Name: Rum Cake
Yield: Serves 8
Ingredients: ½ teaspoon pink or sea salt; ¼ cup (60 ml) plus 2 tablespoons dark rum, preferably Mount Gay; ½ teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon vanilla essence, or ½ teaspoon vanilla extract; 1 tablespoon Ener-G egg replacer; ¼ cup (60 ml) white rum, or additional dark rum; ¼ cup (60 ml) dark rum, preferably Mount Gay; 1 teaspoon apple cider vinegar; 1 cup (240 ml) nondairy milk; 1 tablespoon molasses; 3 tablespoon brown sugar; ½ cup (75 g) raisins; 2 tablespoons falernum (see Island Tips); ½ cup (115 g) vegan margarine; 1 cup (200 g) light brown sugar; ½ cup (115 g) vegetable shortening; 2 cups (250 g) unbleached all-purpose flour; ¼ cup (60 g) vegan margarine; ¼ cup (60 ml) water; 2 tablespoons warm water; 1 teaspoon ground cinnamon

Preparation info

Serves
8

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

There are two common rum cakes in the Caribbean. One, called “black cake,” is made during Christmas holidays and for weddings using rum-soaked fruit. The other is made like a regular cake and has a buttered rum glaze, which is this recipe.

Ingredients

Cake

¼ cup (60 ml) plus 2 tablespoons dark rum, preferably Mount Gay
¼<

Cake
Dessert
Christmas
December
Caribbean
Vegan

Method

To make the cake, pour ¼ cup (60 ml) of the dark rum, the white rum, and the falernum over the raisins and let them soak overnight in a covered container.

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