Rum cake

Rum cake is a dessert that includes rum as a key ingredient. Across much of the Caribbean, it is a traditional treat for the holiday season. In Trinidad and Tobago and much of the Caribbean, rum cake is distinct from black cake: rum cake is typically a lighter butter or sponge cake with a rum glaze or infusion, while black cake is a heavier fruitcake made with burnt sugar and rum-soaked fruits. The preparation of black cake involves soaking dried fruit in rum for several months, then mixing it into a dough made from sugar that has been caramelized by boiling it in water. The finished black cake resembles a fruitcake and has a dense texture.

In Guyana, Trinidad and Tobago, Jamaica, and other Caribbean nations, fruits are preserved in cherry brandy or rum for use in black cake. This cake is a customary part of Christmas and wedding celebrations in Guyana, Jamaica, and Trinidad and Tobago.

In the mainland United States, rum cakes have been popular since at least the 1970s. While many travelers to the islands seek out Caribbean versions, a growing number of small U.S. companies are entering the market, similar to how craft breweries compete with large beer producers. Some of these companies offer cakes baked to order. Others infuse rum directly into the cake rather than using a glaze. Many claim to use a decades-old special recipe. In Puerto Rico, the rum cake is known as Bizcocho de Ron and is a sponge cake, designed to absorb the rum. If fruit is added, it is either fresh or dried. Raisins and sultanas may be soaked in rum for just one day or one night. Bizcochos de Ron are given as gifts during the holiday season.

Eating a large amount of rum cake can lead to intoxication, and some versions contain more than five percent of certain grain alcohols, though others are made to consistently have less than 0.5% alcohol. The cake is typically made with plums and raisins soaked in rum, along with brown sugar and a bittersweet caramel called "browning."