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Pecan Rum Cake

In Trinidad, black cake is my Christmas go to. Personally, I love it! But it seems to be a divisive dessert. The unpopular opinion posts declaring the dislike has been popping up on my feeds. This cake is option for those who don’t care for the fruits. Buttery, spicy with a rich rum flavour, its always a hit!

[ingredients title=” Cake Ingredients”]

  • 1 1/4 cups butter
  • 1 1/2 cups  granulated sugar
  • 4 eggs
  • 2 1/2 cups flour
  • 1/3 cup powdered milk
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 3 Tbsp dark rum
  • 1 tsp nutmeg
  • 1/2 tsp cardamom
  • 1/4 tsp clove
  • 1 tsp mixed or vanilla extract
  • 1 1/2 cup lightly roasted pecans, chopped


[ingredients title=”Rum syrup Ingredients”]

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/4 cup water
  • 3 Tbsp dark rum
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom



[directions title=”Directions”]

  1. Preheat oven to 325C. Butter and lightly flour your pan of choice, spread pecans along base and set aside (I use a bundt!)
  2. Cream butter and sugar until light and fluffy
  3. Add eggs one by one and mix gently
  4. Mix flour, salt and baking powder and then add to batter. Alternate with milk (flour, milk, flour, milk)
  5. Gently stir in spices, rum and extract
  6. Pour batter into pan and bake for one hour. (Turn pan around about 30 minutes for an even cake)
  7. About 10 minutes before your cake is done, make syrup. Add all ingredients to saucepan, bring to boil and stir continuously for about 4-5 minutes. let sit for 5 minutes
  8. When cake leaves oven but still in pan, poke holes throughout and spoon half of syrup over cake
  9. Invert cake onto place, poke holes and spoon reserved syrup.
  10. Serve, share and eat!


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