Goldsmith91 on

Jamaican Black Rum Cake

+ Add a Project
Small magnify icon
Photo Details:

Created in this Craftsy class

The Wilton Method®: Piped Flowers taught by Beth Somers

Make your cakes and treats enticing — learn to pipe more than 15 flowers with buttercream or royal icing!

Other projects made as part of this class:

Cake Decorating
Petals Smash Cake
View all class projects »

Offer some kudos...

Join the conversation...

Ask a question...

Add your comment...

Here are some details about my project:
Category Cake Decorating
Goldsmith91 on

Share a little about the materials, processes and techniques used to create this cake: Standard black with buttercream icing

Goldsmith91 on

I have never had a Jamaican Black Rum Cake, but it sounds delicious! Do you have a recipe that you could share? Great job on you piping!

12/10/2013 Flag

I found on line for u list below :)

03/20/2014 Flag

.Jamaican Black Cake Recipe courtesy Venetta Williams Show: My Grandmother's Ravioli Episode: Venetta Lurine Williams -- Island Eats RECIPE RATING & REVIEWS (1) Rated: 5 stars out of 5Rate it! Read 1 reviews TOTAL TIME:5 hr 30 min Prep: 45 min Inactive Prep:3 hr 15 min Cook:1 hr 30 min YIELD:2 cakes LEVEL:Intermediate INGREDIENTS 1 cup pitted dates 1 cup dried figs 1 1/4 cups port wine 1 1/4 cups white rum, such as Appleton 1/2 cup sliced almonds 1/2 cup brandied cherries with their liquid (or substitute maraschino cherries) 1/2 cup currants 1/2 cup candied orange peel 1/2 cup dried prunes 1/2 cup dark raisins 1/2 cup golden raisins 1 1/2 cups (3 sticks) unsalted butter, plus more for greasing cake pan

03/20/2014 Flag

2 cups flour, sifted 2 cups brown sugar 1 teaspoon baking powder 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg Pinch of salt 5 eggs

03/20/2014 Flag

DIRECTIONS Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks. Allow it to soak in the rum for at least 2 hours 30 minutes, but preferably for 2 to 3 days. Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with brown or wax paper.

03/20/2014 Flag

In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt and eggs. Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients. Divide the cake batter between the prepared cake pans. Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. Bake for 1 hour 30 minutes. Sprinkle the remaining port and rum on top of the cakes and let them cool. These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen. A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

03/20/2014 Flag