Rum cake

Rum cake is a delectable dessert particularly cherished in the Caribbean, often savored during the holiday season. What sets this cake apart is the tradition of soaking dried fruits in rum for several months before incorporating them into a batter made with caramelized sugar. Known as "black cake" in some regions, it boasts a lighter texture compared to traditional fruitcake.

In Trinidad and Tobago, black cake is a Christmas essential, featuring fruits preserved in cherry brandy. Meanwhile, in Puerto Rico, the local variant called "Bizcocho de Ron" is a sponge cake specifically designed to absorb rum, frequently enriched with fresh or dried fruits that have also been soaked in rum.

Rum cakes have also gained popularity in the United States since the 1970s. Small businesses have emerged, competing with Caribbean varieties by offering distinctive recipes and even baked-to-order options with direct rum infusion. Some of these cakes may have a high alcohol content, especially those made with certain grain alcohols, while others are crafted to be lower in alcohol.

Typical ingredients for a rum cake include plums, raisins soaked in rum, brown sugar, and a special caramel known as "browning." Whether you’re enjoying a slice during the holidays or any other time of year, rum cake provides a delightful taste of the Caribbean with every bite.