Rum Cake

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

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
Vegan
December
Christmas
Caribbean

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.