Vegan Trinidad Black Cake (vegan Christmas rum cake

• Produce

  • 2/3 cup Dried fruit
  • 1/2 Lime, Zest of
  • 1/4 cup Prune puree
  • 1/2 cup Pumpkin puree

• Condiments

  • 1/4 cup Vegan butter

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/4 tsp Allspice & nutmeg
  • 1 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 1 tsp Vanilla & almond extract

• Nuts & Seeds

  • 1/4 cup Almonds

• Beer, Wine & Liquor

  • 1/2 cup Cherry brandy & dark rum

• Other

  • 4 tsp Vegan browning, more or less to preference**

Found on exsloth.com

Description

Ingredients

• ⅔ cup chopped dried fruit*
• ½ cup each cherry brandy & dark rum, more if necessary
• ¼ cup vegan butter
• ½ cup brown sugar
• ¼ cup prune puree
• ½ cup pumpkin puree
• 1 tsp each vanilla & almond extract
• zest of half a lime
• ¾ cup all purpose flour**
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp each allspice & nutmeg
• ¼ cup slivered almonds, divided
• 4 tsp vegan browning, more or less to preference**

Directions

• Combine the dried fruits, cherry brandy and dark rum in an airtight container and set aside to soak for at least 3 hours, preferably 1 - 3 days or longer if you can
• Ensure that the alcohol completely covers the fruit at all times. Add more if necessary.
• Once youre ready to bake the cake, puree the fruits in a food processor or blender until you get a chunky jam-like mixture and set aside
• Preheat the oven to 280F (not a mistake!), line an 8 inch cake pan with parchment paper and set aside
• In a large bowl, cream together the butter and sugar until light and fluffy
• Beat in the prune puree and pumpkin puree and mix until well combined
• Add the vanilla and almond along with the lime zest and beat once more
• Carefully whisk or stir in the flour, baking powder and spices being careful not to over mix
• Fold in the fruit and rum mixture along with 2 tbsp almonds and mix until just combined
• Finally, add the browning and mix until the batter is evenly coated
• Pour the batter into the prepared cake tin and smooth the top with a spatula then top with remaining 2 tbsp slivered almonds if desired
• Bake for 65 - 80 minutes or until the sides of the cake begin to pull away from the parchment paper and a toothpick inserted into the centre comes out clean
• Once the cake is done, remove from the oven and allow to cool slightly, about 5 - 10 minutes
• Carefully pierce the cake with a toothpick or fork then drizzle with 1 - 2 tbsp more brandy and/or rum
• You can continue to do this ever 12 - 18 hours for the next few days if desired but I stopped with one
• Allow to cool completely before slicing