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Why did my rum cake turn black?

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2

A friend baked a rum cake for me. She baked it in an aluminum pan. The cake was soaking in rum. Overnight the cake turned BLACK. I suspect this is a chemical reaction, but cannot find information to back my theory. Surely, this may not be safe to eat. Anybody?

My gifted cake....well....it's a bit scarier......

food-safety

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edited 4 hours ago

Stephie♦

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Anne E DelozierAnne E Delozier

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• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Never made Rum Cake before, but a quick google search came up with a few different variants of it. Including this one, where the cake is black(ish). alicaspepperpot.com/black-cake-caribbean-rum-soaked-fruit-cake
  
  – J Crosby
  8 hours ago
  

  
  
  
  

add a comment | 

2

A friend baked a rum cake for me. She baked it in an aluminum pan. The cake was soaking in rum. Overnight the cake turned BLACK. I suspect this is a chemical reaction, but cannot find information to back my theory. Surely, this may not be safe to eat. Anybody?

My gifted cake....well....it's a bit scarier......

food-safety

share|improve this question

edited 4 hours ago

Stephie♦

39.4k66 gold badges108108 silver badges143143 bronze badges

asked 8 hours ago

Anne E DelozierAnne E Delozier

1111 bronze badge

New contributor

Anne E Delozier is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Never made Rum Cake before, but a quick google search came up with a few different variants of it. Including this one, where the cake is black(ish). alicaspepperpot.com/black-cake-caribbean-rum-soaked-fruit-cake
  
  – J Crosby
  8 hours ago
  

  
  
  
  

add a comment | 

A friend baked a rum cake for me. She baked it in an aluminum pan. The cake was soaking in rum. Overnight the cake turned BLACK. I suspect this is a chemical reaction, but cannot find information to back my theory. Surely, this may not be safe to eat. Anybody?

My gifted cake....well....it's a bit scarier......

food-safety

share|improve this question

edited 4 hours ago

Stephie♦

39.4k66 gold badges108108 silver badges143143 bronze badges

asked 8 hours ago

Anne E DelozierAnne E Delozier

1111 bronze badge

New contributor

Anne E Delozier is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

share|improve this question

edited 4 hours ago

Stephie♦

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asked 8 hours ago

Anne E DelozierAnne E Delozier

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New contributor

Anne E Delozier is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

share|improve this question

edited 4 hours ago

Stephie♦

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asked 8 hours ago

Anne E DelozierAnne E Delozier

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Anne E Delozier is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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edited 4 hours ago

Stephie♦

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edited 4 hours ago

Stephie♦

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asked 8 hours ago

Anne E DelozierAnne E Delozier

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asked 8 hours ago

Anne E DelozierAnne E Delozier

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2 Answers
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4

Aluminum cookware is "reactive", as opposed to "non-reactive" cookware like glass or stainless steel. When cooking acidic ingredients, a reaction occurs that can discolor food and sometimes leave a taste of tin. It would appear that the rum cake in question was acidic enough to cause this reaction. While I have yet to come across anything that says this is dangerous, I have come across several discussions that say aluminum discolored food is "ruined."

share|improve this answer

answered 8 hours ago

moscafjmoscafj

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2

This is an interesting question. Personally I would throw it out, the discoloration and resulting taste are the result of a chemical reaction with the pan.

The brownish discoloration is a sign that the Aluminium (Al, the chemical symbol for the element from here on), is being attacked by a chemical reaction. This is most likely by and acid, though salts can also cause this to happen. In both cases what is happening is that the Al is being converted into the cation Al3+. Al3+ is bio-available and considered to be the main source of Al toxicity in humans. Acute Al toxicity results in non-specific symptoms, like confusion, muscle weakness, and bone pain, however normal exposure is not considered harmful. Not a lot of long-term data has been produced, but there are potential links to things like Alzheimer's disease, and breast cancer.

The European Food Safety Authority has a limit of 1 mg/kg of body weight/week for intake from foods. This paper suggests in passing that some people are often at or beyond the EFSA limit, but this might not result in any problems.

Now, as to how much of the Al has dissolved into your cake, and how much you are ingesting if you ate the whole cake is impossible to estimate without measuring the Al content of the cake and syrup. Generally you will be able to taste the metallic taste of Al and other metals when they dissolve to this sort of level, though in this case, the already strong taste of rum might well overpower the metallic taste.

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answered 3 hours ago

bob1bob1

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4

Aluminum cookware is "reactive", as opposed to "non-reactive" cookware like glass or stainless steel. When cooking acidic ingredients, a reaction occurs that can discolor food and sometimes leave a taste of tin. It would appear that the rum cake in question was acidic enough to cause this reaction. While I have yet to come across anything that says this is dangerous, I have come across several discussions that say aluminum discolored food is "ruined."

share|improve this answer

answered 8 hours ago

moscafjmoscafj

30.5k11 gold badge4343 silver badges8787 bronze badges

add a comment | 

4

Aluminum cookware is "reactive", as opposed to "non-reactive" cookware like glass or stainless steel. When cooking acidic ingredients, a reaction occurs that can discolor food and sometimes leave a taste of tin. It would appear that the rum cake in question was acidic enough to cause this reaction. While I have yet to come across anything that says this is dangerous, I have come across several discussions that say aluminum discolored food is "ruined."

