Real Recipes From Real Home Cooks ®

"the wicked wench"

(3 ratings)
Recipe by
Kelly Lollman
Madison, NY

Years ago I made a recipe I found online called The Black Pearl Layer cake for a self-proclaimed "foodie" friend to test his palate. The recipe was a hit, however, it was very time intensive and some of the ingredients were not easily available in my area. I wanted to try creating something similar, combining unusual ingredients in a yummy combination. The name is a play off The Black Pearl cake recipe - "The Wicked Wench" is the original name of "The Black Pearl", of Disney's "Pirates of the Caribbean" fame. I thought these flavors lent themselves nicely to the "pirate theme".

(3 ratings)
yield 12 people
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For "the wicked wench"

  • CAKE
  • 2 stick
    unsalted butter, room temp
  • 2 c
  • 2 3/4 c
    all purpose flour
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 c
    cocoa powder, unsweetened
  • 1 1/2 tsp
    ground cardamom
  • 1 Tbsp
    white ground pepper
  • 1 tsp
    ground ginger
  • 1/2 Tbsp
    orange zest
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
    sea salt
  • 3 lg
  • 1/2 c
    rum (or 2 tbsp plus 2 tsp rum extract)
  • 2 c
    strong brewed coffee, cooled
  • 1 tsp
    pure vanilla extract
  • 12 oz
    cream cheese, room temperature
  • 1/4 c
    butter, room temperature
  • 2 c
    confectioners' sugar
  • 1 Tbsp
    ground cinnamon
  • 2 tsp
    rum (or 1/2 tsp rum extract)
  • 1 tsp
    pure vanilla extract
  • 1/2 tsp
    lemon juice
  • grated coconut for garnish

How To Make "the wicked wench"

  • 1
    Preheat the oven to 350 degrees F. In a medium mixing bowl, blend together the flour, baking powder, baking soda, cocoa, spices and salt. Set aside. Grease and flour a bundt pan and set aside.
  • 2
    In a large mixing bowl, cream the butter and sugar together until creamy using a hand mixer. Add the eggs, rum, coffee and vanilla and blend until smooth. Slowly add the dry ingredients, blending until mixture is smooth.
  • 3
    Pour cake batter into the prepared bundt pan. Bake for 50-55 minutes or until cake tests done in the center with a knife or bamboo skewer. Allow to cool completely on a wire rack, then remove to a serving dish/platter.
  • 4
    For frosting: Whip the butter and about 2 tbs of confectioner's sugar together in a medium sized mixing bowl until smooth. Then add the cream cheese and whip until smooth. Add the remaining sugar and other ingredients, blending until smooth. Depending on whether or not you want a glaze or frosting, add more or less confectioner's sugar to tighten or loosen the mixture. Garnish with a little grated coconut if desired.
  • 5
    Note: For a stiffer, spreadable frosting texture always start off whipping the butter and adding a small amount of sugar to start, then add the cream cheese and blend well before adding the remaining ingredients. For a runnier glaze, omit the lemon juice and reduce the amount of sugar.

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