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MadDogMike
Grand Member (8 years)
The Anvil of the Sun
Joined: Mar 30, 2008
Posts: 11036
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Nina Compton's Caribbean Black Fruit Cake.
Full of delicious tropical flavors like tropical fruit, vanilla, spices, rum, and molasses.
Ingredients
1 lb dried fruit soaked several hours in rum (I used dried tropical fruit medley)
1 c rum, divided
1 c butter
1 c sugar
1 1/2 c flour
1/2 t salt
2 t baking powder
1/2 t freshly ground nutmeg
1/2 t cinnamon
1/2 t allspice
5 eggs
1 T lime juice
zest from 1 lime
1 t vanilla
1/2 t rosewater (optional)
1 1/2 c molasses
Preheat oven to 350 degrees. Drain soaked fruit and puree half of it in a blender with 1/3 cup of rum set aside. In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together until well incorporated. In a separate bowl, sift together flour, salt, baking powder, nutmeg, allspice, and cinnamon. Set aside. Add eggs one at a time to butter-sugar mixture, incorporating thoroughly. Add soaked and pureed fruit, zest, lime juice, vanilla, rosewater (if using), remaining rum, and molasses, and mix well. Add all sifted dry ingredients slowly and mix until batter comes together. Do not overmix.
Pour batter into a greased Bundt cake pan. Bake 30 to 45 minutes, or until cake tester comes out clean. Cool in pan, then turn over to remove cake. (I used mini Bundt pans, baked 25 minutes. I also made a rum butter glaze with 1 c butter, 1 c white granulated sugar, and 1/2 c spice rum)
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