a large bowl. Place fruits a little at a time in a food processor, food mill, or ninja blender. Add enough wine to grind fruits to a paste. Repeat process until fruits have been macerated. Fruit mixture should not be too watery. Add 3-4 cups dark rum. Stir and let mixture soak at minimum one week or even one year+. Adding more wine or rum periodically.
• If using store-bought burnt sugar, skip this step. Place sugar in a small saucepan. On low heat turn sugar with a spoon until it begins to caramelize. Once dark brown, add wine and remove from heat. Let cool completely.
• Preheat oven to 275 or 300 degrees F.
• Line 3-8in or 2-9in baking pans with parchment paper. Trim paper and set aside.
• Bring eggs and butter to room temperature.
• Crack eggs into a separate bowl one at a time, Remove little white membrane from each egg (optional). Beat in zests, vanilla, almond, and mixed essence. Set aside.
• In a separate bowl, mix all dry ingredients. Set aside.
• In deep mixing bowl or stand mixer, cream butter and sugar until pale. Add eggs a little at a time. Blend well.
• Of the macerated fruit mixture, add 1 1/2 lbs (3 heaping cups) a little at a time, continue blending.
• Add flour mixture a little at a time- fold in with a spatula. Add 1 tbsp burnt sugar at a time until desired color is achieved. If using store bought burnt sugar, 4 tbsp should suffice for a very dark cake. Mix well.
• Pour batter into lined cake pans.
• Bake anywhere from 275-300 degrees F for 80-90 minutes. When cake come out of oven, pour alcohol mixture on top. When cool, cover cake with plastic wrap. Flavor is best after a few days.

CARIBBEAN BLACK CAKE CHRISTMAS CAKE

Steps:

• Gather the ingredients for the rum-soaked fruit. Add the dried fruit to a medium non-reactive bowl. Pour the rum over the fruit and stir to combine. Set aside to soak for at least 8 hours or up to overnight, stirring occasionally over the soaking time.

CARIBBEAN SUNSET RUM FRUIT CAKE

Steps:

• Preheat oven to 350°F Combine butter and sugar and cream until light and fluffy. Add vanilla and eggs and stir until blended. Beat in the lime zest and then add the rum and mix. Gradually add the flour, alternating with the cream and ending with the flour. Blend mixture until just combined; do not over blend. Add dried fruit and nuts and fold into mixture. Pour batter into a well-greased and floured 10-cup tube pan and bake for almost one hour. Test doneness with a skewer inserted halfway between the sides of the pan and the tube. Cool and turn the cake out of the pan. Sprinkle with additional rum if desired and dust the top with the confectioner's sugar. If you sprinkle with additional rum, let sit for one day to absorb flavor of rum.
• Note**It is best to refrigerate this cake because of the cream in the ingredients.