Rum Cake

Rum Cake

A Rum Cake is a kind of dessert cake which restrains rum. In the majority of the Caribbean, rum cakes are a traditional holiday season dessert, moved down from the holiday puddings (such as figgy pudding) introduced by English settlers. By tradition, dried fruit is drenched in rum for three months, and then added to dough prepared with sugar which has been caramelized by boiling in water. The result, also known as “black cake”, is like a fruitcake, with a lighter texture. Rum Cake

It has been confirmed possible to become intoxicated from consumption of extreme amount of rum cake, and some rum cakes such as Tortuga contain even more than five percent of definite grain alcohols. It is typically made with plums and raisins soaked in rum, as well as brown sugar and a bittersweet caramel called “browning”. In St. Vincent and the Grenadines, a special wine, called Black wine is especially produced to be used in the creation of black cake. Black cake is traditionally related with Vincy Christmas.

In Puerto Rico, rum cake is called Bizcocho de Ron, and is a sponge cake, so as to absorb the rum. If fruit is added to it, it is fresh or dried. Raisins and sultanas may be soaked in rum for one day or one night. Bizcochos de Ron is given as gifts during the holiday season, but they are not considered an abusive gift.

Tags: Rum Cake easy recipe, Rum Cake preparation, what is rum cake

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