Trinidad Rum Cake

Trinidad Rum Cake Recipe | Authentic Caribbean Dessert

Region / culture: Trinidad and Tobago | Servings: 12

Introduction

Trinidad Rum Cake is a delicious and decadent dessert that is popular in the Caribbean. Made with a generous amount of Trinidad rum, this cake is rich in flavor and perfect for special occasions or as a sweet treat.

History

Trinidad Rum Cake has its roots in the Caribbean, where rum is a popular ingredient in many traditional dishes. The cake is often served during holidays and celebrations, and is a favorite among locals and visitors alike.

Ingredients

2 qt (1.89 liters) Trinidad rum
1 cup butter
4 tbsp brown sugar
2 large eggs
1 cup dried fruit
4 cups enriched flour
3 tsp baking powder
1 oz (28 g) lemon juice
0.25 lb (113 g) chopped nuts
2 dashes angostura bitters

How to prepare

Select a large mixing bowl and measuring cups.
Check the rum again to ensure it is at the desired level.
To ensure the rum is stable, pour one level cup and drink. Repeat if necessary.
Using an electric mixer, beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar and beat again.
Meanwhile, to maintain the perfection of the rum, pour another cup if needed (open the second quart if necessary).
Add 2 large eggs, 1 cup of sifted flour, and beat until the mixture is fluffy. If the flour gets stuck in the beaters, loosen it with a screwdriver.
Sample the rum again and check for consistency.
Next, sift 3 spoons of pepper (or salt, it doesn't really matter).
Sample the rum again.
Sift 0.5 pt (237 ml) of lemon juice, fold in chopped butter and strained nuts. Add 4 tbsp of brown sugar (or any other ethnic color). Mix well.
Grease the oven and preheat it to 350°F.
Pour the entire mixture into a cake pan.
Check the rum once more.
Set the timer for 3600 seconds and go to bed.

Variations

Add a splash of vanilla extract for extra flavor.
Substitute dried fruit with candied fruit for a sweeter taste.
Top the cake with a rum glaze for an extra boozy kick.

Cooking Tips & Tricks

Be sure to use a high-quality Trinidad rum for the best flavor in this cake.

- Make sure to beat the butter and sugar until light and fluffy for a tender crumb.

- Sifting the flour and baking powder ensures a smooth and even texture in the cake.

- Don't overmix the batter once the flour is added to prevent a tough cake.

Serving Suggestions

Trinidad Rum Cake can be served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Beating the butter and sugar until light and fluffy is key to a tender cake.

- Folding in the flour gently ensures a light and airy texture.

- Greasing the cake pan before pouring in the batter prevents sticking.

Ingredient Substitutions

You can use any type of dried fruit in place of the specified dried fruit.

- Margarine can be used instead of butter.

- Any type of nuts can be used in place of the specified nuts.

Make Ahead Tips

Trinidad Rum Cake can be made ahead of time and stored in an airtight container for up to a week. The flavors will continue to develop over time.

Presentation Ideas

Serve Trinidad Rum Cake on a decorative cake stand for a beautiful presentation. Dust with powdered sugar or drizzle with a rum glaze for an elegant touch.

Pairing Recommendations

Trinidad Rum Cake pairs well with a cup of coffee or a glass of rum for a truly indulgent experience.

Storage and Reheating Instructions

Trinidad Rum Cake can be stored at room temperature for up to a week or in the refrigerator for longer storage. To reheat, simply microwave for a few seconds or warm in the oven.

Nutrition Information

Calories per serving

Each serving of Trinidad Rum Cake contains approximately 300 calories.

Carbohydrates

Each serving of Trinidad Rum Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Trinidad Rum Cake contains approximately 12 grams of fats.

Proteins

Each serving of Trinidad Rum Cake contains approximately 4 grams of proteins.

Vitamins and minerals

Trinidad Rum Cake is not a significant source of vitamins and minerals.

Alergens

Trinidad Rum Cake contains nuts and eggs.

Summary

Trinidad Rum Cake is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Trinidad Rum Cake is a decadent and flavorful dessert that is perfect for special occasions or as a sweet treat. Made with a generous amount of Trinidad rum, this cake is rich in flavor and sure to impress your guests. Enjoy a slice with a cup of coffee or a glass of rum for a truly indulgent experience.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Trinidad Rum Cake. It was a warm summer day and I was visiting my dear friend Maria, who had recently returned from a trip to Trinidad. As we sat in her kitchen catching up, she suddenly disappeared into her pantry and emerged with a worn, stained recipe card in hand.

"Darling, you simply must try this rum cake recipe I picked up in Trinidad," Maria exclaimed, her eyes sparkling with excitement. "It's the best I've ever tasted!"

I eagerly accepted the recipe card, my curiosity piqued. As I scanned the ingredients and instructions, I could practically taste the rich, moist cake infused with the flavors of rum and spices. I knew I had to make it for myself.

That evening, I gathered the necessary ingredients and set to work in my own kitchen. The scent of rum and spices filled the air as the cake baked, and I couldn't wait to taste the final result.

When the cake emerged from the oven, golden and fragrant, I knew I had stumbled upon a truly special recipe. The texture was dense and moist, the flavors rich and complex. Each bite was a symphony of rum, cinnamon, and nutmeg, a taste of the Caribbean in every mouthful.

I shared the cake with my family and friends, and it was an instant hit. Everyone clamored for the recipe, eager to recreate the magic in their own kitchens. I knew then that this Trinidad Rum Cake would become a staple in my repertoire, a recipe to be cherished and passed down through generations.

Over the years, I have made this cake countless times, tweaking the recipe here and there to suit my taste. I have shared it with neighbors, coworkers, and even strangers who have become friends after one bite. Each time I bake it, I am transported back to that warm summer day in Maria's kitchen, the scent of rum and spices wafting through the air.

As I mix the batter, fold in the dried fruits, and pour the rum-soaked glaze over the finished cake, I feel a sense of connection to the past. This recipe is more than just a list of ingredients and instructions – it is a link to the people and places that have shaped my culinary journey.

In a world that is constantly changing, this Trinidad Rum Cake is a constant, a reminder of the traditions and flavors that have stood the test of time. It is a taste of the Caribbean, a slice of history, a recipe that will be treasured for years to come.

And so, as I slice into yet another batch of Trinidad Rum Cake, I am filled with gratitude for the serendipitous moment that brought this recipe into my life. I may never return to Trinidad, but as long as I have this cake, I carry a piece of the island with me wherever I go.