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
  • 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, 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.

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