Caribbean and american cakes available upon your request.
Jamaican rum cake or black cake is a traditional Caribbean dessert served mostly during the Christmas holiday. It is similar to fruit cake in the United States, but it tastes richer, far too good to be the brunt of jokes. The rum cake is moist and contains dried fruit soaked in rum. It's dark in color due to the addition of browning, a bunt sugar and water mixture that has a slightly bitter taste. Browning can be purchased in a bottle at specialty cooking stores.
Making Jamaican rum cake requires that you soak the prunes, currants, raisins, brandied cherries, candied orange peel and other dried fruits you might like to add in a rum and port wine mixture for a minimum of two-and-a-half hours, but the cake will taste richer if you extend the soaking time to several days. The basic batter is similar to fruitcake served in the United States and includes butter, sugar, spices, flour, and eggs. Jamaican rum cake can be made without nuts, but when they are added, almonds rather than pecans or walnuts are used.
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