Best 3 Jamaican Rum Cake Recipes

Jamaican rum cake is a delectable baked delicacy that embodies the vibrant flavors and rich heritage of the Caribbean. Indulge in this boozy delight, perfected over generations and deeply rooted in Jamaican culinary traditions. Experience the harmonious blend of spices, dried fruits, and the distinctive warmth of Jamaican rum, culminating in a moist and flavorful cake that tantalizes the taste buds. Whether you're celebrating a special occasion or seeking a taste of the Caribbean in your own kitchen, this article will guide you through the secrets of creating an authentic Jamaican rum cake, offering tips and insights to ensure a perfect result every time.

Here are our top 3 tried and tested recipes!

JAMAICAN RUM CAKE

Jamaican Rum Cake image

I made this over the weekend. It was so good, and moist. The norm would be to bake it in a bundt pan, but I turned them into cupcakes so everyone would have their own without fighting for a slice. I soaked 4 stalks of vanilla beans in the rum for a month before using, it had a very nice familiar smell you would find in Rum and Raisin ice cream. For an added oomph, top it up with some rum flavoured butter icing or rum glaze.

Provided by rainna

Categories Dessert

Time 1h30m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
1 1/2 cups unsalted butter, softened
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
4 eggs
1 tablespoon grated lime zest
1 cup heavy cream (35%)
3/4 cup dark rum

Steps:

Preheat oven to 350°F
Sift together and set aside the flour, baking powder, baking soda and salt.
Cream butter and sugar until it is light and fluffy. Stir in vanilla and eggs, mix well.
Add the lime zest and rum. Stir well to combine.
Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Mix between additions until well combined.
Grease a bundt cake pan with some butter. Pour batter into the pan and bake for approximately an hour or until a toothpick inserted into the cake comes out clean.
Carefully turn out and cool on a wire rack. Dust with some powdered sugar if desired. You can also sprinkle on some more rum too. Slice and serve when cool.

JAMAICAN MOCHA RUM CAKE

Jamaican Mocha Rum Cake image

Make and share this Jamaican Mocha Rum Cake recipe from Food.com.

Provided by Annacia

Categories Dessert

Time 2h

Yield 1 cake

Number Of Ingredients 13

Ingredients

cocoa powder, for dusting
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 lb fine-quality bittersweet chocolate, chopped (not unsweetened)
1 1/2 cups unsalted butter, cut into pieces
1/3 cup jamaican dark rum
2 cups strong brewed blue mountain coffee
2 1/4 cups granulated sugar
3 large eggs, beaten lightly
1 1/2 teaspoons vanilla extract
confectioners' sugar, for dusting
lightly sweetened whipped cream

Steps:

Preheat oven to 300°F Butter (or spray with Bakers Joy) a 12-cup bundt pan and dust with cocoa powder, knocking out excess.
In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into the prepared pan.
Bake cake in middle of oven until a tester comes out clean, about 1 hour and 40 minutes. Let cake cool completely in pan on a rack and turn it out onto rack.
Dust cake with confectioners' sugar and serve with whipped cream.

JAMAICAN RUM FRUIT CAKE

JAMAICAN RUM FRUIT CAKE image

Categories Cake Fruit Breakfast Brunch Bake Christmas

Number Of Ingredients 17

Ingredients

FRUIT
1 cup dried currants
2-1/2 cups raisins
1-1/2 cups pitted dates -- chopped
1/2 cup candied cherries
1-1/2 cups mixed candied fruit
1-1/2 cups rum
CAKE
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 cup margarine -- softened
2 cups dark brown sugar
5 each eggs
3/4 cup almonds -- sliced

Steps:

Soak all fruit in rum 2-4 weeks. FOR CAKE: Grease and flour 2-3 loaf pans. Preheat oven to 275*F. Sift dry ingredients together. Cream margarine until light. Add sugar gradually, beating until light and fluffy. Beat in eggs one at a time. Add dry ingredients. Stir in fruit mixture and nuts. Pour batter into prepared loaf pans. Place on rack in preheated oven in center of oven. Place pan of water on lower rack. Bake at 275*F for 4 hours. Cool 1 hour. Remove from pans and cool completely. Wrap in foil and let ripen 3 weeks before serving.

Tips:

Use high-quality ingredients. This will make a big difference in the taste of your cake. Use real butter, dark Jamaican rum, and fresh spices.
Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake in a preheated oven. This will help the cake rise evenly.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
Store the cake in an airtight container at room temperature. The cake will keep for up to 3 days.

Conclusion:

Jamaican rum cake is a delicious and versatile dessert that can be enjoyed by people of all ages. It is perfect for any occasion, from birthdays to holidays. With its rich flavor and moist texture, Jamaican rum cake is sure to be a hit with your friends and family.