Print Recipe

Black Rum Cake



  • 1 pound raisins
  • 1 pound currants
  • 1 pound prunes (pitted)
  • 2 teaspoons cinnamon
  • 1/2 pound chopped nuts
  • 2 pounds dark brown sugar
  • 1 pound butter or margarine
  • 12 eggs
  • 1/2 teaspoon baking powder
  • 1 pound flour
  • 12 ounces rum
  • 12 ounces wine (red or Burgundy)


  1. Grind or chop raisins, currants, prunes and nuts; mix with 6 ounces each of rum and wine. Leave to soak for 24 hours.
  2. Heat oven to 300 degrees F. Grease and flour a baking pan.
  3. For caramel, heat 1 pound dark brown sugar until melted.
  4. Cream sugar and butter or margarine, adding eggs, one at a time.
  5. Add the rum-soaked fruits and caramel and mix well.
  6. Add the flour, baking powder and cinnamon and mix to a soft dropping consistency.
  7. Pour into prepared pan; bake for 2 hours on the middle shelf of the oven.
  8. Remove from oven, pour remaining rum and wine over the cake.

This cake can be kept for up to 12 months.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.