Easy Jamaican Rum Cake Recipe

Easy Jamaican Rum Cake Recipe

Easy Jamaican Rum Cake Recipe

Whenever I smell the aroma of a baking Jamaican rum cake, I sing “it’s beginning to feel a lot like Christmas”. This easy Jamaican rum cake recipe is no exception. Rum cake and the yuletide season go hand in hand. It is rich and sweet, and tinged with that hint of Jamaican rum. Caution: Do not eat and drive! Seriously, this is one cake recipe worth mastering. It takes a little planning, but it pays off in the long run. The planning part of this recipe comes into play with the fruit mix. The combination of your desired fruits needs to be gathered well in advance, and set to soak in the alcohol. I used a Anchor Hocking 2.5-Gallon Glass Barrel jar for airtight storage. I also recommend a minimum of 2 months, but many soak their fruits for as long as a year. Believe me when I tell you, this is probably the most important step to take baking this cake.

Jamaican Rum Cake Recipe

The RUM in This Rum Cake Recipe

Now that I have lauded the particular joys of this delightful Jamaican rum cake please listen to my words of caution. Ideally this cake recipe is made with Wray & Nephew Over-proof White Rum. This renders the cake entirely NOT appropriate for children, the elderly or anyone else not disposed to alcohol. It is common conjecture that the cooking process burns off the alcohol. This is not exactly accurate. How much alcohol remains depends on the length of time the dish is cooked for as well as the volume and proof of the alcohol used. When baking at low temperatures, this would require 3 hours or more to be completely free of alcohol. Added to these facts is the final step of basting the cake with additional rum. This helps to retain the moistness that we all so dearly love. So you can clearly see that in certain instances this cake may be inappropriate. Sorry Kiddies!

Print Recipe
Jamaican Rum Cake
Jamaican Rum Cake Recipe
Course Desserts
Cuisine Jamaican
Servings
Ingredients
Course Desserts
Cuisine Jamaican
Servings
Ingredients
Jamaican Rum Cake Recipe
Instructions
Fruit Mix
  1. For a real authentic rum cake the fruits should be soaked as far ahead as possible, up to one year prior to baking. To soak fruits add the raisins, prunes, currants and 1 tsp of grated nutmeg to a large glass jar with a fitted lid.
  2. Cover with wine and rum to taste. Less rum plus more wine gives or more rum plus less wine depending on your tastes. I like just a hint of the rum flavor so I use more wine. Cover and let sit until you are ready to bake.
Cake
  1. Preheat oven to 300 degrees
  2. In a large bowl, sift together the first five ingredients. Mix well and set aside.
  3. Cream together butter and sugar in a large bowl until light and airy. Add browning and 4 cups of the soaked fruit mix, fold in with a wooden spoon.
  4. Beat eggs, until light, fluffy and pale yellow in color, about 10 to 15 minutes. Add sherry and vanilla and beat to combine.
  5. Add the egg mix to the butter, sugar, fruit mix and fold in well to combine.
  6. 1/2 cup at a time, fold in the flour mix. After 1/2 cups, test to see if your wooden spoon stands upright in the mixture. If not add more flour until the mix can support the spoon.
  7. Grease 2 9 inch baking pans and line with grease paper. Grease and lightly flour the lined pans. Pour mixture into tins and bake for 2 hours. Begin testing for correct doneness at about 1 1/2 hours. A knife inserted into the center of the cake should come out clean.
  8. Place a pan of water in the bottom of the oven to ensure cakes do not dry out.

Next Years Jamaican Rum Cake

January 1st of the following year do not forget to buy your fruits and put them to soak. We all know the years are flying by, we are busier than ever and before we know it, it will be Christmastime again. Do not waste the year to come, get a head and start soaking your fruits today!

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