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Jamaican Rum cake recipe

Jamaican Rum Cake Recipe

Recipe by: easyjamaicanrecipes.com
Enjoy this delicious and authentic Jamaican rum cake recipe!
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Prep Time 35 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 5 minutes
Course Dessert
Cuisine Jamaican
Servings 10 servings
Calories 380 kcal

INGREDIENTS
  

For the Cake Batter:

  • 6 large eggs, at room temperature
  • ½ cup salted butter, softened (plus extra for greasing the pan)
  • 1 cup dark brown sugar, firmly packed
  • 1 ½ cups all-purpose flour, spooned and leveled
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 5 tablespoons browning sauce (homemade or store-bought)
  • 2 tablespoons molasses
  • 2 tablespoons vanilla extract
  • 1 teaspoon ground nutmeg
  • Juice from half a lime
  • 1 ½ teaspoons baking powder
  • Zest from half a lime
  • ½ teaspoon salt

For the Fruit Mixture:

  • ¼ cup J. Wray u0026 Nephew Red Label Wine, to blend with dried fruits
  • ¼ cup Wray u0026 Nephew White Overproof Rum, to blend with dried fruits
  • 2 cups mixed dried fruit, pureed until smooth (with the rum and wine above). (Alternatively, try the quick soak method to prepare the fruit. Refer to the notes below for details.)

To Finish the Cake:

  • ½ cup J. Wray u0026 Nephew Red Label Wine, to pour over the cake immediately after baking
  • Red Label Wine and White Overproof Rum, mixed as desired, to lightly spray the cake every few days to keep it moist

INSTRUCTIONS
 

Preheat and Prepare the Oven:

  • Preheat your oven to 300°F (149°C). Grease the bottom and sides of a 9-inch round cake pan with butter, ensuring even coverage. Set aside.
  • Place an additional baking pan filled with water on the bottom rack of the oven. This will create steam during baking to keep the cake moist.

Cream the Butter and Sugar:

  • In a large mixing bowl or the bowl of a stand mixer, combine the butter and dark brown sugar. Cream together on medium speed for 5 to 7 minutes until the mixture becomes light and fluffy. Once creamed, set aside.

Prepare the Egg Mixture:

  • In a separate large bowl, add the eggs. Using a hand mixer or whisk, beat on medium speed until the eggs turn a light yellow color and have a foamy texture (about 3 to 6 minutes).

Add Flavorings to the Eggs:

  • To the beaten eggs, add the vanilla extract, browning sauce, molasses, and lime juice. Mix on low speed for about 35 seconds until combined.

Incorporate the Spices:

  • Next, add the ground cinnamon, nutmeg, allspice, baking powder, salt, and lime zest to the egg mixture. Mix on low speed for another 35 seconds to blend the spices evenly.

Combine Wet and Dry Ingredients:

  • Gradually pour the egg mixture into the creamed butter and sugar. Using a wooden spoon, fold the ingredients together gently until fully incorporated (about 3-4 minutes).

Add the Fruit Puree and Flour:

  • Fold in the pureed fruit mixture until evenly distributed. Finally, sift in the all-purpose flour and gently fold until just combined. Be careful not to overmix.

Transfer to Cake Pan and Bake:

  • Pour the cake batter into the prepared cake pan, smoothing the top with a spatula. Place the pan on the middle rack of the oven. Ensure the additional water-filled pan remains on the bottom rack to prevent the cake from drying out.
  • Bake for approximately 2 hours, but start checking if it's done at about the 1 hour 30 minute to minute 1 hour 45 minute mark. The cake is ready when a toothpick is inserted into the center comes out clean or with just a few moist crumbs.

Add the Finishing Touches:

  • Once the cake is fully baked, remove it from the oven and immediately place the cake pan on a cooling rack. While the cake is still hot, pour ½ cup of J. Wray u0026 Nephew Red Label wine over the top. Allow the wine to soak into the cake.

Cool, Slice, and Serve:

  • Let the cake cool completely in the pan. Once cooled, carefully remove the cake from the pan. Slice into pieces and enjoy the rich, spiced flavors of this traditional Jamaican Rum Cake!

NOTES

  • This recipe makes one 9-inch cake. If you’d like to make two cakes, simply double the ingredient quantities to yield two 9-inch cakes. For a smaller cake, halve the ingredients to produce a smaller cake.
  • The quick soak method involves combining 6 cups of water with 1 cup each of raisins, cranberries, mixed peel, deluxe fruit mix, and prunes in a pot. Bring it to a rapid boil, then reduce the heat and simmer for 1 to 1.5 hours until the fruit is plump and the liquid has mostly reduced. Once cooled, cover the fruit with equal parts rum and wine, let it soak for 24 hours, and then use it in your cake recipe.
  • This recipe makes one 9-inch cake. If you’d like to make two cakes, simply double the ingredient quantities to yield two 9-inch cakes. For a smaller cake, halve the ingredients to produce a smaller cake.
  • Browning is essential for achieving the deep, rich color that makes Black Cake truly "black." The amount needed can vary depending on the brand you use. Grace brand is recommended. If you are using other grands, you may need to use less than what's stated in the ingredients. Be cautious—too much browning can result in a bitter aftertaste, so adjust accordingly based on your brand.