Black And White Rum Cakes Recipes

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EASY RUM CAKE



Easy Rum Cake image

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Provided by Mariann

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
  • Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
  • Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
  • To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g

JAMAICAN BLACK CAKE (CHRISTMAS RUM CAKE)



Jamaican Black Cake (Christmas Rum Cake) image

Even though there are many variations of this spiced fruit cake, no Caribbean home during the Christmas season is the same without it. Dark and rich in flavour, black cake is a made from an array of dried fruit such as raisins, cherries, and prunes, that are soaked for a long period of time before baking.

Provided by Monique Creary

Categories     Dessert

Time 1h50m

Number Of Ingredients 20

2 cups soaked fruit mixture ((650g))
1/4 cup fortified or port wine (e.g. Red Label wine)
1/4 cup white rum (e.g. Wray and Nephew's)
1/4 tsp Angostura bitters (optional)
1 cup unsalted butter, softened ((227g))
1 cup packed brown sugar ((220g))
6 large eggs (room temperature)
2 tbsp lime juice (about 1 lime) ((30mL))
zest of 1 lime
2 tsp vanilla extract
1 tsp mixed essence
1/2 tsp rose water
2 cups all-purpose flour, sifted ((275g))
2 tsp baking powder
1 tsp mixed spice
2 tsp ground cinnamon
1/2 tsp salt
3 tbsp browning or burnt sugar
1/4 cup fortified or port wine (e.g. Red Label wine)
1/4 cup white rum (e.g. Wray and Nephew's)

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



Black and White Rum Cakes image

Razzle, dazzle rum flavor jazzes up cake and frosting in an adult treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
3 oz unsweetened baking chocolate, melted, cooled
2 teaspoons rum extract
2 egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
2 teaspoons rum extract
Betty Crocker™ chocolate sprinkles, if desired

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.

Nutrition Facts : Calories 180, Carbohydrate 25 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 15 g, TransFat 1/2 g

JAMAICAN BLACK CAKE



Jamaican Black Cake image

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 2 cakes

Number Of Ingredients 24

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 orange, juiced
1 1/2 cups (3 sticks) unsalted butter, plus more for greasing cake pans
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
1 teaspoon molasses
1 teaspoon browning
5 eggs

Steps:

  • 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. Stir in the orange juice. 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.
  • In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning 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.

BLACK CAKE



Black Cake image

A Caribbean Christmas meal isn't complete without a rum cake, says Brittney "Chef Stikxz" Williams, who teaches classes on the Food Network Kitchen app. In traditional recipes, the fruits are soaked in the liquor for months, but in this version, she soaks them for just two days. "It doesn't sacrifice any of the flavor," she says.

Provided by Food Network

Categories     dessert

Time 2h

Yield three 9-inch cakes

Number Of Ingredients 17

1 750-ml bottle plus 3/4 cup port wine
2 1/2 cups plus 3/4 cup white rum (such as Wray & Nephew)
1 pound pitted prunes
1 pound dried currants
1 pound raisins
1 pound maraschino cherries
4 sticks salted butter, plus more for the pans
1 1-pound box dark brown sugar
10 large eggs
1 pound (about 3 1/2 cups) all-purpose flour
2 1/2 tablespoons baking powder
1 tablespoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
2 tablespoons pure vanilla extract
2 1/2 tablespoons browning or molasses

Steps:

  • Combine the bottle of port and 2 1/2 cups rum in a large pot or bowl and add the prunes, currants, raisins and cherries. Soak the fruit for at least 2 days.
  • Preheat the oven to 350˚ F. Butter three 9-inch round cake pans and line the bottoms with wax or parchment paper. Drain the dried fruit and transfer to a blender; blend well.
  • Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs, one at a time, until fully combined. Mix in the fruit mixture.
  • Add the flour, baking powder, nutmeg, cinnamon, allspice and cloves to the bowl and beat until combined, 1 to 2 minutes. (If using a stand mixer, you may need to beat the wet ingredients, then transfer to a larger bowl and stir in the dry ingredients.) Mix in the vanilla and browning. Divide the batter evenly between the cake pans.
  • Bake the cakes until set and a toothpick inserted into the middle comes out clean, 1 to 1 1/2 hours. Remove the cakes from the oven and pour 3/4 cup each port and rum onto the hot cakes, dividing them evenly. Let cool completely.

BLACK RUSSIAN CAKE I



Black Russian Cake I image

This is an extremely moist and delicious cake. The coffee liqueur gives it an exceptionally rich and unique flavor. It is wonderfully complemented when served with coffee drinks as an after-dinner treat.

Provided by Rory Kate

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) package moist yellow cake mix
1 (5.9 ounce) package instant chocolate pudding mix
4 eggs
½ cup white sugar
1 cup vegetable oil
¼ cup vodka
¼ cup coffee flavored liqueur
¾ cup water
¼ cup coffee flavored liqueur
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
  • Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.

Nutrition Facts : Calories 544.4 calories, Carbohydrate 68.1 g, Cholesterol 62.9 mg, Fat 25.3 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 3.8 g, Sodium 504.2 mg, Sugar 50.2 g

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