share|improve this answer

answered 8 hours ago

moscafjmoscafj

30.5k11 gold badge4343 silver badges8787 bronze badges

add a comment | 

Aluminum cookware is "reactive", as opposed to "non-reactive" cookware like glass or stainless steel. When cooking acidic ingredients, a reaction occurs that can discolor food and sometimes leave a taste of tin. It would appear that the rum cake in question was acidic enough to cause this reaction. While I have yet to come across anything that says this is dangerous, I have come across several discussions that say aluminum discolored food is "ruined."

share|improve this answer

answered 8 hours ago

moscafjmoscafj

30.5k11 gold badge4343 silver badges8787 bronze badges

share|improve this answer

answered 8 hours ago

moscafjmoscafj

30.5k11 gold badge4343 silver badges8787 bronze badges

answered 8 hours ago

moscafjmoscafj

30.5k11 gold badge4343 silver badges8787 bronze badges

answered 8 hours ago

moscafjmoscafj

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2

This is an interesting question. Personally I would throw it out, the discoloration and resulting taste are the result of a chemical reaction with the pan.

The brownish discoloration is a sign that the Aluminium (Al, the chemical symbol for the element from here on), is being attacked by a chemical reaction. This is most likely by and acid, though salts can also cause this to happen. In both cases what is happening is that the Al is being converted into the cation Al3+. Al3+ is bio-available and considered to be the main source of Al toxicity in humans. Acute Al toxicity results in non-specific symptoms, like confusion, muscle weakness, and bone pain, however normal exposure is not considered harmful. Not a lot of long-term data has been produced, but there are potential links to things like Alzheimer's disease, and breast cancer.

The European Food Safety Authority has a limit of 1 mg/kg of body weight/week for intake from foods. This paper suggests in passing that some people are often at or beyond the EFSA limit, but this might not result in any problems.

Now, as to how much of the Al has dissolved into your cake, and how much you are ingesting if you ate the whole cake is impossible to estimate without measuring the Al content of the cake and syrup. Generally you will be able to taste the metallic taste of Al and other metals when they dissolve to this sort of level, though in this case, the already strong taste of rum might well overpower the metallic taste.

share|improve this answer

answered 3 hours ago

bob1bob1

1,86022 silver badges1111 bronze badges

add a comment | 

2

This is an interesting question. Personally I would throw it out, the discoloration and resulting taste are the result of a chemical reaction with the pan.

The brownish discoloration is a sign that the Aluminium (Al, the chemical symbol for the element from here on), is being attacked by a chemical reaction. This is most likely by and acid, though salts can also cause this to happen. In both cases what is happening is that the Al is being converted into the cation Al3+. Al3+ is bio-available and considered to be the main source of Al toxicity in humans. Acute Al toxicity results in non-specific symptoms, like confusion, muscle weakness, and bone pain, however normal exposure is not considered harmful. Not a lot of long-term data has been produced, but there are potential links to things like Alzheimer's disease, and breast cancer.

The European Food Safety Authority has a limit of 1 mg/kg of body weight/week for intake from foods. This paper suggests in passing that some people are often at or beyond the EFSA limit, but this might not result in any problems.

Now, as to how much of the Al has dissolved into your cake, and how much you are ingesting if you ate the whole cake is impossible to estimate without measuring the Al content of the cake and syrup. Generally you will be able to taste the metallic taste of Al and other metals when they dissolve to this sort of level, though in this case, the already strong taste of rum might well overpower the metallic taste.

share|improve this answer

answered 3 hours ago

bob1bob1

1,86022 silver badges1111 bronze badges

add a comment | 

This is an interesting question. Personally I would throw it out, the discoloration and resulting taste are the result of a chemical reaction with the pan.

The brownish discoloration is a sign that the Aluminium (Al, the chemical symbol for the element from here on), is being attacked by a chemical reaction. This is most likely by and acid, though salts can also cause this to happen. In both cases what is happening is that the Al is being converted into the cation Al3+. Al3+ is bio-available and considered to be the main source of Al toxicity in humans. Acute Al toxicity results in non-specific symptoms, like confusion, muscle weakness, and bone pain, however normal exposure is not considered harmful. Not a lot of long-term data has been produced, but there are potential links to things like Alzheimer's disease, and breast cancer.

The European Food Safety Authority has a limit of 1 mg/kg of body weight/week for intake from foods. This paper suggests in passing that some people are often at or beyond the EFSA limit, but this might not result in any problems.

Now, as to how much of the Al has dissolved into your cake, and how much you are ingesting if you ate the whole cake is impossible to estimate without measuring the Al content of the cake and syrup. Generally you will be able to taste the metallic taste of Al and other metals when they dissolve to this sort of level, though in this case, the already strong taste of rum might well overpower the metallic taste.

share|improve this answer

answered 3 hours ago

bob1bob1

1,86022 silver badges1111 bronze badges

share|improve this answer

answered 3 hours ago

bob1bob1

1,86022 silver badges1111 bronze badges

answered 3 hours ago

bob1bob1

1,86022 silver badges1111 bronze badges

answered 3 hours ago

bob1bob1

1,86022 silver badges1111 bronze badges