Jamaican Rum Cake Recipe

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) dark rum 1/2 cup (120ml) dark rum
• 1/2 cup (120ml) buttermilk 1/2 cup (120ml) buttermilk
• 1 cup (150g) raisins 1 cup (150g) raisins
• 1 cup (150g) currants 1 cup (150g) currants
• 1/2 cup (75g) chopped prunes 1/2 cup (75g) chopped prunes
• 1/2 cup (75g) chopped cherries 1/2 cup (75g) chopped cherries
• 1/2 cup (75g) chopped mixed peel 1/2 cup (75g) chopped mixed peel
• 1/4 cup (60ml) red wine 1/4 cup (60ml) red wine
• 1/4 cup (60ml) port wine 1/4 cup (60ml) port wine
• 1/4 cup (60ml) brandy 1/4 cup (60ml) brandy
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• 1/4 cup (60ml) molasses or browning 1/4 cup (60ml) molasses or browning

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 58g, 35g
• Protein: 5g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
3. 3.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. 5.
   In a separate bowl, combine the rum and buttermilk.
6. 6.
   Gradually add the flour mixture to the butter mixture, alternating with the rum-buttermilk mixture. Begin and end with the flour mixture.
7. 7.
   In a separate bowl, combine the raisins, currants, prunes, cherries, mixed peel, red wine, port wine, brandy, orange juice, and molasses or browning. Mix well.
8. 8.
   Fold the soaked fruit mixture into the cake batter until evenly distributed.
9. 9.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
10. 10.
    Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. 11.
    Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Raisins — Soak the raisins in warm water for 10 minutes before using to plump them up.
• Molasses or browning — If you can't find molasses or browning, you can substitute with dark corn syrup or treacle.

Tips & Tricks

• For a more intense rum flavor, brush the cooled cake with additional rum before serving.
• Allow the cake to sit for a day or two after baking to allow the flavors to meld and develop.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.

Serving advice

Serve the Jamaican Rum Cake in thin slices to fully savor its rich flavors. It pairs wonderfully with a cup of freshly brewed coffee or a glass of spiced tea.

Presentation advice

Dust the top of the cake with powdered sugar for an elegant touch. You can also decorate it with a few whole cherries or a sprinkle of chopped nuts.