What’s Cooking: Jamaican Rum Cake
It is a tradition in my house and other Caribbean homes to eat rum cake during Christmas. Rum cake or black cake or fruit cake (different terms on various islands) is a rich mixture of raisins, butter, dates, prunes, vanilla, eggs, cinnamon, brown sugar, nutmeg, and, of course, rum. Every island has their version of making the cake.
The cake is eaten during other special occasions like Easter, weddings, and childbirths. When I was growing up, rum cake was something my family eat after Easter dinner. My mother usually bought it from a friend of hers who made it and then shipped it to us in Boston from Miami. It is also eaten on special occasions (in my opinion) because it takes so long to make. But the great thing about it is that it lasts a long time. You can keep it in the fridge nicely wrapped up in tinfoil for months, and it will still taste fresh. I also like it with either vanilla or cream cheese frosting.
Yummy!
I am making it this week for my loved ones. Again, I am hoping if it turns out okay, I will have enough to keep in the fridge until next Easter.
Here is a video that is close to how I make rum cakes. Some of you have asked me if I would be making cooking videos anytime soon. If I have time in the new year, I will see what I can do. Stay tuned!