This fruit butter is based on the initial steps toward making Black Cake, a Caribbean Christmas cake for which Ramin is famous among our friends and family. The cake calls for dried fruits soaked in rum and puréed then added to a cake batter made with plenty of butter. Normally, the fruits for the cake are soaked for weeks and weeks but we’ve developed a quick method using a microwave to approximate the same flavors. Although it may seem counterintuitive, use a salted butter for this compound butter because the touch of salt enhances the sweet and rummy flavors.
This butter is excellent on everything from muffins to waffles and pancakes. It’s even good on toast. Gently toasted nuts mixed with a little bit of this butter, melted, are a delicious topping for Danish and pound
cake too.

4 ounces (112 g)

PREP TIME: 10 minutes               COOK TIME: 5 minutes

INGREDIENTS

• 1 tbsp (10 g) dark raisins, minced
• 1 tbsp (10 g) dried cherries, minced
• 4 pitted prunes, minced
• ½ cup (120 ml) spiced rum
• 8 tbsp (120 g) salted butter, softened
• 1 tbsp (14 g) dark brown sugar
• 1 tsp (3 g) ground cinnamon
• ⅛ tsp ground allspice
• ⅛ tsp ground cloves

PREPARATION

1. In a small microwave-safe bowl, mix together the minced raisins, cherries, prunes, and spiced rum.
2. Cover the bowl tightly with plastic wrap and microwave on high for 1 to 1½ minutes or until the plastic wrap begins to suction to the bowl.
3. Remove the bowl from the microwave and set aside until it is completely cool.
4. Place the softened butter in the bowl of a stand mixer and add the brown sugar, cinnamon, allspice, and cloves. Alternatively, use a whisk to mix the ingredients by hand.
5. Mix the ingredients for 1 minute or until well combined.
6. Drain the rum from the fruit mixture and add the fruit to the butter mixture. Mix well.
7. Scrape the butter into a small bowl and cover tightly with plastic wrap. Alternatively, form the butter into a log by scooping it onto a square of wax paper and rolling it into a log.
8. Chill the butter until solid or freeze for later use. The butter will keep for up to 1 month in the freezer.
9. Use slices of the butter on warm muffins, scones, waffles, or pancakes. Drizzle leftover rum over vanilla ice cream if desired.